Preparation:
If winter squash is unavailable, add more carrot. If leeks are unavailable, use coarsely chopped yellow onion. If tarragon vinegar is unavailable, use balsamic or apple cider vinegar.
Most of the time involved with this recipe is in preparing the vegetables, with the winter squash (like pumpkin) taking the longest.
Heat the olive oil in the pressure cooker. Add the leeks and cook for a minute or two, stirring often. Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, parsley, and cayene pepper. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure. Cook for 7 minutes. Allow the pressure to come down naturally or use 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, either return to high pressure for a few more minutes or simmer until the lentils are done (do not lock lid in place for simmering). Remove bay leaves. Stir in tomatoes; just enough vinegar to bring up the flavors; and salt and pepper to taste.
Variations: - - Use black-eyed peas instead of lenits. (increase cooking time to 11 minutes under high pressure)
- - After stew is cooked, stir in some chopped kale, Swiss chard, or spinach. Simmer until the greens are tender.
- -Replace dried minced garlic with 1/4 to 1/3 cup coarsely chopped garlic. Cook the garlic over medium-high heat in the oil prior to adding the leeks. Cook the garlic until it begins to brown, then add the leeks. |
