Lentil and Pasta Stew

Spicy Lentil & Chickpea Stew

Lentil Stew

Vegetable Lentil Stew

Pressure-Cooker Beef Stew

Homemade Lentil Barley Stew

Slow-Cooked Lentil Stew

Pressure-Cooker Lentil Pumpkin Soup

Pressure-Cooker Spring-Thyme Chicken Stew

Pressure-Cooker Spicy Beef Vegetable Stew

Pressure-Cooker Beefy Cabbage Bean Stew

Pressure-Cooker Beef and Beans

Pressure-Cooker Fish Stew

Pressure-Cooker Greek-Style Lentil Soup

Pressure-Cooker Andouille Lentil Chili

Pressure-Cooker Lentil and Sausage Soup

Pressure-Cooker Andouille Red Beans and Rice

Pressure-Cooker Penne with Meat Sauce

Pressure-Cooker Beef and Farro Stew

Home Soups Bean Soups Lentil Soups

Pressure-Cooker Lentil Stew

Name: Pressure-Cooker Lentil Stew
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings (2-3/4 quarts).
Cuisine: Asia, Indian
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; 2 tablespoons butter; 1 teaspoon cumin seeds; 3/4 cup heavy whipping cream; 6 cups hot cooked basmati or jasmine rice; Optional: Sliced green onions or minced fresh cilantro

Add a Review

Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 15 min. + releasing

Makes

8 servings (2-3/4 quarts)

Updated: Nov. 01, 2023

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 Stew Recipe photo by Taste of Home

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
2 tablespoons butter
1 teaspoon cumin seeds
3/4 cup heavy whipping cream
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Directions

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, 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. Meanwhile, 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. Just before serving, stir in cream.
Serve with rice. If desired, sprinkle with green onions or cilantro.

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 fiber), 17g protein.

Pressure-Cooker Lentil Stew

Ingredients

Directions

Nutrition Facts

More from Taste of Home