This pressure cooker stew is hearty, smoky, and incredibly easy to make – just pop all the ingredients into a pressure cooker for 25 minutes and you will have a delectable lunch or dinner. They stew is made up of lentils, onions, smokey paprika, and a handful of fresh chiles, zucchini, and other vegetables that all blend into a dish that is elegantly simple and who's flavor profile is devilishly spicy and complex.
Pressure Cooker Mexican Lentil Stew [Vegan, Gluten-Free]
Serves
8
Cooking Time
30
Ingredients
- 2 28-ounce cans crushed tomatoes, no salt added
- 1 16-ounce can red lentils
- 1 medium red or yellow onion, diced
- 3 medium zucchini, diced
- 8 ounces mushrooms, roughly chopped
- 2 Anaheim peppers, diced
- 2 ribs of celery, chopped
- 1 medium carrot, sliced
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro
- Salt plus pepper, to taste
- 3/4 cup frozen corn (optional)
- 2 white potatoes diced (optional)
- Fresh cilantro (garnish)
- Avocados (garnish)
- Lemon or lime juice (garnish)
Preparation
- Add all of the ingredients into a pressure cooker and cook them on high for 25 minutes.
Comments