Instant Pot Lentils & Vegetables

Green lentils with carrots, celery and thyme: a cheap, filling base for meal prep.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, crushed
  • 1 tbsp tomato purée
  • 1 tsp dried thyme
  • 250g dried green or brown lentils, rinsed
  • 750ml hot vegetable stock (1 stock cube)
  • 1 bay leaf
  • 1 tbsp cider vinegar
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots and celery for 5 minutes. Add the garlic, tomato purée and thyme and cook for 1 minute.

  2. Add the lentils, stock and bay leaf and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 10 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Remove the bay leaf and stir well. If there is too much liquid, select Sauté and simmer for 3 to 5 minutes.

  6. Stir in the cider vinegar, season to taste and serve, or cool and store for meal prep.