Nutrition Facts
Lentil Stew, an Instant Pot Recipe
Amount per Serving
Calories
418
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
372
mg
16
%
Potassium
1324
mg
38
%
Carbohydrates
66
g
22
%
Fiber
28
g
117
%
Sugar
12
g
13
%
Protein
23
g
46
%
Vitamin A
16314
IU
326
%
Vitamin C
31
mg
38
%
Calcium
119
mg
12
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Lentil Stew, an Instant Pot Recipe
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion finely diced
- 3 cups carrots (about 4 medium) diced
- 2 1/2 cups zucchini (about 2 medium) diced
- 1 tablespoon fresh thyme minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups green lentils rinsed
- 2 tablespoons garlic minced
- 1 14.5 ounce can low-sodium diced tomatoes fire roasted
- 1 quart low-sodium vegetable broth
Instructions
- Drizzle the oil into the Instant Pot and set to SAUTE. When oil is hot, add the onions and stir. Continue to cook the onions, stirring often, until the onions are very soft and beginning to brown, about 8 minutes.
- Add the carrots, zucchini, salt, cumin, garlic and pepper. Sauté until the carrots and zucchini are barely soft, about 2 minutes.
- Add the lentils, diced tomatoes and broth and stir.
- Cover and seal the cooker and set to cook on HIGH pressure for 15 minutes. Make sure the steam release valve is in the closed position. After 15 minutes, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
