Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil (, or 1/4 cup broth)
  • 1/2 medium onion chopped
  • 4 cloves of garlic finely chopped
  • 10 oz of sliced mushroom ((mix of cremini, white and portabello))
  • 1/4 cup red wine ((or whiskey or 1 tbsp balsamic + 1 tbsp soy sauce/coconut aminos for soy free))
  • 3/4 cups sliced carrots (, or other veggies such as zucchini, celery, or a mix)
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1/2 tsp ground sage
  • 1/4 tsp onion powder
  • 3/4 cup uncooked brown lentils
  • 2 tsp tomato paste
  • 3/4 tsp salt
  • 2 cups of water (or veggie broth)
  • 12 oz cubed sweet potato ((2 medium sweet potatoes), or use regular potatoes)
  • 2 tsp extra virgin olive oil
  • 1/4 tsp or more salt
  • 1/4 tsp garlic powder
  • black pepper, dried/fresh thyme to taste (, additional flavors: chives, chopped parsely)

Instruction

  • Start the instant pot on sauté. Add oil, when hot add onion and garlic and cook for a minute. Then add the mushrooms and a good pinch of salt and cook for 3 minutes, add the wine and mix well and continue to cook for 2 more minutes.
  • Cancel sauté, add the carrots, dry lentils, salt, herbs, tomato paste, water or broth and give it a good mix. (additional flavors: add 1/2 tsp fresh rosemary or dried oregano. Add a tbsp of Worcestershire sauce)
  • Place a steamer basket over the lentil mixture and add cubed sweet potato to the basket. Close the lid. Pressure cook for 11-14 minutes, longer for older, green lentils (Stove top instructions in the notes).
  • Let pressure release naturally. Open the lid, remove the steamer basket. Transfer the steamed sweet potatoes to a bowl and mash with a fork.
  • Add the salt, garlic, thyme, pepper and extra virgin olive oil and mix well. Taste and adjust the flavor if needed. (If using regular potatoes, add a few tbsp of non dairy milk)
  • Taste and adjust the lentil stew in the instant pot and add salt if needed, add a good dash of black pepper. You can also fold in some baby spinach and 1/3 cup green peas at this point.
  • Serve the stew over mashed sweet potatoes. Garnish with fresh herbs and black pepper. You can also add toasted breadcrumbs and olive oil garnish.