Lentil Stew with Fresh Tomato (No Added Fat)
I've been wanting to make a thick lentil stew, not really a soup-like dhal, but the liquid usually seems too much. Today, I wanted to try again and had the idea of serving ample cubes of fresh tomato on top for a fresh version.
Green (or brown) lentils cook in 15-20m in my Instant Pot pressure cooker with a ratio of 1 part lentils to 1.5-2 parts water. I decided to try 1.5 parts and go with 17m of pressure cooking. Here is what I did.
- 4 leaves kale, stems excepted (composted), and hand torn into approximately 3/4" squares (compressed, about 2 cups)
- 2 cups carrot cut into large 1/2" slices (I used 3 small-medium carrots)
- 1 cup green lentils, rinsed and sorted
- 1 1/2 cups water
- Vegan bouillon cube
- 2 cloves garlic, finely (1/8") diced
- 1T ginger, finely (1/8") diced
- 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion)
- 1/8 t turmeric
- 1/4 t (or to taste) salt
- 1T fresh squeezed lime or lemon juice
- 2 medium Roma tomatoes cut into 1/2" cubes
- I put the kale, carrot, lentil, water, bouillon cube, garlic, and ginger into my Instant Pot pressure cooker and cooked for 17m.
- After the cooking was done, I waited a few minutes and gently released pressure, then opened the pot. The lentils were done but still firm, as I had hoped, though perhaps could have used a little more cooking.
- I added the onion, turmeric, salt, and lime juice.
- I served with the tomato on top (and had about twice as much tomato as I needed).