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.
Ingredients for Pressure-Cooker Lentil Stew Recipe
1/4 tablespoon Canola oil
1/4 Large onions, thinly sliced, divided
1 Plum tomatoes, chopped
1/4 tablespoon Minced fresh gingerroot
0.38 Garlic cloves, minced
1/4 teaspoon Ground coriander
0.19 teaspoon Ground Cumin
0.03 teaspoon Cayenne pepper
0.38 cup Vegetable Broth
1/4 cup Dried lentils, rinsed
1/4 cup Water
0.13 can Chopped green chiles
0.09 cup Heavy whipping cream
1/4 tablespoon Butter
0.13 teaspoon Cumin seeds
3/4 cup Hot cooked basmati or jasmine rice
As required Optional: sliced green onions or minced fresh cilantro
Nutrition value
910
calories per serving
14 g Fat39 g Protein151 g Carbs17 g FiberOther
Current Totals
Fat
14g
Protein
39g
Carbs
151g
Fiber
17g
MacroNutrients
Carbs
151g
Protein
39g
Fiber
17g
Fats
Fat
14g
Vitamins & Minerals
Calcium
116mg
Iron
6mg
Vitamin A
1462mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
8mg
Vitamin B6
< 1mg
Vitamin B9
120mcg
Vitamin B12
0mcg
Vitamin C
46mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
122mg
Manganese
3mg
Phosphorus
414mg
Selenium
41mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment