Lentil Stew Recipe

Estimated reading time: 4 minutes Lentil Stew is a delicious, fulfilling vegetarian casserole made with brown lentils (whole masoor dal), vegetables (carrot, peas, onion, potato), herbs, and seasoning. I like to call it a fridge-forage stew made with leftover vegetables and a few basic pantry staples. It is one of my favourite dinner for the busy weeknights.

How To Make Lentil Stew

Here is a step-by-step instant pot stew cooking method.

Wash, and soak the dry lentil in 1 cup of water for 10 – 15 minutes or till you chop vegetables for the stew. Set IP to saute mode for 5 minutes. Add oil, garlic, thyme, and onion in the inner pot. Saute for a minute to release the aroma.

Next, add vegetables, soaked lentil, and saute for 1 – 2 minutes. Add warm vegetable stock, salt, and pepper. Stir to combine. Close the lid of the IP. Set the stew mode for 10 minutes. Move the steam valve to the sealing position. After the IP beeps, release the steam manually. Open the lid, gently mash the lentils using the back of the ladle. Add spinach leaves. Stir to combine them into the stew. Taste the stew, if required add more salt or pepper.

Serving Suggestion

Lentil Stew is a wholesome, one-pot meal in itself. Usually, apart from bread, there aren’t many sides required to accompany it. Serve stew with homemade bread, over mashed potato or sweet potato, or on top of herb quinoa or couscous. It is best enjoyed on its own with artisanal bread slices.