This is soooo good on a cold winter evening or a cool summer night or any night; it’s that good. I’ve slowly gotten over my phobia of pressure cookers (don’t they sound like they might blow up in your face?) and made a pact with myself to at least try my brand new pressure cooker, seeing as it sat in my cupboard for over a year. A real phobia, I know. This recipe holds a dear place in my heart because it was the first thing I made in my pressure cooker. Even though I had a slight problem properly shutting the lid and this added ten minutes of cooking time to the stew, the prep was so easy and the cooking even easier that I instantly fell in love with the pressure cooker. It cooked the lentils evenly, perfectly; and it did it in a fraction of the time of a regular pot. So began my love affair with the pressure cooker. It is the ultimate one-pot cooker.
I cook quite a bit of New Orleans-inspired, Cajun food. There’s something magical about the city and its culture, especially its food culture. All it takes is a heavy dose of Cajun spice and then the smells take over and the magic begins. Soon I’m no longer lamenting the fact I’m in a kitchen in a winter land far, far away from the source of my heaven foodie vacation. And that takes real magic.
This stew is a great quick and easy meal, it’s budget-friendly, and it’s freezer-friendly.
Note: You can cook the lentils in a pot if you don’t have a pressure cooker or if you have a pressure cooker phobia (I don’t judge. I feel you). Bring the lentils to a boil, cover, reduce heat to medium-low, and cook until they are crisp-tender, about 30-45 minutes.