6large carrotschopped fairly small by hand or in a food processor
1largegarlic clovechopped by hand or in a food processor
1.5 to 1inchesfresh gingerpeeled, then grated or chopped in a food processor (time saving tip: process the carrots, garlic, and ginger together)
1 1/2cupsrinsed red lentils
2Tbspolive oil
2cupsfreshly made vegetable or Pasteur-raised chicken broth[vegetable broth: carrot, onion, cabbage] Alternatively, use only water and add more seasonings
2-3cupswater depending on the consistency you likemore water for soupy-stew, less water for thicker stew
1tspunrefined saltadjust to taste
Option #1: Up until nowthis 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 tspor more turmeric powder.
Option #3: Bonus health points if you add fresh greens! I like basilbut just about any green, including carrot greens, can work great here.
Instructions
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.