The Red Red Lentil Stew from Instant Pot, Oil-Free and Vegan

Published on March 25, 2015 by Jill McKeever

We have Donna from San Antonio to thank for this recipe. She said it was good and thought my family would like it. Of course, I converted the recipe to be cooked in the Instant Pot - WOOT WOOT - and made it OIL-FREE, Baby!


2 garlic cloves, minced makes 6 servings
1 medium onion, chopped
3 ounces tomato paste
1 cup dry red lentils, washed
4 to 5 medium carrots, chopped
1 large potato, peeled & chopped
1 tablespoon ground cumin
1 teaspoon smoked paprika
6 cups low-sodium vegetable broth

Water sauté the garlic and onions until tender. Add tomato paste, potato, carrots, all the spices and finally the broth. Lock on the lid. Set iPot to Manual mode, adjust cooking time to 15 minutes.

After pressure cooking is done, cancel the keep warm mode then wait 5 to 10 minutes for the pressure to go down. Carefully release remaining pressure with pressure regulator on top of lid. Remove lid.

Taste for salt. Feel free to allow others to salt their individual bowls.

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