Instant Pot Lentil Stew
This Instant Pot Lentil Stew has fantastic flavor and is hearty, delicious, and filling! Great to meal prep, make ahead, or batch cook for lunch - this meatless soup is vegan, vegetarian, and gluten free.
Equipment
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 large onion chopped
- 4 cloves garlic minced
- 3 carrots sliced
- 4 stalks celery chopped
- 1 sweet potato peeled and diced
- 1 14-ounce can Diced Tomatoes
- 3 bay leaves
- 1 tablespoons Herbes de Provence
- 1 tablespoon balsamic vinegar
- 10 cups Vegetable Stock
- 1 lb brown lentils dried
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Add the olive oil, onions, and garlic to the inner pot of the Instant Pot. Set to 'Sauté' Mode and sauté for 4 to 5 minutes until vegetables begin to turn translucent.
- Add the carrots, celery, bay leaves, sweet potato, Herbs de Provence, vegetable stock, diced tomatoes, balsamic vinegar, salt, pepper, and dried lentils to the pot.
- Seal Lid, and cook on 'Pressure Cook/Manual' (depending on your model) for 15 minutes. When finished cooking allow the Instant Pot to naturally release for 10 minutes. After 10 minutes, quick release the remainder of the pressure carefully.
- Discard the bay leaves. Stir, taste, and adjust seasoning as needed, adding more salt or pepper as desired.
- Serve hot, with an extra drizzle of olive oil before serving. Enjoy!
Video
Nutrition
Calories: 277kcalCarbohydrates: 45gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 329mgPotassium: 751mgFiber: 19gSugar: 4gVitamin A: 7884IUVitamin C: 6mgCalcium: 66mgIron: 5mg
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