Lentil Veggie Stew

I have been obsessed with Trader Joe’s lentil soup as of late. I still had lentils in my pantry from a previous recipe, so I decided it was time to make my own. I found a great base recipe (https://www.wellplated.com/instant-pot-lentil-soup/) and decided to modify it and add a few extra things I also had on hand.

I LOVE making things in my InstantPot. It’s so easy and fast, especially when using the pressure cooker. This turned out SO good and really healthy, too. It has 255 calories, 2.2g fat, 30.3 net carbs (19.7g fiber), and 17.5g protein per serving if you divide by 7. I am still shocked at the low calorie count for how filling this was!

Here is what you’ll need:

• 2 tea EVOO

• 1 cup diced yellow onion

• 3 celery stalks, diced

• 3 medium carrots, diced

• 4-5 sprigs fresh thyme

• Salt and pepper per preference

• 3/4 tea smoked paprika

• 1.5 cups dry lentils (I used green)

• 3-4 cloves minced garlic

• 1 can each (15oz) fire roasted and crushed tomatoes

• 4 cups vegetable broth

• 1 can (15oz) garbanzo beans

• 1 can (15oz) red kidney beans

• 1 can (15oz) sweet peas

• 1.5 cups additional broth of your choice

• 2 tbsp fresh parsley

1. Turn on InstantPot to sauté, put in EVOO, then add onions and cook for a few minutes until transparent.

2. Add carrots, celery, salt, pepper, thyme, and smoked paprika, Stir and cook for 5-7 minutes.

3. Add lentils and garlic, stir, cook for 30-60 seconds.

4. Add both cans of tomatoes and veggie broth, stir, then cook in pressure cooker setting for 15 minutes. Let pressure release on its own for 15 minutes, then manually release the rest of the way.

5. Open InstantPot and add garbanzo beans, red kidney beans, sweet peas, and parsley along with additional broth as per your preference of thickness and stir.

6. Cook on slow cook setting for 15 minutes.

7. Stir and remove thyme stems.

8. Serve with freshly grated parmesan or your cheese of choice.

Please let me know if you try this and what you think of it!

Happy Trails,

Stacey and Jade