Instant Pot Lentil Stew Recipe

Instant Pot Lentil Stew

  By lentilsorg    

January 22, 2018

.0 0

This is a cozy stew, brimming with lentils, sausage, potatoes, and greens. Hearty and healthy, it is sure to keep you warm during the winter months.

  • Prep: 5 Minutes
  • Cook: 25 Minutes

  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 8
Full-screen

Directions

  1. Press “sauté” button on Instant Pot and add 1 Tbsp (15 mL) canola oil. Once hot, add sausage and cook until browned, 3-5 minutes. Remove from the pot with a slotted spoon and place in a bowl. Cover to keep warm.
  2. Add remaining 1 Tbsp (15 mL) canola oil to the pot and stir in the onions. Sauté until softened, about 3 minutes. Stir in garlic, thyme, and paprika. Stir until fragrant, about 1 minute.
  3. Add stock and stir, scraping any browned bits from the bottom of the pot. Add water, lentils, reserved sausage, potatoes, and bay leaf to the pot and stir to combine.
  4. Press cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 12 minutes. (It will take about 12 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, turn to vent to release the pressure completely before opening the lid.
  5. Add greens and corn to the pot and stir. Let heat for 2-3 minutes, until the greens have wilted.
  6. Stir in parsley and lemon zest and juice. Season to taste with salt and pepper.
  7. Divide stew among bowls and sprinkle with Feta.

Quick tip: Look for good quality chicken or turkey farmer's sausage that has already been cooked. It is often labeled as "heat and serve".
Notes:
- You can substitute chili powder for smoked paprika.
- The corn in this recipe can be roasted, canned (and rinsed), or frozen (and thawed).

Ingredients

2 Tbsp (30 mL) canola oil, divided

1/2 lb (250 g) chicken farmers sausage (heat and serve variety), diced

1 onion, diced

3 garlic cloves, minced

1 tsp (5 mL) dried thyme leaves

1 tsp (5 mL) smoked paprika

5 cups (1.25 L) low-sodium chicken or vegetable broth

2 cups (500 mL) water

2 cups (500 mL) green lentils

3 medium potatoes, peeled and cut into 1 inch (2.5 cm) cubes

1 bay leaf

3 cups (750 mL) chopped Swiss chard, kale, or arugula

1 cup (250 mL) corn

½ cup (125 mL) chopped fresh parsley

1 lemon, zest and juice

to taste, salt and pepper

1/2 cup (125 mL) crumbled Feta

close full screen
00:00

Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Calories390
Sodium540 mg
Potassium555 mg
Protein21 g
Cholesterol25 mg
Sugar4 g
Total Fat15 g
Saturated Fat3 g
Total Carbohydrates47 g
Dietary Fiber10 g