Pressure-Cooker Lentil and Vegetable Stew
In short: Brown lentils, carrots, potatoes and tomatoes pressure-cooked in 12 minutes into a thick, smoky stew with kale. Cheap and freezer-friendly. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 325 kcal
A pressure cooker or multicooker turns dried lentils and root vegetables into a deeply flavored stew in under an hour, with no soaking. The vegetables are softened in oil first, then everything cooks under pressure with tomatoes, cumin, smoked paprika and thyme. Kale wilts in at the end. It makes a big pot, and the leftovers thicken and improve overnight, which suits packed lunches.
Instructions
- Heat the oil on the sauté setting of your pressure cooker or multicooker. Cook the onion, carrots and celery for 6 minutes, stirring now and then, until the onion is soft.
- Add the garlic, tomato paste, cumin, paprika and thyme and stir for 1 minute.
- Add the lentils, potatoes, bay leaves, tomatoes and stock and stir well, scraping the bottom of the pot so nothing sticks and triggers a burn warning.
- Lock the lid and cook at high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure carefully.
- Open the lid, remove the bay leaves and stir in the kale. Leave the pot on the sauté setting for 3 to 4 minutes until the kale wilts.
- Stir in the lemon juice, salt and pepper. Taste, adjust the seasoning and serve with bread.
Tips
- Do not skip the natural release. A quick release makes the liquid spray out and leaves the potatoes broken and uneven.
- Without a pressure cooker, simmer the stew in a covered pot for 40 to 45 minutes, adding a little more stock if it looks dry.
Questions and answers
Can I use red lentils in a pressure cooker?
Red lentils break down quickly and would make a thick purée rather than a stew. Cook them for only 5 minutes if you want a smooth, dal-like result.
Why does my pressure cooker show a burn warning?
Tomato paste and thick ingredients can stick to the base. Deglaze well with the stock after sautéing, scraping up any stuck bits, and make sure the lentils and potatoes are covered by liquid.
How long does the stew keep?
It keeps for 5 days in the fridge and 3 months in the freezer. It thickens as it cools, so add water or stock when reheating.
How long does it take to make Pressure-Cooker Lentil and Vegetable Stew?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Pressure-Cooker Lentil and Vegetable Stew?
About 325 kcal per serving, with 16 g of protein, 54 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 54 g |
| Fat | 5 g |
| Fiber | 10 g |
| Sugar | 10 g |
| Sodium | 570 mg |
Estimated values, calculated from the ingredients.
