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Instant Pot Lentils

Just a handful of wholesome ingredients and aromatic spices pressure cook to create a mouthwatering protein-packed main dish or side dish. Vegetarian recipe.
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
40 minutes
Total Time 50 minutes
Servings 4 1-cup servings (4 cups total yield)
Calories 297kcal
Author Toni Dash

Ingredients

  • 3 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 large carrot peeled and chopped or sliced
  • 1 cup brown or green lentils
  • 2 cups low sodium vegetable broth
  • 1 tablespoon soy sauce regular or gluten-free
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • Salt and pepper to taste
  • ¼ cup tomato sauce

Instructions

  • Sort lentils to remove any that are damaged, any small rocks and rinse well.
  • Set the Instant Pot in the SAUTE setting. Add the olive oil and heat.
  • Add the onions and sauté until fragrant and slightly transparent (around 3 minutes). Cancel SAUTE setting.
  • Add the carrot, lentils, vegetable broth, soy sauce and spices. Close the lid and valve and set on HIGH PRESSURE for 20 minutes.
  • When cooking completes allow a NATURAL RELEASE and open the valve and lid.
  • Set on SAUTE, add the tomato sauce and stir to combine. Cook for 2-3 more minutes, (stirring often) or until thickened.

Video

Notes

  • It’s delicious served with mashed potatoes on the side or with rice, something that can soak up all those delicious juices.
  • It’s microwave friendly! So you can reheat it in the microwave if making a large batch.
  • Use green or brown lentils. Do not use red lentils for this recipe. They will soften and become mushy.

Nutrition

Calories: 297kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Sodium: 819mg | Potassium: 625mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3342IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 4mg