Instant Pot Lentil Stew
Instant Pot Lentil Stew is a hearty stew that is full of flavor and fiber from the lentils and veggies. If you prefer it more soup-like, add another cup of vegetable broth. The stew is perfect served with a side of mashed potatoes or cauliflower.
Servings 6 servings
Calories 177kcal
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
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
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: For Gluten-free, check the label to ensure the soy sauce is gluten-free or use Tamari.
Variations:
- 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.
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 the manufacturer's instructions. This soup freezes well. It can be kept in a freezer-safe bag for 3 months. Defrost overnight and reheat as you would leftovers. If you are a meal planner, this is a great recipe to add to make ahead meals rotation.Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 29g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 1001mg | Potassium: 461mg | Fiber: 12g | Sugar: 5g | Vitamin A: 4522IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg
