Green Lentils with Potato and Kale, Quinoa (No Added Fat, partially Waterless Cooking)
Instant Pot pressure cooker. I've had good luck including small squares of kale, and thought that I would experiment with tomato; this past Sunday I enjoyed including green tomato in a pressure-cooked dish, but wanted to try a dish where a more robust tomato flavor would fit in. As a final touch, I had some preserved lemon and thought that it would contribute a nice taste. I was free to spice the dish as I made a vegan grilled cheese sandwich and a variety of vegetables for my daughter.
Instead of brown lentils, I used French lentils. I skipped the garlic and jalapeno, and served raw onion at the table to be mixed in
- 1/2 cup green lentils
- 1 1/2 cups water
- 1 vegan bouillon cube
- 1/4 t turmeric
- 2 cloves garlic roughly cut into approximately 1/4" pieces
- 6 medium red potatoes (approximately 1 1/2") cut into quarters2
- 2 carrots cut into 1/4" slices
- 3 leaves kale, roughly hand cut into approximately 3/4" squares
- 1 red onion cut into 3/8" cubes; 1/2 reserved
- 1 medium tomato cut into 1/2" cubes
- 1/4 t salt
- 1/2 t cumin seed
- I put the lentils, water, bouillon cube, turmeric, and garlic in the Instant Pot and cooked for 12 minutes on high pressure; I let it finish and cool down till I could remove the top
- In the meantime, I put in the potatoes, carrots, kale, half of the onion, and tomato into my large 3 quart Saladmaster stock pot; I should have preheated the pot, but it's okay not to.
- I mixed the ingredients then, with no added liquid, covered the pan and set on medium; once the vapor button started rattling, I reduced the heat to low and cooked for 20m.
- Once the 20m was up, I mixed the lentils, remaining half onion, salt, and cumin seed into the cooked stock pot ingredients, and served.