You probably don't think of a lentil dish as being a comfort food, but that's only because you haven't tried this comforting, hearty, creamy dish. And did I say delicious too? Yes, it is delicious.
The dish is inspired by a recipe I read in Naked Food Magazine's Master Plants Cookbook. There are several recipes in that book that are excellent just as they are, but I chose their Plato's Lentil Risotto as one I wanted to add to, make in a pressure cooker instead of on the stove and just generally enhance. So, you will find a number of new ingredients and different ways of cooking the dish here.
1 cup red lentils (uncooked)
6 medium yellow potatoes, sliced (include skin for extra nutrition)
2 medium carrots
12 oz. sliced mushrooms (any variety you choose)
1 onion, cut into half moons
1 whole garlic, diced
2 whole Bay leaves
1 whole sage leaf, cut into strips
1/4 tsp dried oregano
1 bunch of cilantro, cut up
8 cups low-salt vegetable broth (check ingredients to ensure no oil)
2 cups cooked millet
2 cups cashews with
2 cups water blended in Vitamix or high-powered blender
1 bunch of kale, stripped from the stems and cut up
Cook the millet by placing 1 cup of uncooked millet in the pressure cooker with 1-3/4 cup of water. Cook on high for 10 minutes. Let pressure come down naturally.
After removing millet from the pressure cooker if using the same pressure cooker for the remainder of the recipe, add the lentils, potatoes, carrots, mushrooms, onion, garlic, herbs and spices and the vegetable broth to the empty pressure cooker and cook on high for 6 minutes.
Open the pressure cooker, remove most of the potatoes and mash them. Return the mashed potatoes to the pressure cooker and stir the mixture. Then add the millet and stir again.
Pour in the cashew and water mixture and stir well to get everything mixed in a homogenous manner.
Then add kale and stir it into the mixture.
Cook under pressure for an additional 1 minute and allow pressure to come down naturally. Stir and enjoy!