Smokey Lentil Stew (Instant Pot & Stovetop Recipe)
Healthy and delicious Instant Pot lentil stew with sweet potatoes and mushrooms. This hearty stew is lightly spiced without being too hot, and has a lovely smokiness to it. Enjoy as it is or with a side of rice, potatoes. or pasta. This dish is vegetarian, vegan, and gluten-free.This recipe was made in the 6-quart Instant Pot Duo pressure cooker.
1teaspoondried thymedry rosemary or oregano can be used
½teaspoonpepper
1cupgreen lentilsdry, unsoaked (6-7 oz. / 180 g)
1candiced tomatoes(14 oz. / 400 g)
1tablespoonWorcestershire sauceor A1 sauce
1tablespoontomato paste
500mlvegetable stock2-2.5 cups
To serve: Greek or dairy-free yoghurt or sour creamcilantro and fried shallots
Instructions
Turn the Instant Pot and press the Saute function key. Once heated, add the olive oil, onions, celery and carrot and season with ½ teaspoon of salt. Cook for 3-4 minutes, stirring a few times until softened.
Add the rest of the ingredients and stir through. Press Cancel to stop the Saute function.
Pop the lid on and close, making sure the top valve is set to Sealing. Press Manual/Pressure Cook and set to 6 minutes on HIGH pressure. The Instant Pot will take about 10 minutes to build up the pressure.
Once done, allow about 10 minutes for natural pressure release and then use the quick release method (point the valve to Venting) to let off the remaining pressure.
Open and stir, taste for salt. Serve with Greek or dairy-free yoghurt or sour cream, fresh cilantro and fried shallots (if you like).
Video
Notes
Stovetop method: Repeat the Sauté process in a heavy pot or saucepan. Once you add the rest of the ingredients, bring everything to a boil, and turn the heat down to simmering (low-medium). Cook for about 20-30 minutes, covered with a lid until the lentils are nice and soft. Stir a few times during cooking.