Submitted by: Carolin
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)
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.
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 Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet