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
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
