Dr. McDougall's Online Discussion Board

Copying my recipe from the bean soaking thread (with the broth I forgot!):

Lentil Stew
2 boxes low salt vegetable broth
1 chopped onion
1 chopped red pepper
lots of roughly chopped fresh garlic (I get the already peeled ones)
3 zucchini cubed
a cup or so red lentils (I don't measure, just pour from bag)
seasoning: garlic powder, onion powder, curry powder, garam masala

Cook on high pressure 4 minutes and wait about 5 minutes to release. (It's fine if you wait longer but red lentils do get quite mushy. But sometimes I forget about them for a bit. Which is why an Instant Pot is the best - no kitchen burning down!)

Sometimes I include a can of salt-free diced tomatoes and/or tomato paste
Sometimes cumin
If I don't have zucchini sometimes I'll add half a head of chopped red cabbage
Also works with green lentils or probably any lentils

CindyD wrote:Copying my recipe from the bean soaking thread (with the broth I forgot!):

Lentil Stew
2 boxes low salt vegetable broth
1 chopped onion
1 chopped red pepper
lots of roughly chopped fresh garlic (I get the already peeled ones)
3 zucchini cubed
a cup or so red lentils (I don't measure, just pour from bag)
seasoning: garlic powder, onion powder, curry powder, garam masala

Sometimes I include a can of salt-free diced tomatoes and/or tomato paste
Sometimes cumin
If I don't have zucchini sometimes I'll add half a head of chopped red cabbage
Also works with green lentils or probably any lentils

Sounds good. I think I will try your recipe this weekend. Yum.

Sounds yummy. How long do you cook in the IP for?

Besides plain potatoes and plain beans, the meals I cook the most in the InstantPot are:

Chef AJ's Red Lentil Chili
https://www.youtube.com/watch?v=bOfxvkqjIS4

Gabriel Miller's Taco Noodle Soup
https://plantbasedgabriel.com/vegan-taco-noodle-soup/

Chef AJ's Sweet Potato Chili with Kale (Use broth instead of orange juice)
https://www.forksoverknives.com/recipes ... with-kale/

Mary McDougall's Hearty Pea Soup - Directions are for stovetop but I pressure cook it for 10 minutes, natural release
https://www.drmcdougall.com/pdf/mmi_recipes.pdf

Susan Voisin's Black & Red Lentil Chili
http://blog.fatfreevegan.com/2014/03/bl ... chili.html

Chef AJ's Mushroom Chili (Recipe from The Low Fat Herbivore by Jocelyn Graef)
https://www.youtube.com/watch?v=7jsAVBCQfYg

Chef AJ's Sweet Potato and Yellow Split Pea Soup
http://www.chicvegan.com/recipe-sweet-p ... -pea-soup/

And from the Nelson family (mom is the first Star McDougaller Sabrina and YouTube influencer daughters Randa and Nina)
Three Lentil Soup - from the 2005 Get Healthy Now DVD (See below)
Lima Bean Comfort Soup - from the 2007 Get Healthy Now DVD (See below)
From the Clear Skin Diet book:
Quickie Cauliflower Curry
Mom's Black Bean Chili
Gratitude Butternut Squash Soup
Creamy Potato Power Chowder
Golden Sunrise Split Pea Soup (use coconut extract instead of coconut water)
Creamy Cauliflower No-Cheese Soup
It's worth getting their book for the recipes alone. I got the Kindle version when it was on sale one day, but you can always just borrow it from your library or via inter-library loan.

Three Lentil Soup

1 onion, chopped
2 teaspoon crushed garlic
2 stalks celery, chopped

Sauté in water in the PC. Then add to pressure cooker:

2 cups water
1/2 pound Baby carrots, cut in half
2 red potatoes, chunked
1 Quart vegetable/no-chicken broth
1 pound sliced mushrooms
1 tablespoon curry powder
1 Cup green lentils
1/2 cup red lentil
1/4 cup black lentils

Pressure cook 8 minutes
Splash of tamari after cooking.


Lima Bean Comfort Soup

Presoak 1 pound Lima beans a few hours.

Sauté 1 diced onion, some garlic, and a stalk of chopped celery in water.

Add herbs to taste, maybe half teaspoon each of Rosemary, sage, about a teaspoon Muchi curry, garlic pepper. Add water by tablespoon as needed to prevent sticking.

Add a quart vegetable broth and a cup of water.
Add a quarter cup red lentils, a cut up red potato.
Add the drained lima beans. Cover the pressure cooker and set for 9 minutes.
After it's cooked and NPR, add a tablespoon balsamic vinegar.

Every week in the Instant Pot I cook a pot of dried beans and a pot of brown basmati rice.

My husband and I enjoy this recipe:

Instant Pot Veggie Stew from Brand New Vegan (Serves

1/2 med Onion (minced)
1 stalk Celery (minced)
1 med Carrot (minced)
2 cloves Garlic (minced)
1/4 cup Vegetable Broth (low sodium)
8 oz White Button Mushrooms
8 oz Portobello Mushrooms (chopped)
1 tsp Italian Seasoning
1 tsp Rosemary
1/2 tsp Rubbed Sage
1/2 cup Red Wine
1 can Diced Tomatoes (15oz) [no salt]
1 can Tomato Sauce (8oz) [no salt]
3 cups Vegetable Broth (Low Sodium)
2 med Carrots (diced)
1 stalk Celery (diced)
1 cup Green Beans (frozen or fresh) (diced)
2 med Yukon Gold Potatoes (diced)
1 Tbs Balsamic Vinegar
1/2 tsp Salt
1/2 tsp Kitchen Bouquet
1/4 tsp Ground Pepper
********************
3/4 cup Pearl Onions
4 oz Frozen Peas
2 Tbs Corn Starch

1. Set your IP to SAUTE mode and select LESS
2. Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent
3. Add Italian Seasoning, Rosemary, and Sage
4. Add mushrooms and saute until all liquid has evaporated (It's ok if veggies slightly brown and stick a little)
5. Deglaze pan with Red Wine, scraping up any bits on the bottom.
6. Add Tomatoes, Tomato Sauce, and Vegetable Broth
7. Add all remaining veggies except Pearl Onions and Peas
8. Add seasonings
9. Attach lid to Instant Pot, Ensure Release Valve is set to SEALING, Press MANUAL MODE and set timer to 15 minutes.
10. Once finished, cover steam release with towel and CAREFULLY release all pressure (or can let it release naturally)
11. Remove lid and stir in pearl onions, peas, and corn starch slurry
12. Stir and serve

https://www.brandnewvegan.com/recipes/i ... eggie-stew

AlyB wrote:Sounds yummy. How long do you cook in the IP for?

I will update the post!
Red lentils only need 4-5 minutes on high pressure. They can be eaten right away, or you could wait 5 or 10 minutes and then release.