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.

Easy Normandy Vegetables

A simple blend of three vegetables: broccoli, cauliflower and carrots cooked with water. I like to use a pressure cooker but it's also easy to cook on the stove top in a large pan.

About 2 pounds of broccoli, cut into large florets, stems peeled and cut into 1/2" slices
About 2 pounds of cauliflower, cut into large florets
1 large carrot, sliced
1 1/3 cups water

Place the vegetables and water in the pressure cooker pot. Cook under pressure for zero minutes and release the steam quickly. Remove lid, pour the vegetables into a colander set over a bowl. After cooling, you can drink the cooking liquid. Vegetables keep in the refrigerator up to 4 or 5 days.

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.                                                                     

Potatoes - Pressure Cooker

We eat potatoes everyday because they are inexpensive, versatile and satisfying. I cook a big batch of potatoes about three times per week. Some days we eat potatoes with soup or stew on top, other times with mustard or salsa, or even plain. They are also good diced and added to salad. This is how I pressure cook potatoes:

Place a rack or steamer basket into the pressure cooker. Pour in 1 1/4 cups of water. Arrange 9 to 12 medium-sized washed potatoes in the basket. Make sure not fill the pot more than 2/3 full of potatoes. Cook under pressure for 15 minutes. Small potatoes only need about 12 minutes. I use the "high pressure" and "normal" settings on my 8 quart Instant Pot. Allow natural release. The skin of the potatoes often cracks during cooking and that is okay.

Using tongs, transfer the hot potatoes from the pot to cooling racks. When the potatoes have cooled enough to go in the refrigerator, place them in a food storage container. Keep in refrigerator up to five days.

Sometimes I cook a sweet potato or two on top of the white ones. If the sweet potatoes are extra large, I'll cut them in half before cooking.

Potatoes - done cooking

Potatoes - cooling

Potatoes - ready for the fridge

These days I prefer pressure cooking potatoes to baking for several reasons. Pressure cooking is easier because the potatoes don't need to be pricked all over with a fork prior to cooking. Pressure cooking time is less and it doesn't heat up the kitchen as much as baking. Clean-up is faster. And finally, pressure cooking might be healthier than baking, since less acrylamide will form during wet rather than dry cooking methods.

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

Lentil Loaf - Pressure Cooker

Similar to traditional meat loaf but without all the grease. Easy to make though the ingredients list is rather long. When I cook this recipe, I usually double it to make two lentil loaves. First the onions, mushrooms, lentils and rice are cooked in a pressure cooker, then the loaf bakes in the oven.

1 to 2 cups finely chopped onion
1 to 2 cups finely chopped mushrooms
3 cups water
1 1/2 cups dry uncooked lentils
1/2 cup uncooked brown rice
1 bay leaf
1/2 teaspoon thyme
1 Tablespoon tahini

2 Tablespoons ground flax seed
1/3 cup water
1/4 cup chopped walnuts (optional)
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon paprika
2 Tablespoons tomato paste
1 1/2 teaspoon soy sauce
1/2 Tablespoon vegan Worchestershire sauce

Optional Tomato-Maple Glaze
1/4 cup tomato paste
2 Tablespoons maple syrup
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon soy sauce
1 teaspoon paprika

In a pressure cooker, dry-saute' the onions and mushrooms for two minutes. Add 3 cups water, the lentils, rice, bay leaf, thyme and tahini. Cook under pressure for 20 minutes. Allow pressure to release naturally. Remove bay leaf.

Stir together flax seed meal, 1/3 cup water, chili powder, garlic powder, onion powder, cumin, oregano, paprika, tomato paste, soy sauce, Worchestershire sauce and walnuts if using. Add this mixture to the cooked lentils and rice and stir well. Fill the loaf pan. Bake at 350 for 40 minutes.

Stir together Tomato-Maple Glaze ingredients. Spread onto the top of the lentil loaf after it has baked 20 minutes. Continue baking the remaining 20 minutes.

Holiday meal suggestion:

Lentil Loaf, Mashed Potatoes with Mushroom Gravy,
 Broccoli Salad, Stuffing, Cranberry Sauce, Carrot Mash

To make burgers instead of a loaf, form pressure-cooked lentil-rice mixture into patties. If the mixture is too wet, stir in 1/4 to 1/2 cup of cornmeal. Bake on a parchment paper lined cookie sheet at 350 for 15 minutes, flip burgers over and bake 15 minutes longer.

Cilantro Rice - Pressure Cooker

Some people who don't like the taste of fresh raw cilantro will like it cooked in a dish such as this. It tastes like the rice from Chipoltle Mexican Grill but it's healthier because it doesn't have any added oil.

Use as a main dish or a as filling for burritos. Fills about 8 burrito-sized tortillas.

1/2 bunch cilantro, including stems
2 large cloves garlic
1 15 oz. can of tomatoes, undrained

1 cup onions, chopped

1 cup mushrooms, chopped
1 carrot, chopped
1 stalk celery, chopped (optional)

2 1/4 cups water
2 cups uncooked brown rice
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chili powder

1 15 oz. can cooked beans, drained (black, pinto or kidney)
1 cup red bell pepper, chopped
1 cup frozen green peas
1 cup frozen corn

Blend garlic, tomatoes and cilantro in a blender. Set Aside.

Saute' onions and mushrooms, carrots and celery without oil in the pressure cooker for 5 minutes.

Add water, rice, turmeric, cumin, chili powder and the blended cilantro, garlic and tomatoes.

Cook under pressure for 22 minutes and allow pressure to release naturally.

Stir in the beans, red bell pepper, peas, and corn and let rest for 10 minutes.

If desired, serve with guacamole, salsa and lime wedges.

Notes:

You can store the other half of the bunch of cilantro in a bag in the freezer for the next time you make this recipe.

If you don't have a pressure cooker, use a large covered pot or skillet and cook the rice for 45 minutes.

Roll up all of the burritos and grill 2 or 3 of them at a time on a dry skillet or griddle for a few minutes on each side. Refrigerate or freeze leftovers.

Burritos with Cilantro Rice, mashed black beans and potato cubes

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.

Seasoned Black Beans - Pressure Cooker

Starting with dry beans, quickly cook up a batch of black beans to serve over rice, potatoes or salad. Top with salsa and guacamole if desired.

1 pound dry black beans (about 2 1/2 cups) soaked overnight and drained
2 cups onion, chopped
1 cup mushrooms, chopped (optional)
2 or 3 cloves of garlic, minced
1 Tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt-free seasoning
5 1/2 cups water
2 bay leaves
1 teaspoon vinegar

In the pressure cooker, saute' the onions and mushrooms for 5 minutes. Add 2 tablespoons of water, the garlic, herbs and spices and cook 1 minute longer. Pour in the water, stir in the bay leaves and black beans. Close lid and cook under pressure for 40 minutes. Allow natural pressure release. Check beans for tenderness, cook longer if needed. Remove the bay leaves. Add the vinegar.

Adjust the seasonings to your liking.

Leftover beans keep for about four days in the refrigerator or for up to six months in the freezer.

seasoned black beans, broccoli, cauliflower and carrots,
 red cabbage and onions

Red Cabbage and Onions - Pressure Cooker

1/2 large head of red cabbage, cut into 1 1/2" X 1" pieces
1/2 medium onion, cut into 1/4" slices
1/2 to 1 cup of mushrooms, chopped (optional)
1 cup water
1 clove garlic, minced
1 teaspoon no-salt seasoning

Dry-saute onion and mushrooms for 5 minutes. Add water, garlic, seasoning and red cabbage.

Cook under pressure for 2 minutes then release pressure quickly.

Seasoned Black Beans, broccoli, cauliflower and carrots,
 Red Cabbage and Onions

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.