PRESSURE-COOKER LENTIL STEW
Steps:
- 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.
Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.
PRESSURE COOKER LENTIL SOUP
This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.
Provided by Podkayne
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- Add the carrots and celery and saute for a minute or two.
- Add the ground cumin and stir well.
- Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- Cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- Remove the bay leaves.
- If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- Season with salt and fresh ground pepper to taste.
SLOW COOKER MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
PRESSURE COOKER LENTIL SOUP WITH SAUSAGE
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams
GRANDMA'S BEEF STEW WITH LENTILS
My Mother has made this stew for as long as I can remember. The lentils do a great job of making a nice thick gravy! Enjoy!
Provided by PJH7367
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Use a pressure cooker. Seal the meat in a small amount of oil, add onions, garlic, bay leaf marmite and stock. Bring to pressure then turn off the heat and leave the pressure cooker on the stove and allow to come to normal pressure so that you can remove the lid. Do not remove the pressure manually.
- Add the tomatoes, potatoes and other vegetables except the peas, stir well then pour the lentils over the top. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. You have been warned!
- Pressurize the cooker again, and again allow to come to normal pressure.
- Test to check that the vegetables are cooked; if not, re-pressurize.
- Add frozen vegetables and season to taste with salt and pepper.
- Stir well and re-heat.
Nutrition Facts : Calories 438.8, Fat 1.2, SaturatedFat 0.3, Sodium 111.5, Carbohydrate 93.7, Fiber 14.7, Sugar 9.2, Protein 16.5
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