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    You are in: Home / Recipes / Lentils With Mushrooms in a Pressure Cooker Recipe
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    Lentils With Mushrooms in a Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Veggie LuvR's Note:

    Any mushrooms will do, but I recommend using criminis or portabellas for a hearty, simple yet sumptuous autumn stew.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.

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    Ratings & Reviews:

    • on October 27, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lentils With Mushrooms in a Pressure Cooker

    Serving Size: 1 (94 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.9
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 3.0 g
    Cholesterol 8.1 mg
    Sodium 24.1 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 15.8 g
    Sugars 3.1 g
    Protein 13.9 g

    The following items or measurements are not included:

    vegetable broth

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