Braised Zucchini in Green Lentil Stew

Ingredients:

  • Soup

  • 1 tsp. garlic powder

  • ½ Tbsp. dried parsley, crumbled

  • 2 cups Homemade Fried Vegetable Broth, Unsalted

  • 1 cup dried green lentils, picked over, rinsed, drained

  • 1 cup water

  • ¾ cup shallot, minced

  • ¼ cup celery, minced

  • 2 cups starchy potatoes, peeled, cubed

  • 1 tsp. kosher salt, add more if needed

  • ½ Tbsp. coconut oil

  • 2 cups zucchini, cubed

  • 1 tsp. cumin powder  

  • Garnishes

  • ¼ cup fresh cilantro, minced

  • 1 large piece lemon, sliced into 6 equal wedges

    Directions:

  1. Except for cilantro, lemon wedges and zucchini, pour remaining stew ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and HIGH. Set the timer to 6 hours. Secure lid.

  3. After the cooking cycle, stir in zucchini.

  4. Press: SAUTÉ and HIGH. Cook until zucchini is fork-tender, about 5 minutes. Taste. Adjust seasoning if needed.

  5. Pour soup into bowls. Garnish with cilantro. Serve with a wedge of lemon. Squeeze lemon juice over stew just before eating.

 

Matthew Revich