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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
  • Total Time
    Prep: 45 min. Cook: 15 min. + releasing
  • Makes
    8 servings (2-3/4 quarts)

Ingredients

  • 2 tablespoons canola oil
  • 2 large onions, thinly sliced, divided
  • 8 plum tomatoes, chopped
  • 2 tablespoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups vegetable broth
  • 2 cups dried lentils, rinsed
  • 2 cups water
  • 1 can (4 ounces) chopped green chiles
  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon cumin seeds
  • 6 cups hot cooked basmati or jasmine rice
  • Optional: Sliced green onions or minced fresh cilantro

Directions

  • 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. Let pressure 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.
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 fiber), 17g protein.

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