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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 minutes
40 minutes minutes
Total Time 50 minutes minutes
Servings 4 1-cup servings (4 cups total yield)
Calories 297 kcal
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
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.
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.
Calories: 297 kcal | Carbohydrates: 37 g | Protein: 14 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 819 mg | Potassium: 625 mg | Fiber: 16 g | Sugar: 5 g | Vitamin A: 3342 IU | Vitamin C: 6 mg | Calcium: 39 mg | Iron: 4 mg