Pepper-Flecked Potato-Lentil Medley
Submitted by: Carolin
non-stick spray
1 red bell pepper, diced
2 large cloves garlic, peeled and finely chopped
1 1/2 tsp oregano
generous pinch dried red pepper flakes
1 1/2 cups dried brown lentils, rinsed and picked
2 3/4 to 3 cups water - use larger amount for jiggle top cooker
12 small (about 1 1/4 lbs) new red potatoes, well scrubbed (I used 4 larger new
white potatoes cut into chunks)
2 large carrots, thickly sliced on the diagonal
1 to 2 tbsp Dijon mustard (plus I stirred in more at the table)
1/2 tsp salt, or to taste
freshly ground black pepper
3/4 lb quick cooking greens such as spinach, chard, beet greens or watercress,
finely chopped (I used red chard)
Pressure cooker:
1. Using non-stick spray or a small amount of water, sauté red pepper and
garlic for 1 minute stirring frequently. Stir in oregano, crushed red pepper,
and lentils. Add the water, potatoes, and carrots.
2. Lock the lid in place and over high heat, bring to pressure. Lower the
heat just enough to maintain high pressure and cook for 9 minutes. Reduce
pressure with quick release method. Remove the lid, tilting it away from you to
allow any steam to escape.
3. Stir in the mustard, salt, pepper, and greens and simmer until greens are
cooked, about 3 minutes.
Stovetop method:
In heavy 3 quart saucepan, follow step 1 using 3 cups of water. Bring to
boil, then reduce heat and simmer, covered, until potatoes and lentils are
cooked, about 35 - 40 minutes. Follow step 3.
Adapted from a recipe by Lorna Sass in The Complete Vegetarian Kitchen
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