Prep 15 mins
Cook 20 mins
Any mushrooms will do, but I recommend using criminis or portabellas for a hearty, simple yet sumptuous autumn stew.
- 1 stalk celery
- 1 carrot
- 1 small onion
- 2 cups mushrooms
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon ghee or 1 tablespoon butter
- 1 cup black lentils
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Chop the onion, celery, carrot, and mushrooms. Mince the garlic. Heat the olive oil and ghee in the cooker over low heat. Add the onions and garlic and gently cook for 2-5 minutes or until the onion becomes clear, but not brown. Add the mushrooms, celery, and carrot and cook for another 5 minutes or until the mushrooms are lightly sautéed.
- Add the lentils and broth. Lock the lid into place and cook at high pressure for 12 minutes. Allow the pressure to reduce gradually. When done, add the vinegar and salt to taste.
This is a good recipe. I used crimini mushrooms and french (green) lentils. Easy to make and tasty. I was pleasantly surprised. My bf and I had this as our main meal (no sides) and this fed the two of us for dinner with no leftovers. This is a recipe I would make again. I was skeptical of the vinegar, but it really adds something great to the dish. Thanks for posting!