1 1/2poundslarge gold or red potatoescut into large cubes
8ouncesmushroomshalved or quartered
2large carrotsthickly sliced
2vegetable bouillon cubes or 2 tsp. Better Than Bouillonoptional (use only if water is used instead of broth)
1tablespoonlow sodium soy saucecoconut aminos, or tamari
2teaspoonsdried thyme leaves
freshly ground pepperto taste
Pick over the lentils and rinse well. Put them into the pressure cooker along with the water or broth.
Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients to the cooker and stir. Seal the cooker and bring to high pressure. Cook at high pressure for 10 minutes for electric pressure cooker or 8 minutes stovetop. Turn off heat and allow to sit for 15 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply simmer this covered on the stove until the lentils are tender, about an hour; add water as necessary.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Remove the bay leaves, and check the seasonings, adding more poultry seasoning and salt, if desired. Garnish with chopped fresh parsley, if you like.
Nutritional Information includes two teaspoons Better Than Bouillon, which contributes 170mg sodium per serving.Each serving is 2 Weight Watchers Freestyle smart points.