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Pressure-Cooker Lentil Stew

Name: Pressure-Cooker Lentil Stew
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings (2-3/4 quarts)
Cuisine: Asia, Indian
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; 2 tablespoons butter; 1 teaspoon cumin seeds; 3/4 cup heavy whipping cream; 6 cups hot cooked basmati or jasmine rice; Optional: Sliced green onions or minced fresh cilantro

1 review

Total Time

Prep: 45 min. Cook: 15 min. + releasing

By Taste Of Home Editorial Team

Recipe by Michelle Collins

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 01, 2023

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

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Test Kitchen Approved

Pressure-Cooker Lentil Stew

1 review

Prep Time 45 min

Cook Time 15 min

Yield 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
2 tablespoons butter
1 teaspoon cumin seeds
3/4 cup heavy whipping cream
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Text Ingredients

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, 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. Meanwhile, 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. Just before serving, stir in cream.
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.