Nourishing Instant Pot Fiber-Rich Lentil & Turmeric Stew
A comforting bowl of gluten-free Instant Pot Fiber-Rich Lentil & Turmeric Stew brimming with anti-inflammatory goodness.
Equipment
- Instant Pot
Ingredients
For the Stew
- 1 cup Lentils Base ingredient packed with protein and fiber.
- 4 cups Vegetable Broth Opt for homemade or low-sodium.
- 2 tablespoons Olive Oil Can be swapped with coconut oil.
- 1 medium Onion Use yellow or white onions.
- 3 cloves Garlic Minced for enhancing flavors.
- 1 tablespoon Fresh Ginger Finely grated for potency.
- 2 teaspoons Turmeric Powder Known for its vibrant color.
- 1 teaspoon Cumin Adjust to preferred spice level.
- 1 teaspoon Coriander Optional spice for mild sweetness.
- to taste Salt and Black Pepper Essential seasonings.
- 1 can Diced Tomatoes Or chopped fresh tomatoes.
- 2 cups Kale or Spinach Substitute other leafy greens as desired.
- 2 tablespoons Lemon Juice Vinegar can be a substitute.
- to taste Fresh Cilantro or Parsley For garnish.
Instructions
Steps to Prepare
- Rinse the lentils under cold water, ensuring they're clean. Set aside to drain.
- Sauté olive oil in the Instant Pot on the 'Sauté' setting for about 2-3 minutes until shimmering.
- Add chopped onion and sauté for 5 minutes until translucent. Toss in minced garlic and grated ginger, cooking for 2 more minutes.
- Stir in spices—turmeric, cumin, and coriander—and add salt and pepper. Cook for 1 minute.
- Combine lentils and vegetable broth. Secure lid, select 'Pressure Cook', and set to high for 15 minutes.
- Release pressure after cooking. Stir in diced tomatoes, warming them through for 5 minutes.
- Fold in chopped kale or spinach, cooking until wilted (about 5 minutes).
- Stir in lemon juice and adjust seasoning to taste. Serve hot, garnished with fresh cilantro or parsley.
Notes
Serve with crusty bread or a fresh salad to elevate your meal.