Lentil Stew

Ingredients

2 tablespoons canola oil

2 large onions, thinly sliced, divided

8 plum tomatoes, chopped

2 tablespoons minced fresh gingerroot

3 garlic cloves, minced

2 teaspoons ground coriander

1-1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

3 cups vegetable broth

2 cups dried lentils, rinsed

2 cups water

1 can (4 ounces) chopped green chiles

3/4 cup heavy whipping cream

2 tablespoons butter

1 teaspoon cumin seeds

6 cups hot cooked basmati or jasmine rice

Optional: Sliced green onions or minced fresh cilantro

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally. Press cancel. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
Serve with rice. If desired, sprinkle with green onions or cilantro.