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Lentil Stew in bowl.

Pressure Cooker Lentil Stew

Easy to make and chock-full of hearty, frugal ingredients.

Course Soup
Cuisine Mediterranean
Keyword lentil, pressure cooker, soup, stew
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
Calories 219 kcal
Author Taylor Harrison

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 1 celery stalk sliced
  • 1 tsp granulated garlic or 2 tsp fresh
  • 1½ tsp cumin ground
  • ½ tsp thyme dried
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup dried green lentils rinsed
  • 2 medium yellow potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 can whole peeled tomatoes pureed (about 1 and 2/3 cups)

Instructions

  1. Pour 1/4 cup of olive oil to the pot of your pressure cooker. Let it heat up about 5 minutes.

  2. Add 1 chopped yellow onion, 2 peeled and chopped carrots, and 1 sliced celery stalk. Cook until soft.

  3. Add 1 teaspoon of granulated garlic (or 2 teaspoons of fresh minced garlic), 1 and 1/2 teaspoons of ground cumin, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir.

  4. Add 1 cup of rinsed green lentils, and 3 medium peeled and diced yellow potatoes. Stir. Add 4 cups of vegetable broth, and 1 can of Whole Peeled Tomatoes(pureed). Stir.

  5. Place the pressure cooker lid on top, making sure valve is set to seal. Pressure cook on HI for 15 minutes, then let it naturally release (which should take about 30 minutes).Carefully remove lid. Stir, and add any more salt and pepper to taste. Serve immediately.

Recipe Notes

Can be stored in the fridge for up to 5 days, or in the freezer up to 3 months.