Lentil-Spinach Stew (PC)

Note: Cooker will accommodate recipe x1.5

Ingredients

1 bag dry lentils
1 onion, chopped (1 cup)
4 medium carrots, chopped (2 cups)
4 cloves garlic, minced
3 tablespoons olive oil
6 cups chicken or vegetable stock
2 7-1/2 ounce cans tomatoes, cut up
3 tablespoons Worchestershire sauce
2-3 teaspoons dried thyme, crushed
2-3 teaspoons pepper
3 bay leaves
4 tablespoons cumin
2 10-ounce package frozen chopped spinach
3 tablespoons balsamic or red wine vinegar

Preparation

Step 1

Rinse lentils; set aside.

Place the oil in the inner pot of pressure cooker and set to brown mode. Add the onions, carrots, and garlic; cook for 10 minutes.

Add the rest of the ingredients.

Place the lid on the cooker. Lock lid and close the rapid release button.

Set the machine to cook mode and adjust the pressure to 80. Cook for 15 minutes.

After 15 minutes, the timer will reach 0 and the cooker will automatically switch to warm mode. Move the pressure valve from the closed position to rapid release. When the steam is completely released, remove the lid. Discard bay leaves.

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