Instant Pot Green Lentils (Serves 4) adapted from Molly Patrick
- 2 cups chopped onion
- 2 cups chopped celery
- 1 cup chopped carrot
- 6 large garlic cloves
- 6 cups vegetable stock
- 2 cups green lentils, washed and drained
- 28 ounce can crushed tomatoes
- 1 tablespoon no-salt seasoning
- Ground black pepper to taste
- ½ cup fresh parsley, diced
Optional:
- 1 Jalapeno, seeded and diced
- ½ to 1 red pepper, diced
In an Instant Pot
Set Instant Pot to “Sauté” setting and add onion and garlic with 3 tablespoons of the vegetable stock (needed to prevent sticking.) Sauté for 2-3 minutes.
Add carrots and celery and cook for 2 more minutes, stirring frequently.
Press the cooker’s “Cancel” button to end the sauté, and add 6 cups vegetable stock and the lentils and tomatoes, the no-salt seasoning and pepper. (Also add Jalapeño and red pepper if using.)
Lock the cooker’s lid in place and adjust setting to “Pressure Cook” for 10 minutes.
Open lid carefully when the cooking is finished and the steam has come down and add parsley and black pepper.
Serve and enjoy.
On the stove top
In a fry pan, sauté onion and garlic with 3 tablespoons of the vegetable stock (needed to prevent sticking) for 2-3 minutes.
Add carrots and celery and cook for 2 more minutes, stirring frequently.
In a large pot, add 6 cups vegetable stock, the sautéed veggies and the lentils and tomatoes, the no-salt seasoning and pepper. (Also add Jalapeño and red pepper if using.)
Bring to a boil, turn down to simmer and cook for 45-60 minutes.
Serve and enjoy.