Post by goodcookin on Oct 10, 2009 12:03:03 GMT -5
Moroccan Lentil Stew (pressure cooker)
2 cups brown lentils
2 or 3 tomatoes,chopped
1 medium onion, chopped
3 cloves of garlic, finely chopped or pressed
4 tablespoons chopped fresh parsley or cilantro
2 1/2 teaspoons ground cumin
2 1/2 teaspoons paprika (some hot,or some smoked paprika if desired)
1 1/2 teaspoons ground ginger
1/2 teaspoon black pepper
1-2 teaspoons salt
2 Tbls. olive oil
Mix all ingredients in a pressure cooker or pot. Add 2 quarts of water. Cover, and cook on pressure over medium heat for 30 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve.
2 cups brown lentils
2 or 3 tomatoes,chopped
1 medium onion, chopped
3 cloves of garlic, finely chopped or pressed
4 tablespoons chopped fresh parsley or cilantro
2 1/2 teaspoons ground cumin
2 1/2 teaspoons paprika (some hot,or some smoked paprika if desired)
1 1/2 teaspoons ground ginger
1/2 teaspoon black pepper
1-2 teaspoons salt
2 Tbls. olive oil
Mix all ingredients in a pressure cooker or pot. Add 2 quarts of water. Cover, and cook on pressure over medium heat for 30 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve.