Monday, September 5, 2016

Red Lentil Stew

This oil-free savory, slightly sweet stew is delicious served over potatoes or rice. Prepare and measure all of the ingredients before beginning to cook and this recipe is a breeze to put together.

2 red bell  peppers
6 or 7 small dates or 1/4 cup maple syrup
5 cloves garlic, peeled
1 onion, chopped
1 cup mushrooms, chopped
1 stalk celery, chopped
1 carrot, chopped
1 Tablespoon chili powder
1 Tablespoon oregano
1 teaspoon paprika
1/4 teaspoon red pepper
7 cups water
1 - 28 oz. can crushed tomatoes
1 pound dry red lentils


Chop the onion, mushrooms, celery and carrot by hand or in a food processor.  Place the chopped onion, mushrooms, celery and carrot in a pressure cooker.

Remove stems and seeds from red bell peppers. Finely chop the red bell peppers along with the dates and garlic in a food processor.  Measure the chili powder, oregano, paprika and red pepper into a small bowl.  Open the can of tomatoes.  Measure 7 cups of water.  Sort and rinse the red lentils.


In the pressure cooker dry-saute' the onions, mushrooms, celery and carrot for two minutes. Add 1/4 cup water along with the chopped red bell peppers, dates, garlic and all the spices. Saute' for one minute. Add the remaining water, the tomatoes and the red lentils.

Lock the lid on and cook under pressure for 10 minutes.  Release pressure quickly.

Note: This recipe can be cooked in a large pot instead of a pressure cooker.  After sauteing the veggies and adding the remaining ingredients, simmer, covered for 20 minutes or until the red lentils are tender. If using brown lentils, simmer for 45 minutes.

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