8 ounces French green lentils
2 teaspoons olive oil
3 1/2 cups water
2 bay leaves, divided
1 1/2 pounds russet potatoes, chopped to 1" cubes
8 ounces carrots, chopped to 1"
7 jalapeno peppers, chopped
1 small onion, diced
1 (14 1/2 ounce) can diced tomatoes
1 (13 1/2 ounce) can light coconut milk
3 cloves garlic, chopped
1-2" ginger root, minced
1 lime, juiced
1/2 to 1 bunch cilantro, chopped
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons ground flax seed (for thickening)
1 teaspoon sugar or other sweetener (I used Stevia)
salt and pepper, to taste
1-2 cups water, if needed
1. In a pressure cooker, cook the lentils and olive oil in 3 1/2 cups water and 1 bay leaf. In my cooker, that's 5 minutes at low-medium pressure. Remove from heat and allow pressure to drop at room temperature, 10-15 minutes.
2. Remove the lid so the lentils do not over-cook. When they've cooled enough, check for doneness. French green lentils hold their shape after cooking, but you don't want them to still be crunchy. If they are a little too firm, just cover the pot with a regular lid, bring to a boil, and remove from heat. This should be enough to finish the cooking.
3. In a larger pressure cooker, combine all other ingredients (including remaining bay leaf). Add water if necessary so that the vegetables are barely covered.
4. Cook at low-medium pressure for 5 minutes, remove from heat, and allow pressure to drop as above. Remove lid. Carrots should be cooked through, and potatoes will probably lose their peels but also be cooked through.
5. Stir lentils and veggies together and season, to taste. Serve over rice, noodles, kasha, etc., or just serve as a stew.
This can certainly be adapted for a slow-cooker or for cooking in a regular pot or even baked in a large casserole dish. I just think recipes like this turn out so much better in a pressure cooker and it's much quicker.
Source of recipe: This recipe was inspired by: http://vegweb.com/index.php?topic=23178.0