Ingredients

The following ingredients have 5 Servings
  • 1 onion, diced (or sub 2 fat shallots)
  • 8 cloves garlic, rough chopped
  • 3 tablespoons olive oil
  • 4 cups diced veggies – any mix of carrots, celery, fennel, parsnip, bell pepper, potato, cabbage (I normally use 2 carrots, 2 celery, 1 parsnip or bell pepper)
  • 1 1/2- 2  teaspoons salt, more to taste.
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon allspice (optional)
  • 1 bay leaf or 1  teaspoon herbs de Provence or Italian herbs
  • 1 tablespoons tomato paste
  • 2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices)
  • 4 flavorful cups  veggie stock (or  chicken stock- use 3 bouillon cubes w/ water)
  • 2 cups water
  • 1 ¼ cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture.  🙂

Instruction

  • See notes for stovetop.
  • Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes.
  • Add the veggies. Saute 4-5 more minutes. Add the spices, salt and tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits.
  • Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes.
  • Let the pressure release either manually or naturally.
  • Taste, adjust salt, adding more to taste.
  • Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsley and fresh diced tomato (optional)