Pressure-Cooker Lentil Stew
This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture. —Michelle Collins, Suffolk Virginia
- 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
- 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 and 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. 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, for 1-2 minutes. Add to lentil mixture.
- 3. Serve with rice. If desired, sprinkle with green onions or cilantro.
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.
© 2019 RDA Enthusiast Brands, LLC