Lentil Stew

This stew is perfect when you want a meatless meal. Adding the cream at the end results in a smoother texture.

—Michelle Collins, Suffolk, VA

• 2 Tbsp. canola oil
• 2 large onions, thinly sliced, divided
• 2 Tbsp. minced fresh gingerroot
• 3 garlic cloves, minced
• 8 plum tomatoes, chopped
• 2 tsp. ground coriander
• 1 ½ tsp. ground cumin
• ¼ tsp. cayenne pepper
• 3 cups vegetable broth
• 2 cups dried lentils, rinsed
• 2 cups water
• 1 can (4 oz.) chopped green chiles
• ¾ cup heavy whipping cream
• 2 Tbsp. butter
• 1 tsp. cumin seeds
• 6 cups hot cooked basmati or jasmine rice
• Optional: Sliced green onions or minced fresh cilantro

Fast

Prep: 45 min. • Cook: 15 min. + releasing • Makes: 8 servings

1. 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add ginger, garlic, plum tomatoes, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
2. 2. Lock the lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally.
3. 3. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir 1-2 minutes or until golden brown. Add to mixture. Just before serving, stir in cream.
4. 4. To serve, spoon over rice. If desired, sprinkle with sliced green onions or minced cilantro.

Slow

Prep: 45 min. • Cook: 6 hours • Makes: 8 servings

1. 1. In a large skillet, in oil saute half the onions until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
2. 2. In a 4- or 5-qt. slow cooker, combine the vegetable broth, lentils, water, green chiles, tomato mixture and remaining onion. Cover and cook on low 6-8 hours or until the lentils are tender.
3. 3. In a small skillet, heat the butter over medium heat. Add the cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture. Just before serving, stir cream into slow cooker.
4. 4. To serve, spoon over rice. If desired, sprinkle with sliced green onions or minced cilantro.

1 ⅓ cups stew with ¾ cup rice: 499 cal., 16g fat (7g sat. fat), 38mg chol., 448mg sod., 72g carb. (5g sugars, 17g fiber), 17g pro.