Lentil-Bean Chili

This is the chili that I make most often these days. The lentils really add to the texture. First pressure cook the lentils, spices and most of the vegetables, then stir in the other beans and corn. A great dish to prepare hours ahead of time and then reheat just before serving. Freezes well.

2 cups chopped onion

1 cup chopped mushrooms

4 cups water

1 cup dry lentils

1 chopped bell pepper

2 to 3 cloves garlic, minced

1 stalk celery, diced

1 carrot, diced

1 Tablespoon chili powder

1 Tablespoon cocoa powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 28 oz. can crushed tomatoes

1 8 oz. can tomato sauce

1 can black beans

1 can kidney beans

1 cup frozen corn

In a pressure cooker, saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Cook under pressure 22 minutes. Stir in black and kidney beans and corn.

Optional: add a cup of diced zucchini, butternut squash, or beets along with the lentils.

* * *

Instructions for cooking in a regular pot on top of the stove: Saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Reduce heat to simmer about 40 minutes or until lentils are very tender. Stir in black beans, kidney beans and corn, and cook about 10 minutes longer.

Note: After cooking the chili (or any other big batches of food), I like to pour it into a large shallow casserole dish to cool as quickly as possible before refrigerating. A fan sitting on the counter, pointing at the dish will help it cool. Stir occasionally.

Bean with "Bacon" Stew | Pressure Cooker

Tastes like bean with bacon soup, but it's vegan and has no oil.

1 pound dry pintos, soaked in water over night, drained
4 cups bean cooking liquid
1 chopped onion , about 1 1/2 to 2 cups
1 cup chopped mushrooms
2 diced carrots
1 chopped stalk of celery
2 cloves minced garlic
1 can tomato paste
2 Tablespoons soy sauce or liquid aminos
1 Tablespoon maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt (optional)
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Cook the soaked pintos with 6 cups fresh water and one bay leaf under pressure 44 minutes with natural release. Remove bay leaf. Drain, reserving the cooking liquid.

Saute' onion and mushrooms in a small amount of water for 5 minutes. Add 4 cups of the reserved bean cooking liquid and all the other ingredients except the beans. Cook under pressure for one minute and quickly release pressure.

Stir in the cooked beans.

* * *

Soup variation: Add a pound of fresh tomatoes, diced (or one 15 oz. can of diced tomatoes, undrained) along with the tomato paste, vegetables and spices. Also, add any remaining bean cooking liquid. As per the instructions above, cook under pressure for one minute, quickly release pressure, stir in the cooked beans.

Southwest Jambalaya | Vegan, No-oil | Pressure Cooker

This recipe is similar to chili but with lots more vegetables. Traditionally, jambalaya has rice mixed in, but I like to make it without the rice and then spoon it over a bed of cooked brown rice. The instructions are for a pressure cooker, but you can instead cook the jambalaya in a large regular pot on top of the stove until the vegetables are tender, about twenty minutes, and then stir in beans, corn and kale.

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 red bell pepper, chopped
1 carrot, sliced
1 stalk celery, sliced
2 cloves garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
8 cups assorted vegetables (such as zucchini, green beans, cabbage) cut bite-sized
1 1/2 cups water
1/2 cup salsa
1 Tablespoon soy sauce
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans black beans, drained (about 3 cups)
1 cup frozen corn
2 cups chopped fresh kale or spinach

In a pressure cooker, saute' onions and mushrooms in 2 Tablespoons of water for about 5 minutes. Stir in bell pepper, carrot, celery, garlic, diced tomatoes, tomato sauce, 8 cups assorted vegetables,
1 1/2 cups water, salsa, soy sauce and spices. Lock lid on and bring to pressure for 0 (zero) minutes. Release the pressure quickly, then stir in beans, corn and spinach or kale.

Chickpea Vegetable Curry - Pressure Cooker

1/4 cup water
1 onion, diced
1 cup mushrooms, chopped
4 cloves garlic, minced
1 Tablespoon curry powder (or 1 1/2 teaspoons cumin and 1 1/2 teaspoons turmeric)
1 Tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon ground ginger

1 1/2 cups water
1 bay leaf
1 15 oz. can diced tomatoes
1/2 of 6 oz. can tomato paste
1 15 oz. can coconut milk
1 red bell pepper, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cups cauliflower, cut into small florets

3  cups cooked chickpeas, drained (2 -15 oz. cans)
1 cup frozen green peas

In the pressure cooker, saute' onions and mushrooms in 2 tablespoons of water for 5 minutes. Add 2 more tablespoons water along with the garlic, curry powder, chili powder, paprika, ginger and cook one minute.

Stir in 1 1/2 cups water, diced tomatoes, tomato paste, coconut milk, red bell pepper, carrot, celery, cauliflower and bay leaf,. Cook under pressure for 1 minute. Release pressure quickly. Stir in green peas and cooked chickpeas. Remove bay leaf.

Serve over cooked rice or potatoes.

* * *

To cook one pound of dried chickpeas, place beans in pressure cooker with 8 cups of water. Cook under pressure for 33 minutes and allow pressure to release naturally. Makes about 6 1/2 cups.

Vegetables - Pressure Cooker

I cook a large batch of vegetables at least three times per week. The cooking liquid from this dish turns into a flavorful broth which is delicious served on top of potatoes or rice.

The recipe can vary according to which vegetables are on sale at the market. I fill my 8-quart pressure cooker 2/3 full of veggies, add water and cook under pressure for zero minutes. Then I cool the veggies off as quickly as possible.

1/2 cup finely chopped mushrooms
1 medium onion chopped, about 1 cup
2 Tablespoons water

1 1/4 cup water
1 15 oz. can diced tomatoes (no-salt added), undrained  or two to three fresh tomatoes, diced

1 large clove garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano

zucchini squash cut in half lengthwise, then cut in 1/2" slices (about 3 pounds)
broccoli or cauliflower cut into large florets, stems cut into 1/2" slices (about 1 pound)
cabbage, cut into 1" x 2" chunks (about 1/2 pound)
green beans, cut into 2" lengths (about 1/2 pound)
1 carrot, thinly sliced
1 stalk celery, sliced

1 cup frozen peas or corn

Before beginning to cook, gather and prepare all of the ingredients.  Place the mushrooms, onion and 2 Tablespoons water in the pressure cooker. Fill a large bowl with cut veggies such as zucchini, broccoli and cabbage. Set the sliced carrot and celery on top. In a small saucer, place the fresh garlic, garlic powder, onion power and oregano. Measure the 1 1/4 cup water and get the tomatoes ready.

Saute' the mushrooms and onion in 2 Tablespoons water until onion begins to turn translucent, about 5 minutes. Stir in 1 1/4 cup water and the tomatoes. Turn off heat. Stir in garlic, garlic power, onion powder and oregano. Pour the large bowl of cut up vegetables into the pressure cooker. Cover and bring to pressure for zero minutes. Stand by so you can quickly release the pressure as soon as pressure is reached. (On my Instant Pot I select "low pressure" and the "less" heat setting.)

For the frozen peas or corn, I like to wait and add them after pressure cooking the rest of the vegetables. Place the frozen peas or corn in the bottom of a large bowl or food storage container. Set a colander over the bowl. As soon as the lid can safely be removed from the pressure cooker, pour the cooked vegetables and liquid out of the pressure cooker pot, into the colander over the bowl. The hot cooking liquid will thaw the peas or corn in a few minutes. When the veggies are cool enough to refrigerate, combine in the food storage container with the cooking liquid. Keep in the fridge for up to 4 days.                                                                     

Lola's Split Peas | Instant Pot

1 onion, diced (about 2 cups)
1 cup chopped mushrooms
1 yellow or orange bell pepper, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
1 small zucchini, diced
2 small potatoes, diced
1 pound dried split peas
7 cups water
1 8 oz. can tomato sauce
1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon coriander
1 tablespoon dried parsley flakes

In pressure cooker dry saute' mushrooms and onion for five minutes. Add remaining ingredients and cook under high pressure for 20 minutes. Allow natural release. Remove bay leaf.

Easy Rice and Bean Burrito Filling

Here is a versatile rice and bean recipe to use as a filling for tacos, burritos, enchiladas or to eat as is.

Rice and bean tacos with lettuce and fresh salsa

1 cup of chopped mushrooms*
1 onion, chopped (about 2 cups)
1 cup bell pepper, diced
1 stalk of celery, chopped
1 large potato cut diced
2 cloves garlic, minced
1/4 cup fresh parsley, minced (optional)
2 teaspoons each cumin, chili powder and oregano
1 14 oz canned diced tomatoes
1 8 oz can tomato sauce
2 1/2 cups water

2 cups uncooked brown rice
1 can cooked beans, drained
1 cup frozen corn

Pressure cooker instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes, rice and water. Cook under pressure for 25 minutes. Allow pressure to release naturally for 20 min, then quickly release remaining pressure . Stir in the beans and corn and and let sit for 10 minutes to warm up.

Regular Pot cooking instructions: Saute' mushrooms, onion, bell pepper and celery in a small amount of water for 5 minutes. Add potato, garlic, spices, tomatoes rice and 4 cups water. Cook, covered on medium heat for 20 minutes. Turn off heat. Stir in cooked beans and corn.

Note: I use mushrooms in many of my of my recipes for the flavor and nutrition. I have found it convenient to buy a couple of pounds of mushrooms at a time, chop them all in the food processor and store them in a gallon size Ziploc bag in the freezer.

White Bean, Tomato and Kale Stew

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 cup chopped red bell pepper
1 cup chopped celery
1 cup uncooked brown rice
2 cloves garlic, minced
1 15 oz. can diced tomato, undrained
1 8 oz. can tomato sauce
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoons paprika
2 cups water
2 cans cooked white beans, drained (about 3 cups)
3 cups roughly chopped fresh kale
1/2 cup chopped fresh basil

In a pressure cooker, saute' onion and mushroom in a small amount of water for 5 minutes.

Add bell pepper, celery, brown rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water. Cook under pressure for 25 minutes. Allow pressure to release naturally.

Stir in white beans, kale and basil.

* * *

Instructions for cooking in a regular large pot instead of a pressure cooker:

After sauteing onion and mushroom, simmer rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water, covered for 45 minutes. Turn off heat. Stir in white beans, kale and basil.

Split Pea Soup - Pressure Cooker

This thick pea soup is so easy to make in the Instant Pot or other pressure cooker. Refrigerate or freeze leftovers for more quick, hearty meals.

8 cups water
1 onion, chopped (about 2 cups)
1 cup of chopped mushrooms
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 bay leaves
2 Tablespoons dried parsley flakes
1 teaspoon basil
1 teaspoon celery seed
1 teaspoon paprika
1 pound dried split peas
1/4 cup uncooked barley or rice

optional:
salt and pepper to taste
1 teaspoon salt-free seasoning
1 teaspoon onion powder
1 teaspoon garlic powder

Prepare and measure the ingredients before beginning to cook.

Dry saute' onion and mushrooms for 3 minutes. Add 2 tablespoons of water, the carrots and celery and cook two more minutes. Add 2 more tablespoons water along with the garlic, bay leaves, parsley, basil, celery seed, paprika and cook one more minute. Stir in remaining water, the split peas and barley. Cook under pressure for 20 minutes. Allow steam to release naturally. Taste the soup, then add any or all of the optional seasonings.

Chickpea Curry - Pressure Cooker

1 onion diced (1 to 2 cups)
1 cup mushrooms, chopped
2 carrots, chopped
1 stalk celery, chopped
1 cup orange bell pepper, chopped
4 cloves garlic, minced
1 6 oz. can tomato paste
1 14 oz. can diced tomatoes
1 Tablespoon curry powder*
1 Tablespoon chili powder
1/2 teaspoon ground ginger or 1 Tablespoon fresh minced ginger
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
5 1/2 cups water
1 to 2 bay leaves
1 lb chickpeas, dry
salt and pepper to taste
optional: 1 cup coconut milk

Saute' diced onion and mushrooms for 2 minutes. Add carrots and celery and cook another minute. Add 2 tablespoons water, bell pepper, garlic, tomato paste, curry powder, chili powder, and ginger, paprika, onion powder and garlic powder and cook another minute. Stir in 5 1/2 cups water, bay leaves and chickpeas. Cover and cook under pressure for 35 minutes and allow steam to release naturally. Remove bay leaves. Stir in salt and pepper to taste, and optional coconut milk.

* Or 1 1/2 teaspoons cumin and 1 1/2 teaspooons turmeric

Black-Eyed Pea Succotash

1 onion (about 2 cups) chopped
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
2 large fresh tomatoes or 1 (15 oz.) can undrained diced tomatoes
3 cups of cooked, drained, black-eyed peas*
2 cups corn

In a large skillet saute' onions and mushrooms for 5 minutes or until onions are translucent. Add two tablespoons of water, the garlic and spices and cook one minute longer. Stir in the black-eyed peas, tomatoes and corn and cook over low heat until heated through, adding a small amount of water if necessary.

Serve as a stew or as a topping for baked potato or rice.

*Pressure cooker method using dry, uncooked, unsoaked black-eyed peas:
Dry-saute' the onions and mushrooms in the pressure cooker for two minutes. Add two tablespoons water, the garlic and spices and cook one minute. Stir in 2 1/2 cups water, the tomatoes and 1 1/4 cups dried black-eyed peas (1/2 lb). Lock cover on and cook under pressure for 7 minutes. Allow natural pressure release. Stir in the corn.

Sofritas - No Oil

Sofritas means "gently fried" and in this no oil recipe it is the onions that are fried or rather dry-sauteed. Add the tofu, the blended sauce, and pintos and in a few minutes the deeply flavored, slightly spicy mixture is ready to serve over rice, corn, baked potatoes or rolled into burritos.

3 Chipoltle Peppers in Adobo Sauce*
3 cloves of garlic, peeled
2 tomatoes or 1-15 oz. can
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
1 cup diced onion
1 cup chopped mushrooms (optional)
1 16 oz. firm or extra-firm tofu, quickly drained (no need to press the water out)
1 15 oz. can pinto beans, drained

Blend the first seven ingredients together. This will be the sauce.

In a large skillet, dry-saute' the onion and mushrooms for about five minutes or until the onion is translucent. Push the onions to the outer edges of the pan and crumble the tofu into the center of the skillet. Cook until most of the water evaporates from the tofu. Stir in the blended sauce and drained beans and cook over low heat until heated through.

*Find Chipoltle Peppers in Adobo Sauce in the Mexican food section of the market near the salsa and enchilada sauce. One small can has enough peppers to make this recipe about four times. Store leftover Chipoltle peppers with Adobo sauce in the fridge or freezer.

White Beans, Peas and Carrots

This is one of my favorite pressure cooker recipes. The ingredients are ones that I usually have on hand. Serve this tasty Asian flavored stew on top a bed of cooked brown rice.

1 large diced onion (2 to 3 cups)
2 to 3 cloves garlic, minced
1 1/2 cups chopped mushrooms
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt-free seasoning
1/2 teaspoon thyme
1/8 teaspoon red pepper

1 cup water
3 carrots, sliced
1/4 cup soy sauce
2 Tablespoons tahini or peanut butter

1 1/2 to 2 cups cooked white beans, drained (15 oz. can)
2 cups frozen green peas

As with most pressure cooker recipes, I like to get all the ingredients prepped and measured before turning the Instant Pot (electric pressure cooker) on.

Dry saute' the onions about 5 minutes.  Add the mushrooms and cook 2 minutes. The mushrooms will probably have released some moisture into the bottom of the pan. If not, add two tablespoons of water. Add the garlic and spices and cook 1 minute.

Stir in the cup of water, carrots, soy sauce and tahini.

Close the lid and cook under pressure for 2 minutes. Release the steam quickly. Turn the pressure cooker off. Open lid and add the beans and peas. Close the lid and let rest for 10 minutes.

Variation: Use red kidney beans instead of white beans.

Optional: Add a cup of fresh or frozen corn along with the peas.

Note: If you don't have a pressure cooker, use a large covered skillet and cook 15 to 20 minutes or until the onions and carrots are very tender, adding more water if necessary.

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

Prepare

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.

Cook

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.

Hungarian Goulash Lentils

Hungarian Goulash with brown and wild rice

6 1/2 cups of water
1 onion, diced
1 bell pepper (green or red), diced
1 stalk celery diced
2 carrots, diced
2 cups mushrooms chopped

2 cloves garlic, minced
1 teaspoon dried oregano
3 to 4 teaspoons paprika
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
6 small chopped dates or 2 Tablespoons brown sugar (optional)

1 lb. (about 2 1/3 cups) dried lentils
2 bay leaves
1 Tablespoon vinegar
1 6 oz. can tomato paste or 8 oz. tomato sauce

In a large pot, saute' onion, bell pepper, celery, carrots and mushrooms in 1/4 cup of water about 10 minutes. Add 2 tablespoons water, the garlic, oregano, paprika, caraway seeds, black pepper, salt and sugar and cook one minute longer. Add the remaining water, lentils, bay leaves, vinegar and tomato paste. Mix well and cook, covered, over low heat until lentils are very tender, about one hour.

Remove the bay leaves and serve over rice.

Pressure cooker instructions: Cook under pressure for 12 minutes. Allow pressure to release naturally.

Yellow Split Pea Dal

Dal is a spicy Indian stew traditionally served with rice or bread. This recipe makes a big batch, about 8 to 10 servings. You can use green or yellow split peas.

1 large onion, diced (about 2 cups)
4 cups water
1 1/2 teaspoons minced fresh garlic (or 1 teaspoon garlic powder)
1 1/2 teaspoons minced fresh ginger (or 1/4 teaspoon ground ginger)
1 teaspoon curry powder
1 teaspoon ground turmeric
2 cups dried split peas
1 large tomato, chopped
1 4 oz. can diced mild green chilies
Salt and pepper if desired (1 teaspoon salt and 1/4 to 1/2 tsp. red or black pepper)

Saute' the onions with 1/4 cup water in a large pot for about 10 minutes. Add 2 tablespoons water, the garlic, ginger, curry powder and turmeric and cook one minute longer. Add the remaining water, the split peas, tomato and chilies. Cook, covered, until the peas are tender, about one hour. Season to taste with salt and pepper.

Pressure cooking instructions: Saute' the onions, garlic, ginger and spices, then add 4 cups of water and 2 cups of split peas. Cook under pressure for 20 minutes. Allow natural pressure release.

Braised Lentils

Braised Lentils are full of flavor without any added oil. Serve this satisfying stew over rice or baked potatoes or in a bowl by itself. Leftovers are great!

3 1/2 cups vegetable stock (divided)
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 to 2 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon salt-free seasoning
3/4 cup wine (red, pink or white)
1 bay leaf
1 1/2 cups lentils

Heat 1/4 cup vegetable stock in a large skillet. Saute' the onion, celery and carrot for 5 to 10 minutes.

Add another 1/4 cup veg stock, garlic, ketchup, mustard and salt-free seasoning and cook one more minute.

Stir in the remaining vegetable stock, wine, bay leaf and lentils. Cover and simmer 45 minutes. Check the lentils and cook 10 or 20 minutes longer until the lentils are very tender. Remove bay leaf.

Spanish Lentils - for this variation, omit the ketchup and mustard and add 1 Tablespoon of paprika along with the garlic.

Best Bean Chili

This recipe makes a big batch of chili. Enjoy over baked potatoes, brown rice, cornbread or by itself. It's good to make the chili a day before serving as the flavor improves overnight.

Ingredients

1 1/2 cups vegetable stock or water

1 to 2 onions, chopped (about 3 cups)

1 green and 1 red bell pepper, chopped

1 carrot, chopped

1 stalk of celery, chopped or sliced

6 cloves of garlic, minced or pressed

1 Tablespoon and 1 teaspoon chili powder

1 Tablespoon cocoa powder

2 teaspoons dried oregano

1 teaspoon ground cumin

16 ounces tomato sauce (with no salt added)

1 28-ounce can crushed tomatoes

7 ounces canned diced green chilies (mild)

1 cup of frozen corn

4 15-ounce cans cooked beans, drained and rinsed (about 6 cups)

   for example: black beans, red kidney, pintos, white beans

Instructions

Saute' onions in 1/4 cup vegetable stock for 5-10 minutes or until translucent. Add 1/4 cup more vegetable stock, the bell peppers, carrot and celery and cook for 5 minutes. Add garlic and spices and saute' 1 minute longer. Add remaining cup of vegetable stock, tomato sauce, crushed tomatoes, green chilies, corn and drained beans and simmer gently for 30 minutes. Turn off heat and allow to cool. Refrigerate leftovers up to four days or freeze for longer storage.

Notes:  A food processor is useful for chopping the veggies quickly.
             Instead of canned beans, use 6 cups of home-cooked beans such as black, kidney or pintos.

Also try: Lentil-Bean Chili

Madras Lentils

Serve this flavorful stew by itself or over rice or potatoes.

Ingredients

1 cup dry lentils
2 cups water, divided
1 cup diced onion
1 cup chopped mushrooms (optional)
1 stalk celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 cups tomatoes, diced or one 14 oz can, undrained
1 1/2 cups cooked kidney beans or one 14 oz can, drained
2 to3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk

Instructions

In a large skillet cook onion, mushrooms and celery in 1/2 cup of the water for 10 minutes.

Add garlic, chili powder, cumin and black pepper and cook one minute longer.

Mix in lentils, bay leaf and 1 1/2 cups water and simmer covered for 30 minutes.

Add tomatoes and kidney beans.  Cook about 15 minutes or until lentils are tender.

Remove bay leaf.  Stir in nondairy milk.

* * *

Pressure cooker instructions for Madras Lentils and Rice

In pressure cooker, saute' onion, mushrooms, celery in 2 Tablespoons of water for 10 minutes. Add 2 more Tablespoons of water, 2 minced cloves of garlic, 1 Tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon turmeric and cook one minute longer. Mix in one cup of uncooked lentils, 1/2 cup uncooked brown rice, 2 3/4 cups water, tomatoes and bay leaf. Cook under pressure for 20 minutes and allow pressure to release naturally. Remove bay leaf, stir in kidney beans, milk and 1/4 teaspoon or more of ground black pepper.

Aloo Gobi Matar

Aloo Gobi Matar is a curried stew of potatoes, cauliflower and peas.

1 onion, diced (about 2 cups)
1 cup water
1 (15 oz.) can diced tomatoes or 1 1/2 c diced fresh tomatoes
1/2 to 1 1/2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger or 1/2 " fresh ginger, peeled, minced
1/2 teaspoon garlic powder or 1 clove fresh garlic, pressed
1/4 teaspoon cinnamon
1/8 teaspoon red pepper
1 bay leaf
1/2 apple, chopped
2 medium potatoes, cubed
4 cups cauliflower cut into small florets
1 cup frozen green peas
1 (4 oz.) can diced mild green chilies (optional)
1/2 cup raisins (optional)
chopped parsley for garnish (optional)

Saute onion, garlic, ginger and spices for 5 to 10 minutes in a small amount of the water. Add remaining water and ingredients and simmer 20 minutes, adding the peas during the last 5 minutes of cooking. Garnish with parsley if desired. Makes 6 servings.

Note: Leftovers taste even better; this is a good dish to make a day in advance.

Leftover Aloo Gobi Matar with brown rice