PRESSURE-COOKER LENTIL STEW

Pressure-Cooker Lentil Stew image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

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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
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

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.