Pressure-Cooker Lentil Stew
TOTAL TIME: Prep: 45 min. Cook: 15 min. + releasing
YIELD: 8 servings (2-3/4 quarts).
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
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
Directions
-
1.
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.
-
2.
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.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC