Lentil Stew

Super tomato-y. Guess I’m on a tomato kick these days… 😆

I sprinkled mine w/ a grated Parmesan & Romano cheese blend (obviously out for some eating plans). Hubby is definitely a fan, tho he skipped out on the cheese.

Rich and savory! Definitely a keeper. 😋

I couldn’t find the French green lentils I wanted but the green lentils I found worked well and the stew is peppery enough.


To store in fridge:
Place in an airtight container in refrigerator for up to 5 days.

To store in freezer:
Place in a freezer-safe airtight container in freezer for up to 3 months. Allow to thaw overnight in fridge before reheating.

To reheat after storing:
… On stovetop: Heat a saucepan or stockpot (depending upon quantity of stew being reheated) on stovetop over medium-low heat. Add stored stew and, until hot, stirring often.
…In microwave: Add individual serving to a microwave-safe bowl, cover loosely with a paper towel, then microwave on high for about 2 mins.

Prepare in a large stock pot over medium heat on stovetop through Step 7 then bring to a boil. Reduce heat to a simmer, cover, and cook until the lentils are tender, stirring once or twice throughout.


Lentil Stew Recipe

  • 4 medium carrots (washed and scrubbed but not peeled), diced
  • 3 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1 (15 oz) can diced tomatoes (NO DRAINING!)
  • 1 (15 oz) can crushed tomatoes (NO DRAINING!)
  • 4 fresh thyme sprigs
  • 4 cups low-sodium vegetable broth
  • 1 1/2 cups green lentils
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 4 tsp minced garlic
  • 1 tsp kosher salt
  • 3/4 tsp smoked paprika
  • 1/2 tsp ground black pepper
  1. Set Instant Pot (IP) to SAUTÉ.
  2. Add 2 Tbsp EVOO to IP’s inner pot and heat for 30 secs.
  3. Add diced 1 medium yellow onion and sauté, until onions are very soft and beginning to brown and break down (about 8 mins).
  4. Add diced 4 carrots, diced 3 celery stalks, 1 tsp kosher salt, 3/4 tsp smoked paprika, and 1/2 tsp ground black pepper then sauté, until carrots and celery are beginning to soften (about 5 mins).
  5. Add 1 1/2 cups green lentils and 4 tsp minced garlic, stirring to coat, then allow to cook for about 30 secs.
  6. Add 1 (15 oz) can diced tomatoes, 1 (15 oz) can crushed tomatoes, and 4 cups low-sodium vegetable broth.
  7. Carefully place 3 fresh thyme sprigs in center of stew. You want to be able to find (and remove ) them easily after the cooking cycle.
  8. Seal IP lid and select PRESSURE COOK (or MANUAL) for 15 mins.
  9. When the cooking cycle completes, allow a natural release for 22 mins. Then do a quick release if the pressure pin hasn’t yet dropped.
  10. Remove lid (slowly and away from you) and remove thyme stems, leaving the leaves in the stew, then stir well.
Nutrition Facts
Servings: 8
Amount per serving 
% Daily Value*
Total Fat 4.7g6%
Saturated Fat 0.7g3%
Cholesterol 0mg0%
Sodium 5829mg253%
Total Carbohydrate 54.1g20%
Dietary Fiber 11g39%
Total Sugars 10.3g 
Protein 9.9g 
Vitamin D 0mcg0%
Calcium 275mg21%
Iron 6mg33%
Potassium 1117mg24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowFat #OvoVeg

Submit your review

Create your own review

Lentil Stew
Average rating:  
 0 reviews