Lentil Potato Stew
Hearty and thick, this winter lentil and potato soup is more of a satisfying stew. Perfect for meal prep, it stays fresh for days and provides a nutrient-dense, fiber-packed meal when served with crusty bread.
Instructions
- 1
Select the Sauté setting on the Instant Pot. Once heated, add olive oil (2 tbsp) and onion (1 sweet). Cook for 6 to 8 minutes until soft and browned.
- 2
Add carrots (3), garlic cloves (6 clove), kosher salt (1 tsp), and black pepper (0.5 tsp). Sauté for 2 to 3 minutes until carrots soften slightly.
- 3
Add vegetable broth (3 cup), green lentils (1.5 cup), and baby potatoes (1 lb). Tie leaves (2 bay), flat parsley (3 sprig), fresh rosemary (2 sprig), fresh oregano (2 sprig), and fresh thyme (2 sprig) together with twine (1 cotton) to create a bouquet garni and add to the pot. Stir in the remaining kosher salt (0.5 tsp).
- 4
Pour tomatoes (1 crushed) on top but do not stir. Select the Cancel setting to stop Sauté mode.
- 5
Secure the lid and set the valve to Sealing. Select Pressure Cook on high pressure for 12 minutes.
- 6
Once the timer finishes, allow a natural pressure release. Open the lid, remove the bundle of herbs, and stir in dijon mustard (0.5 tsp) and balsamic vinegar (2 tsp). Adjust seasoning if needed.
Nutrition Facts
Per portion