lentils with squash (recipe - pressure cooker, vegan)

[Guest guest]

I picked this out to cook when it was still near freezing out at night.

Of course, today it was about 70 degrees. Doesn't matter. It was still

good. I used the Kabocha squash and peeled it. I've never had that sort

of squash skin. I'm sure it's fine but I wasn't taking a chance. I

mean, the dog liked it, it's probably not poison. I also let the

pressure come down naturally for about 5 minutes then released the

rest. The smaller pieces of squash broke down to mix with the cooking

liquid and form a nice sauce.

 

Laura

 

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Lentils With Squash

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower or canola oil

1 1/2 cups onions -- coarsely chopped

2 3/4 cups boiling water

1 cup dried lentils -- picked over and rinsed

1 pound butternut, kabocha, or delicata squash --

seeded and cut into 1-inch chunks (peeling not necessary)

1/2 teaspoon dried sage -- up to 1 1/2 teaspoons

salt and freshly ground pepper to taste

1 teaspoon balsamic vinegar -- up to 3 teaspoons

1/4 cup fresh parsley -- minced

 

Heat the oil in the cooker. Cook the onions over medium-high heat,

stirring frequently, until they just begin to brown, 2 to 3 minutes.

Add the water (stand back to avoid sputtering oil), lentils, squash,

and sage.

 

Lock the lid in place. Over high heat, bring to high pressure. Lower

the heat just enough to maintain high pressure and cook for 9 minutes.

Release the pressure with a quick-release method. Remove the lid,

tilting it away from you to allow any excess steam to escape. If the

lentils are not quite tender, replace (but do not lock) the lid and

simmer until they are done. (Depending upon the age of the lentils, the

mixture may be soupy or a bit dry;; add boiling water as needed to

create a stewlike consistency.)

 

Add salt and pepper and stir well. Add a bit of vinegar, if desired, to

perk up the flavors. Serve in small bowls garnished with parsley.

 

Source: Great Vegetarian Cooking Under Pressure

Recipe By: Lorna Sass

Copyright: " 1994 "

Start to Finish Time: " 0:15 "