Instant Pot Lentils
An easy vegan recipe that can be made in an Instant Pot or slow cooker. These Instant Pot Lentils are fast, easy, and delicious.
Servings: 10 Servings
Calories: 104kcal
Ingredients
- 1 Onion diced
- ½ Pound Carrots diced
- 3 Stalks Celery diced
- 2 Cups Dried Lentils
- 2 Cloves Garlic minced
- 5 Cups Vegetable Broth
- ⅛ Teaspoon Red Pepper Flakes
- 1 Teaspoon Salt
- 2 Teaspoons Ground Cumin
- ½ Teaspoon Thyme
- ½ Teaspoon Black Pepper
- 2 Cups Diced Tomatoes
- 2 Cups Crushed Tomatoes
- 3 Cups Kale coarsely chopped
Instructions
For the Pressure Cooker (Instant Pot):
- Place all ingredients EXCEPT the kale in the electric pressure cooker and stir to combine. (If you are worried about getting a burn warning, place the tomatoes on top after you stir the remaining ingredients together. Then, do not stir in the tomatoes.)
- Cover and seal the pot. Select “manual” or “pressure cook” for 15 minutes. Allow the pressure to release naturally for 10 minutes prior to a quick release of the remaining pressure.
- Stir in the kale and allow it to wilt for 1 to 2 minutes.
For the Slow Cooker:
- Place all ingredients EXCEPT the kale in the slow cooker and stir to combine.
- Cover and cook on low for 8 hours.
- Stir in the kale and allow it to wilt for 1 to 2 minutes.
Video
Nutrition
Calories: 104kcal | Carbohydrates: 25g | Protein: 9g | Fiber: 10g