Instant Pot® Carrot Ginger Lentil Stew

Course Dinner, Lunch, Main Course, Soup

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 357kcal

Author Sarah Allen

6 large carrots chopped fairly small by hand or in a food processor
1 large garlic clove chopped by hand or in a food processor
1.5 to 1 inches fresh ginger peeled, then grated or chopped in a food processor (time saving tip: process the carrots, garlic, and ginger together)
1 1/2 cups rinsed red lentils
2 Tbsp olive oil
2 cups freshly made vegetable or Pasteur-raised chicken broth [vegetable broth: carrot, onion, cabbage] Alternatively, use only water and add more seasonings
2-3 cups water depending on the consistency you like more water for soupy-stew, less water for thicker stew
1 tsp unrefined salt adjust to taste
Option #1: Up until now this is a vegan recipe (if you’ve used vegetable broth or water). If that’s not your thing, you can add meat (my husband likes chicken).
Option #2: Spice it up with 1 tsp or more turmeric powder.
Option #3: Bonus health points if you add fresh greens! I like basil but just about any green, including carrot greens, can work great here.

Turn on the Instant Pot to your “Stew” setting and set it for 15 minutes. We used the quick release function at the end, and it turned out perfectly! Add seasonings to taste, if need be, but I like it just as it is. If it’s too thick for your liking, you can always add more water.

Serves four adults.

Be well!