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A blue pot with mashed potatoes and lentil stew
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5 from 2 votes

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.
Course Main Course
Cuisine Middle Eastern
Keyword instant pot lentil recipe, instant pot lentil soup, Vegetarian lentil stew
Prep Time 10 minutes
Cook Time 26 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 177kcal
Author Eileen Kelly

Equipment

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 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 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

Note 1: Yellow onions or shallots can be used. 
Note 2: If you are not looking to have a Vegetarian meal, chicken stock can be used. 
Note 3: For Gluten-free, check the label to ensure the soy sauce is gluten-free or use Tamari. 
  • 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.
Variations
This as a thick stew that is great served with mashed potatoes 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.

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.
 

 

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