Pressure-Cooker Lentil Stew

• 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

1. 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.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture.
3. Serve with rice. If desired, sprinkle with green onions or cilantro.

canola oil, onions, tomatoes, fresh gingerroot, garlic, ground coriander, ground cumin, cayenne pepper, vegetable broth, dried lentils, water, green chiles, heavy whipping cream, butter, cumin seeds, hot cooked basmati, green onions

Taken from www.tasteofhome.com/recipes/pressure-cooker-lentil-stew/ (may not work)