Pressure Cooker Mexican Lentil Stew [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 28-ounce cans crushed tomatoes, no salt added

1 16-ounce can red lentils

1 medium red or yellow onion, diced

3 medium zucchini, diced

8 ounces mushrooms, roughly chopped

2 Anaheim peppers, diced

2 ribs of celery, chopped

1 medium carrot, sliced

2 cloves garlic, minced

¼ cup nutritional yeast

1 tablespoon chili powder

½ tablespoon cumin

½ teaspoon smoked paprika

¼ cup fresh cilantro

Salt plus pepper, to taste

¾ cup frozen corn (optional)

2 white potatoes diced (optional)

Fresh cilantro (garnish)

Avocados (garnish)

Lemon or lime juice (garnish)

Directions at onegreenplanet.org

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