Mexican Red Lentil Stew
This Mexican Lentil Stew (Pressure Cooker) combines red lentils with a variety of garden vegetables to make a quick dinner and meatless meal!
Servings: 6 people
Calories: 302kcal
Equipment
- Pressure Cooker
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 stalks celery diced
- 5 cloves garlic minced
- 1 medium onion diced
- 1 red bell pepper diced
- 1 jalapeño seeded & diced
- 2 carrots peeled and diced
- 14 oz fire roasted tomatoes
- 1/2 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp ground turmeric
- 1 tsp salt or more, to taste
- 1.5 C. dry red lentils
- 5 C vegetable broth
For serving
- 5 limes sliced; for serving
- 1/2 bunch cilantro chopped
- 1 Tbsp hot sauce
Instructions
- Add the oil, celery, garlic, onion, red pepper, carrots and jalapeño to the instant pot and push the saute feature. Saute for 2-3 minutes or until veggies are soft.
- Turn off the saute function and add the tomatoes, chili powder, cumin, turmeric, dry red lentils, and vegetable broth.
- Place the lid on the instant pot, and close the valve (seal).
- Set the Instant Pot on manual (high pressure) for 5 minutes - then walk away.
- The pot will take a little while to come to pressure, and then count down. After the pot beeps, allow the pressure to release naturally for 10 minutes, then do a quick release.
- The lentils should be broken down - not mushy, but enough to have thickened the stew.
- Add the chopped cilantro leaves and salt to the soup, and stir to combine. Taste and determine if more hot sauce or salt is needed, then ladle into bowls and serve with the juice of a lime.
Nutrition
Calories: 302kcal | Carbohydrates: 54g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1364mg | Potassium: 784mg | Fiber: 22g | Sugar: 8g | Vitamin A: 4982IU | Vitamin C: 53mg | Calcium: 92mg | Iron: 6mg