Chicken With Lentils And Spinach _ Pressure Cooker Recipes

CHICKEN WITH LENTILS AND SPINACH _ PRESSURE COOKER

CHICKEN WITH LENTILS AND SPINACH _ PRESSURE COOKER image

Categories Chicken

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 T olive oil
1 large onion, coarsely chopped
1 T whole cumin seeds
1 1/2 C dried lentils, picked over and rinsed
2 1/2 lbs chicken parts, skinned
3 1/2 C water
1/4 t ground allspice
1/2 ground cinnamon
2/3 C
raisins
2 large carrots, peeled left whole
One 10 oz. pkg frozen leaf spinach, defrosted
2t fresh ginger, finely minced
1t salt, or to taste

Steps:

1. Saute the onion in hot oil until lightly browned. 2. Stir in cumin seeds ant saute 10 seconds. 3. Add lentils, chicken, carrots, water, allspice, cinnamon, and raisins. Stir and de-glaze pot. 4. Set carrots on top. 5. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 9 minutes. 6. Use quick-release method. 7. Dice carrots. Stir in spinach and ginger, and salt to taste. 8.Simmer 2 minutes or until spinach is cooked.

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

LENTILS AND SPINACH

Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

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