Simple Lentil Stew (Pressure cooker recipe)
I thought I'd share tonight's quick, cheap meal, because it was really, really good.
Simple Lentil Stew for 3 or 4 (usually will make 1-2 meals):
2c french lentils
1 tin (28oz) plum tomatoes and sauce (whole)
2 tins (tomato tin) water
2 lg cloves garlic, chopped
3 medium carrots, cut into circles
2 bay leaves
1 cube vegetarian 'beef' stock
Throw everything into cooker, bring to high pressure, cook 15 minutes.
That's it. Really yummy. Thick without being heavy. You can cut the tomatoes with your spoon and they retain some of their integrity. The carrots are sweet. The flavour and texture of the lentils is superb. Of course, I consider lentils to be awesome. You could make this in a regular pot by cooking for at least an hour, maybe closer to two, at a simmer, stirring regularly, but the texture of the lentils will not be as good. This would probably work in a crock pot over the course of the day.
Served with cheddar biscuits:
2c flour
1T baking powder
4-5T butter, melted
1c (dry measure) milk
1c (loose) grated cheddar (you can leave this out if you prefer)
optionally: black pepper, various herbs, garlic powder 1/8-1/4t of each
Drop onto parchment paper in a dark pan (for a crisp bottom) by tablespoonfuls. Bake ~10 minutes at 450 (or 425 in a convection oven) until golden brown on the bottom and starting to darken a little on the top.
Simple Lentil Stew for 3 or 4 (usually will make 1-2 meals):
2c french lentils
1 tin (28oz) plum tomatoes and sauce (whole)
2 tins (tomato tin) water
2 lg cloves garlic, chopped
3 medium carrots, cut into circles
2 bay leaves
1 cube vegetarian 'beef' stock
Throw everything into cooker, bring to high pressure, cook 15 minutes.
That's it. Really yummy. Thick without being heavy. You can cut the tomatoes with your spoon and they retain some of their integrity. The carrots are sweet. The flavour and texture of the lentils is superb. Of course, I consider lentils to be awesome. You could make this in a regular pot by cooking for at least an hour, maybe closer to two, at a simmer, stirring regularly, but the texture of the lentils will not be as good. This would probably work in a crock pot over the course of the day.
Served with cheddar biscuits:
2c flour
1T baking powder
4-5T butter, melted
1c (dry measure) milk
1c (loose) grated cheddar (you can leave this out if you prefer)
optionally: black pepper, various herbs, garlic powder 1/8-1/4t of each
Drop onto parchment paper in a dark pan (for a crisp bottom) by tablespoonfuls. Bake ~10 minutes at 450 (or 425 in a convection oven) until golden brown on the bottom and starting to darken a little on the top.