Pressure Cooker Lentil Stew
- 2 tablespoons extra-virgin olive oil
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 cups vegetable broth
- 1 cup lentils, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 large pinch salt
- 4 ounces spinach
- salt and freshly ground black pepper to taste
For best results, we recommend using:
- Heat olive oil in a pressure cooker on Sauté. Cook and stir onion and garlic in hot oil until browned, 10 to 13 minutes; add carrots and celery and cook until just softened, 2 to 3 minutes more. Pour vegetable broth into cooker; add lentils, thyme, bay leaf, and salt.
- Press Cancel on pressure cooker. Seal lid on pressure cooker and cook on High Pressure for 20 minutes. Relieve pressure naturally and remove lid. Stir spinach into the lentils and let sit until the spinach wilts, 2 to 4 minutes; season with salt and pepper to serve.
Did you run out of broth? No problem - substitute the same amount of broth with water and simply increase the amount of vegetables! Try a few potatoes cut into large pieces. Also, you can replace the spinach with kale, if you prefer.
What others are saying
Erin Hudson says:
This dish is a good introduction to vegan stews but I prefer meatless stews with a wide variety of vegetables. I added in some rough chopped sweet potatoes, stewed tomatoes, corn and lima beans. I also added a cajun spice blend to add more flavor.
Blakely James says:
This dish was lacking in flavor. The onion and garlic were nice, but it needed something else. I added some white pepper and paprika, which helped. I also stirred in more spinach, about 1 cup packed.
Jessica Scott says:
I've cooked with lentils a handful of times. They're so incredibly versatile. This lentil stew was surprisingly filling. The carrots and potatoes were the perfect addition, and really gave this vegan recipe an authentic stew-like feel. I think I found my new winter recipe!
Sam Dalton says:
This is a great recipe for meatless Mondays. It's hearty and filling, so you don't really miss the fact that there is no meat. The lentils, which I've only ever cooked with twice before, turned out really good. This recipe makes me want to expand my horizons more and try different vegan and vegetarian stews.
Jenny Cronin says:
I tried this recipe with half water and half low sodium broth to cut down on the sodium. Due to health issues, we try to keep sodium low in our family. This soup was still packed with flavor! I didn't follow the suggestion for potatoes, but did add kale to the spinach and it made for a nice healthy night time meal! 55 mins is speedy for a fresh, vegan soup.