Instant Pot Lentil Stew is rich, hearty and just loaded with protein from the legumes and veggies. This vegetarian soup is ready in about 30 minutes. Served on its own or as we love it over a big bowl of Instant Pot mashed potatoes for a meatless dinner that is beyond delish!
Instant Pot Lentil Stew
Lentil Stew is so hearty and a great legume to use in soups. Lentils are so easy to work with because they do not need to be soaked before using like many legumes.
This can be considered a Lentil Soup. If you prefer this not as thick, add an extra cup of broth for a delicious soup.
There is also a variety of lentil types. I generally use the french or red lentil for this soup. Also, this is a thick stew which can be served on its own or over over mashed potatoes or cauliflower.
Ingredients
- A red onion is our first choice. However, yellow onion or shallot can be used.
- A chopped carrot adds flavor to the soup.
- Pardina lentils are my go-to for this soup. They hold their shape while cooking.
- Vegetable broth is what we use. If you are not Vegan or Vegetarian, feel free to use chicken broth.
- Fire Roasted diced tomatoes adds richness to the soup.
- Soy sauce adds a great level of flavor to the other ingredients. If you are Gluten-free, use Tamari or a gluten-free soy sauce. Check your labels for a gluten-free soy sauce.
Why this works
Using the Instant Pot is a great way to blend flavors quickly. Pardina lentils respond very well to being cooked in the pressure cooker.
Another big plus is lentils do not need to be soaked before using in a recipes. A hearty vegetarian soup is ready in 30 minutes.
This lentil stew or soup is very versatile and you can change up the veggies and add additional protein such as crumbled beef, chicken, or tofu.
Step by Step Instructions
- Sauté the onions for about 2 minutes, they will soften.
- Mix in carrots celery, sauté, stirring occasionally another 2 minutes. Veggies will soften. Add in the garlic, let flavors blend and stir another 30 seconds.
- Add in the broth and be sure to bring up any brown bits at the bottom of pot. Stir in the lentils, diced fire roasted tomatoes, soy sauce, and spices.
- Cook on high pressure for 20 minutes. Let the pot do a natural release. Once the valve is down, open lid and remove and discard the bay leaf.
Variations
As I said, we love this as a thick stew served with mashed taters or rice. It can easily be made a little soupier and kept as a Vegan soup with the addition of some extra veggie broth for a thinner soup.
For my omnivore friends, feel free to add either crumbled sausage, ground beef, or diced chicken at the beginning of the recipe. Before adding the onion and you will need another Tablespoon of olive oil for the sautéing.
Any of your favorite dry lentil will work for this recipe. I haven't used canned lentils as they will be very mushy if used in this recipe.
This is a great empty the fridge recipe. Feel free to add zucchini, peppers, or potatoes can be great additions to the soup.
As for the herbs, other choices can be Rosemary, basil, and Italian seasoning. For a little heat cumin or paprika can be added.
Serving Suggestions
The soup is fabulous served on its own with some warm Air Fryer Biscuits or Hawaiian Sweet Rolls, perfect to soak up all the juices.
A simple and delicious Arugula Salad or a Cesar Salad with Poblano Dressing is perfect along with this stew.
Love lentils, try our Lentil Salad, it is so good!
Storage
Leftovers can be stored in the fridge in a covered container for up to 3 days. Reheat either on the stovetop over low heat or microwave the stew following manufacturers instructions.
This soup freezes really well. It can be kept in a freezer safe bag up to 3 months. Defrost overnight and reheat as you would leftovers.
If you are a meal planner, this is a great recipe to add into make ahead meals.
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📖 Recipe
Instant Pot Lentil Stew
Equipment Needed:
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Ingredients
- 1 Tablespoon olive oil
- 1 medium red onion, peeled and chopped Note 1
- 3 cloves garlic, peeled and minced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup lentils
- 2 cups vegetable broth Note 2
- 14 ounce can fire roasted diced tomatoes, with juices
- 1 Tablespoon soy sauce Note 3
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- fresh thyme optional garnish
Instructions
Instant Pot Instructions
- Set the Instant Pot to the Sauté mode for 6 minutes. Once the pot is warm, add the olive oil. Stir in the diced onions and sauté to release the flavors, about 2 minutes, the onions will be slightly transparent.
- Add in the carrots and celery, sauté another 2 minutes, the veggies will begin to get soft.
- Mix in the minced garlic and stir another 30 seconds to release the flavor of the garlic.
- To the Instant Pot, add the vegetable broth and scrape up any brown bits at the bottom of the pot.
- Add in the lentils, fire-roasted tomatoes, soy sauce, bay leaf, salt, thyme, oregano, and black pepper. Press cancel on the Instant Pot.
- Close the lid and valve. Set the Instant Pot on high pressure for 20 minutes. Allow a natural release, once valve ball drops, open the valve and lid. Remove and discard the bay leaf.
- Taste for seasoning, if needed, adjust any seasoning.
- This is a very hearty stew and it s wonderful over mashed potatoes or cauliflower. Of course, it can be served on its own too.
- Fresh thyme can be sprinkled over the lentils.
Stovetop Instructions
- In a stockpot, over medium heat, add the olive oil. Stir in the e diced onions and sauté to release the flavors, about 2 minutes, the onions will be slightly transparent.
- Add in the carrots and celery, sauté another 2 minutes, the veggies will begin to get soft.
- Mix in the minced garlic and stir another 30 seconds to release the flavor of the garlic.
- Add in the vegetable stock. Use a wooden spoon to get up any brown bits at the bottom of the pot.
- Add in the lentils, fire-roasted tomatoes, soy sauce, bay leaf, salt, thyme, oregano, and black pepper.
- Increase the heat to high, bring the soup to a boil. Once it boils, reduce the heat to low, cover the pot with a lid and simmer about 40-45 minutes, stirring occasionally. The lentils will be soft and the the soup is ready.
- Taste soup, adjust any seasonings, if needed.
Notes
- If you are not Vegan, this is just delicious served over mashed potatoes on the side or with rice, something that can soak up all those delicious juices.