Terris' Spicy Vegan Lentil Casserole

Lentils with Indian flavors

Most of the liquid will be absorbed by the lentils so this dish will be more of a cassole than a soup. This recipe yields 10-12 large bowls. Great for leftovers and lunch-at-work!

Credits:

I started with this recipe.

Estimates:

Prep time: 30 mins, depending on whether you have help chopping

Cook time: 30 mins

Ingredients

• 1 bay leaf
• 1 Tbsp salt
• 2 tsp cumin
• 2 tsp curry powder
• 2 tsp roasted paprika
• 1/2 tsp garam masala
• 1/2 tsp roasted chipotle powder 
• 4 yellow potatoes
• 6 oz crimini mushrooms, sliced
• 1 cup dry lentils
• 1 fresh jalapeño finely chopped
• 1 large yellow onion
• 1 pound cherry tomatoes - or add two more tomatoes
• 1 large whole tomato
• 3 carrots, chopped
• 1 lb cauliflower, chopped
• 1 lb broccoli florets, chopped
• 6 oz tomato paste
• 2 Tbsp olive oil
• 1 lemon, juiced (about 2 tablespoons)
• 3 cups vegetable broth
• 1 cup water

Instructions

1. Sautee the oil, garlic, and onions for 5 minutes in medium-low heat in pressure cooker (no pressure yet!)
2. While that's happening, use a food processor to puree the tomatoes, jalapeño, and tomato paste
3. Add all the things except broccoli to the pressure cooker
4. Pressure cook under medium-high heat for 30 minutes. Dry lentils are tough!
5. Turn off the heat and release the pressure
6. Add broccoli
7. Wait 5 more minutes with the lid on