Pressure-Cooker Lentil Stew
“This tasty vegetarian stew lets you take a break from meat. Adding the cream at the end gives it a lovely smoother texture.” —Michelle Collins, Suffolk Virginia
| Servings | Prep Time | Cook Time |
| 8servings (2-3/4 quarts) | 45minutes | 15minutes + releasing |
| Servings | Prep Time |
| 8servings (2-3/4 quarts) | 45minutes |
| Cook Time |
| 15minutes + releasing |
Ingredients
- 2 tbsp canola oil
- 2 large onions thinly sliced, divided
- 8 plum tomatoes chopped
- 2 tbsp minced fresh gingerroot
- 3 garlic cloves minced
- 2 tsp ground coriander
- 1-1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3 cups vegetable broth
- 2 cups dried lentils rinsed
- 2 cups water
- 1 can chopped green chiles 4 ounces
- 3/4 cup heavy whipping cream
- 2 tbsp butter
- 1 tsp cumin seeds
- 6 cups hot cooked basmati or jasmine rice
- Optional: Sliced green onions or minced fresh cilantro
Portions: servings (2-3/4 quarts)
Units:
|
Ingredients
Portions: servings (2-3/4 quarts)
Units:
|
Instructions
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture.
- Serve with rice. If desired, sprinkle with green onions or cilantro.
Recipe Notes
Nutrition Facts
1-1/3 cups stew with 3/4 cup rice: 497 calories, 16g fat (8g saturated fat), 33mg cholesterol, 345mg sodium, 73g carbohydrate (5g sugars, 8g fibre), 17g protein.
