Recipe from Teresa Sklenicka of A Plantiful Path
Husband-Tested in Alice's Kitchen
Serves 6 generously
The hubster and I thought this stew was savory, flavorful, and very satisfying. What seems to make it stew-like and not soupy is the addition of red lentils. They cook up so perfectly that they are not noticeable at all. They provide extra protein and act as a thickening agent. The addition of mushrooms is optional, but we thought they added to the meatiness of this delicious stew. Serve it with a toasty whole-grain bread and a crisp green salad or fresh fruit for a meal fit for a king.
1 onion, chopped
3 celery stalks, diced
5 cloves garlic, minced
1 (6 oz.) can tomato paste
5 cups vegetable broth
6 carrots, chopped
8 small to medium Russet potatoes, cut into large cubes (I used about 4 cups of whole mini potatoes.)
5 large cremini mushrooms or button mushrooms, quartered (Optional, but we thought they helped the stew seem meaty.)
3/4 cup dry red lentils, rinsed and drained
2 teaspoons dry mustard
2 teaspoons dry parsley (I used about 1/4 minced fresh flat-leaf parsley because I usually have it in the fridge.)
1 1/2 teaspoons dried oregano
1 teaspoon paprika
1 dry bay leaf
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt (This wasn't in the original recipe, but I used salt.)
1 cup frozen peas (I used fresh peas because I had them.)
In a 6 quart Instant Pot, saute the onion and celery until soft. Add the garlic and sate for 1 minute. Stir in the tomato paste and cook for 1 minute, stirring often. Add about 1 cup of the broth and scrape up any brown bits on the bottom of the Instant Pot. Add the carrots, potatoes, red lentils, mushrooms (if using), the remaining broth and the seasonings. Stir will. Be sure the Instant Pot is set to Sealing. Pressure cook for 10 minutes. Hit the Cancel button and allow the Instant Pot naturally release the pressure. When the pin has dropped, remove the lid and stir in the peas. Replace the lid and set a timer for about 4 minutes to cook the peas.
Nutritional Information: (1 of 6 servings) 337 calories; 80.7 grams carbohydrates; 14.1 grams protein; 13 grams fiber; 12.4 grams sugars; 13603IU Vitamin A; 34.85 mg Vitamin C; 15 mg calcium; 4.34 mg iron
1 comment:
This was great! I did add 1/2 C of dry red wine as you suggested. I switched sweet potatoes for carrots too. And I put in the peas before pressure cooking cuz I wasn't paying attention. They were fine! The only thing I'd add is that it needs a good stir before serving cuz the lentils sank to the bottom & I didn't realize.
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