4cupspeeleddiced potatoes – I I like Yukon Gold potatoes
3cupsgreen/brown lentils – rinsed and drained
1cupred lentils – rinsed and drained
8cupslow sodium vegetable broth – store bought or homemade – I use Engine2 brand from Whole Foods Market
2cans (14.5 oz eacdiced fire roasted tomatoes – I like Muir Glen Organic no salt added
4teaspoonsHerbs de Provence seasoning mix*
1tablespoonTable Tasty Salt Substitute or your favorite salt substitute
Freshly ground black pepper to taste
Reserve the following to add after the pressure comes down:
2cupsfrozen peas or corn or green beans
1-2teaspoonsmore Herbs de Provence
Set the Mealthy 8 QT Multi Pot pressure cooker to saute – when hot add the onions, carrots and celery and a couple tablespoons of the low sodium vegetable broth. Saute just until vegetables are no longer raw – 3-4 mintues – they are going to cook when under pressure so we are just giving them a little head start.
Add the potatoes, green lentils, red lentils, vegetable broth, water, fire roasted tomatoes, Herbs de Provence, Table Tasty, freshly ground black pepper and sweet paprika to the pot. Put the lid on and make sure the venting valve is turned to sealing. Set the time to 6 minutes high pressure.
Let the pressure come down naturally, then open the lid carefully tipping the lid away from you. Add the frozen peas, balsamic vinegar and a little additonal Herbs de Provence to boost the flavor. I always taste it and then decide how much to add. Put the lid back on and let the peas get good and hot.
The flavor of this stew is beyond ordinary – I use Herbs de Provence which is a lovely blend of thyme, marjoram, savory, rosemary, basil, sage and lavender. It’s available in most spice sections at the grocery store. I bought a big jar of it at Trader Joe’s last winter and at one time Costco had it too but I haven’t seen it lately at either store. If you can’t find it in your local grocery you can make a jar of your own by using 2 tablespoons of each spice listed and give them a stir to combine – Thyme, Marjoram, Savor, Rosemary, Basil, Sage and Lavender. You could sub an Italian Seasoning Mix for the Herbs de Provence and the flavor profile would be similar – not exact but similar and quite good.
If you don’t have the 8 QT cut the recipe in half and make it in the 6 QT.