Oh man do I love buying stuff. and my latest trend of being frugal means that when I do get something new its super big time celebration and what not. This time I treated myself to a Pressure Cooker and couldn’t be much happier. Since I am now mostly eating vegan food it all about shortening the time to cook stuff and with a pressure cooker you are looking at a two thirds reduction in cooking time.

My recipe tonight was a play on the recipe for curry lentils that came in the Pressure Cooker instruction booklet. I doubled the recipe and added a few extras:
1.5 yellow onions chopped to 1/2 inch pieces
4 cloves garlic minced
2 tablespoons olive oil
1 bundle of asparagus chopped to 1 inch pieces (3cups)
1 sweet potato chopped to 1/2 inch pieces
2 cups red lentils
6 cups water
1/4 cup white wine
1 teaspoon garlic powder
1 tablespoon ground cumin
1 tablespoon ground tumeric
1 tablespoon ground corriander
1/2 teaspoon cinnamon
1 bay leaf
1 tablespoon gaelic sea salt
1 tablespoon black pepper

saute onion and garlic in olive oil on medium heat in the cooker for 5 min. add asparagus and potato to brown for a few minutes. add lentils, water, wine, and spices. stir and cover and take to high heat. cook for 5 minutes once pressure is achieved. let it cool on its own. serve with wild rice, chips with homemade salsa, and new grist sorghum rice beer. delish!