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

Pressure-Cooker Lentil StewTaste of Home
Servings Prep Time Cook Time
8servings (2-3/4 quarts) 45minutes 15minutes + releasing
Servings Prep Time
8servings (2-3/4 quarts) 45minutes
Cook Time
15minutes + releasing
Portions: servings (2-3/4 quarts)
Portions: servings (2-3/4 quarts)
  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. 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.
  3. Serve with rice. If desired, sprinkle with green onions or cilantro.
Recipe Notes

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 fibre), 17g protein.