Instant Pot Lentil Stew is the perfect quick and easy vegetarian meal. A one-pot, savory stew made with simple pantry ingredients and ready in 30 minutes.
This hearty vegetarian lentil stew is packed with flavor and nourishment. Tender lentils simmer with carrots, onions, and aromatic herbs like oregano and thyme in a rich vegetable broth. A splash of soy sauce adds depth, making this a cozy, satisfying meal perfect for any night of the week.
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Why you'll love this recipe
- Lentil Stew is so hearty and a great legume to use in stews and soups.
- Lentils are easy to work with because they do not need to be soaked before using like many legumes.
- The Instant Pot is a great way to blend flavors quickly. Pardina lentils respond very well to being cooked in a pressure cooker.
- Lentils do not need to be soaked before using in recipes. This hearty vegetarian soup is ready in 30 minutes.
A great soup or stew and salad is one of my favorites meals. My red lentil salad is so light and refreshing. Mushroom Barley Soup, Detox Chicken Zoodle soup, and Broccoli Cauliflower Salad are great recipes to try.
Plus they are all great make ahead meals.
Ingredient List
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- Red onion is our first choice. Yellow onion or shallot can be used.
- Carrot adds flavor to the stew.
- Pardina lentils are my go-to for this stew. 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 stew.
- 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
- Seasonings: dried thyme, dried oregano, bay leaf, salt, black pepper
Equipment
- 6 quart Instant Pot
- Soup Bowls
- Soup Ladle
- Measuring Spoons and Cups
- Liquid Measuring Cup
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Sauté onions until soft.
- Mix in and saute carrots celery, sauté, stirring occasionally to soften. Add in the lentils and garlic to blend.
- Stir in fire-roasted tomatoes, soy sauce, and spices.
- Add in the broth. be sure to bring up any brown bits at the bottom of pot.
- 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.
Eileen's Tips for Success
- Lentils are easy to work with because they do not need to be soaked before using like many legumes.
- This can be considered a Lentil Soup, just add an extra cup of broth for a delicious soup.
- When adding the broth, be sure to bring up any brown bits at the bottom of pot.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Pardina Lentils: I like them for this stew because they hold up well in cooking. Brown, green, and red lentils will work well in this recipe.
- Protein: Add crumbled tofu, sausage, or ground beef to brown along with the onions.
- Vegetables: Add zucchini, peppers, or potatoes can be great additions to the soup.
- Herbs: Additional herbs to add can be rosemary, basil, or Italian seasoning.
- Spice: For a little heat add ½ teaspoon of cumin or paprika.
Make ahead, storage, and freezer tips
Storage - Leftovers can be stored in the fridge in a covered container for up to 3 days. Reheat on the stovetop over low heat or microwave the stew following manufacturer's instructions.
Freezer: This stew freezes really well. It can be kept in a freezer-safe bag for 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
Serving Suggestions
This stew can be served as is or served over mashed potatoes or cauliflower.
Similar recipes
Check out all our soup and stew recipes.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Instant Pot Lentil Stew
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Equipment Needed:
Ingredients
- 1 Tablespoon olive oil
- 1 medium chopped red onion
- 2 large chopped carrots peeled
- 2 stalks chopped celery
- 1 cup dry pardina lentils
- 3 cloves minced garlic
- 2 cups vegetable broth
- 1(14) ounce fire roasted diced tomatoes with juices can
- 1 Tablespoon soy sauce Note 1
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 sprig fresh thyme optional garnish
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Instructions
Instant Pot Instructions
- Set the Instant Pot to the Sauté mode for 6 minutes. Once the pot is warm, add 1 Tablespoon olive oil. Stir in 1 medium chopped red onion and sauté to release the flavors, about 2 minutes, the onions will be slightly transparent.
- Add in 2 large chopped carrots and 2 stalks chopped celery, sauté another 2 minutes, the veggies will begin to get soft.
- Mix in 1 cup dry pardina lentils and 3 cloves minced garlic, stir for 30 seconds to release the flavors in the garlic.
- To the Instant Pot, add 2 cups vegetable broth , scrape up any brown bits at the bottom of the pot.
- Add in the lentils, 1(14) ounce fire roasted diced tomatoes with juices, 1 Tablespoon soy sauce,1 bay leaf,1 teaspoon salt, ½ teaspoon ground thyme½ teaspoon dried oregano, and ½ teaspoon 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.
- 1 sprig fresh thyme can be sprinkled over the lentils.
Stovetop Instructions
- In a stockpot, over medium heat, add 1 Tablespoon olive oil. Stir in 1 medium chopped red onionand sauté to release the flavors, about 2 minutes, the onions will be slightly transparent.
- Add in 2 large chopped carrots and 2 stalks chopped celery, sauté another 2 minutes, the veggies will begin to soften
- Mix in 3 cloves minced garlic stir about 30 seconds to release the bloom the garlic flavor.
- Add 2 cups vegetable broth vegetable stock. Use a wooden spoon to get up any brown bits at the bottom of the pot.
- To the stock pot, 1 cup dry pardina lentils, 1(14) ounce fire roasted diced tomatoes with juices,1 Tablespoon soy sauce,1 bay leaf, ½ teaspoon ground thyme,½ teaspoon dried oregano,1 teaspoon salt, and ½ teaspoon black pepper .
- Increase the heat to medium-high, bring the soup to a gentle boil. Once it boils, reduce the heat to low, cover the pot with a lid, and simmer for 40 to 45 minutes, stirring occasionally. The lentils will be soft and the stew will be ready.
- Taste the lentil stew, if needed, adjust seasonings. Optional garnish, top with 1 sprig fresh thyme.
NOTES
- Pardina Lentils: I like them for this soup because they hold up well in cooking. Brown, green, and red lentils will work well in this recipe.
- Protein: Add crumbled tofu, sausage, or ground beef to brown along with the onions.
- Vegetables: Add zucchini, peppers, or potatoes can be great additions to the soup.
- Herbs: Additional herbs to add can be rosemary, basil, or Italian seasoning.
- Spice: For a little heat add ½ teaspoon of cumin or paprika.
