This stew is a frequent repeat in my kitchen.
I have tried it with green/brown lentils, as well as black lentils. Sometimes even red.
But my absolute favourite is french lentils.
It handles substitutions and lazy measuring very well.
And it only takes 12 minutes in the pressure cooker! (regular cooking info below, too).
The Dainty Pig's French Lentil Stew
* Very loosely adapted from Lorna Sass' recipe for "Lentil Stew with Spicy Greens"
in "Great Vegetarian Cooking under pressure."
*1.5 cups french lentils, rinsed
*roughly 1/2 cup sliced celery
*roughly 1 cup diced carrots
*roughly 1/2 - 1 cup diced parsnip (use more if you like the taste).
*1/2 " finely diced ginger
* ~1Tbsp ground coriander
*~1 tsp dried thyme
*4 cups boiling water
*~ 1.5 cups loosely packed parsley (other greens ok too)
*1 T sesame oil or other mild oil of your choice
* salt or tamari to taste
*optional lemon juice
1. Heat pressure cooker pot (no lid yet) on medium high. Add oil (make sure oil doesn't smoke).
*If you are avoiding oil, you could use a tiny bit of water instead of oil, to water-sauté.
2. Quickly sauté veggies, first adding ginger, then celery, then carrots, then parsnips.
Total sauté time about 3 minutes.
3. Add in spices, sauté another 1 minute, stirring back and forth.
4. Add in boiling water (be careful for sputtering).
5. Stir in lentils, lock pressure cooker lid in place, and bring to high pressure over high heat.
6. Once pressure is up, lower flame or heat to lowest possible to maintain high pressure.
Cook for 12 minutes on high pressure.
7. Use a quick release method to bring pressure down (I run it under lukewarm water).
8. Take lid off, stir in salt to taste, and parsley.
9. The pot will be hot, so let the salt (or tamari) and parsley cook for about 4 minutes, stirring occasionally.
I prefer mine with a squeeze of fresh lemon juice on top.
Also nice is some toasted walnuts crumbled on top.
*the amount of veggies and greens are very flexible, and I rarely measure :)
*I'd recommend making a double batch if you have room in your pot.
*Cooking in a REGULAR POT: this stew could absolutely be made in a regular pot instead of
pressure cooker. I would guess that the cooking time would take around 30 minutes. Follow all the same
steps, except instead of bringing to pressure, simply bring to boil then simmer with a lid on until lentils are
soft, or desired consistency is reached (longer cooking + more creamy). Stir and check frequently.
* Always, always, ALWAYS follow your pressure cooker safety instructions/directions.
|Made with black lentils and parsley.|
|Made with a mix of green lentils and black lentils.|
|Made with black lentils with spinach.|
But the clear winner, and heart-stealer is with french lentils:
|French lentils win!!|
They just get SO creamy!
Click Here for more detailed info about french lentils and more pics of the steps!
The leftovers can be easily re-heated and enjoyed again.
But, a nice change is to chill the leftovers, then blend with some lemon juice and optional olive oil, to make a delicious dip or spread.
♥ How do you love your lentils?