Lentil Stew

Super tomato-y. Guess I’m on a tomato kick these days…

I sprinkled mine w/ a grated Parmesan & Romano cheese blend (obviously out for some eating plans). Hubby is definitely a fan, tho he skipped out on the cheese.

Rich and savory! Definitely a keeper.

I couldn’t find the French green lentils I wanted but the green lentils I found worked well and the stew is peppery enough.

_______________

To store in fridge:
Place in an airtight container in refrigerator for up to 5 days.

To store in freezer:
Place in a freezer-safe airtight container in freezer for up to 3 months. Allow to thaw overnight in fridge before reheating.

To reheat after storing:
… On stovetop: Heat a saucepan or stockpot (depending upon quantity of stew being reheated) on stovetop over medium-low heat. Add stored stew and, until hot, stirring often.
…In microwave: Add individual serving to a microwave-safe bowl, cover loosely with a paper towel, then microwave on high for about 2 mins.

TO MAKE ON STOVETOP:
Prepare in a large stock pot over medium heat on stovetop through Step 7 then bring to a boil. Reduce heat to a simmer, cover, and cook until the lentils are tender, stirring once or twice throughout.

_______________

Lentil Stew Recipe

Ingredients

• 2 Tbsp extra virgin olive oil (EVOO)
• 1 medium yellow onion, diced
• 4 medium carrots (washed and scrubbed but not peeled), diced
• 3 celery stalks, diced
• 1 tsp kosher salt
• 3/4 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 1/2 cups green lentils, rinsed and sorted
• 4 tsp minced garlic
• 1 (14.55 oz) can petite diced tomatoes (NO DRAINING!)
• 1 (15 oz) can crushed tomatoes (NO DRAINING!)
• 4 cups low-sodium vegetable broth
• 4 fresh thyme sprigs | can sub 3/4 tsp dried thyme (that will go in with other seasonings then stay in stew – not removed like sprigs 😀)

Directions

1. Set Instant Pot (IP) to SAUTÉ – NORMAL.
2. Add 2 Tbsp EVOO to IP’s inner pot and heat for 30 secs.
3. Add diced 1 medium yellow onion and sauté, until onions are very soft and beginning to brown and break down (about 8 mins).
4. Add diced 4 carrots, diced 3 celery stalks, 1 tsp kosher salt, 3/4 tsp smoked paprika, and 1/2 tsp ground black pepper then sauté, until carrots and celery are beginning to soften (about 5 mins). If you’re using 3/4 tsp dried thyme instead of 4 thyme sprigs, add it in here, too.
5. Add 1 1/2 cups green lentils and 4 tsp minced garlic, stirring to coat, then allow to cook for about 30 secs.
6. Add 1 (15 oz) can diced tomatoes, 1 (15 oz) can crushed tomatoes, and 4 cups low-sodium vegetable broth.
7. Carefully place 4 fresh thyme sprigs in center of stew, then select CANCEL. You want to be able to find (and remove) them easily after the cooking cycle.
8. SEAL IP lid and select PRESSURE COOK (or MANUAL) for 15 mins.
9. When the cooking cycle completes, allow a natural release for 22 mins. Then do a quick release if the pressure pin hasn’t yet dropped.
10. Remove lid (slowly and away from you) and remove thyme stems, leaving the leaves in the stew, then stir well.

NUTRITION FACTS
Servings	5
Amount Per Serving	2 cups
Calories	352
		%Daily Value*
Total Fat	10.8g	14%
Saturated Fat	1.5g	8%
Cholesterol	0mg	0%
Sodium	728mg	32%
Total Carbohydrate	53.2g	19%
Dietary Fiber	19g	68%
Total Sugars	7.6g
Added Sugars	0g
Protein	15.6g
Vitamin D	0mcg	0%
Calcium	98mg	8%
Iron	6mg	33%
Potassium	1240mg	26%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowFat #OvoVege #Vegan #InstantPot