Easy Red Lentil Stew (Instant Pot or Stovetop)

This easy Red Lentil Stew recipe is the perfect weeknight dinner when you want something healthy, quick, and delicious. It's completely vegan, loaded with veggies, and comes together in under 30 minutes. Make Instant Pot Lentil Stew or cook it on your stove top, and serve with rice or pasta. Top with chili flakes if you want to bring the heat, or leave it as is for the kids.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Red lentil stew, Stew, vegan stew

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 130kcal

Author Katie Trant

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion diced
2 cloves garlic crushed
1 large zucchini shredded - about 2 cups
2 medium carrots shredded - about 2 cups
¾ cup red lentils rinsed well
2 cups vegetable broth
28 oz crushed tomatoes 2 x 14oz cans
1 teaspoon dried thyme

US Customary - Metric

Instructions

Place a large heavy-bottomed pot over medium-high heat, or turn on your Instant Pot sauté function normal.
Add the oil and heat until shimmering, then add the diced onion and sauté until translucent, 2-3 minutes.
1 tablespoon extra virgin olive oil, 1 medium yellow onion
Add the garlic and sauté 2 minutes more.
2 cloves garlic
Add the shredded zucchini and carrots and sauté about 5 minutes, until the vegetables are soft.
1 large zucchini, 2 medium carrots
Add the vegetable broth, red lentils, tomatoes, and thyme.
¾ cup red lentils, 2 cups vegetable broth, 28 oz crushed tomatoes, 1 teaspoon dried thyme
If you are using the Instant Pot, give the bottom a very good stir with a wooden spoon to ensure no lentils are sticking. This will prevent the burn warning from going off. Set the Instant pot to 10 minutes at manual high pressure. When the cooking cycle is done you can use either a quick release or natural release.
If you are cooking on the stovetop, reduce the heat to medium-low an simmer with the lid ajar until the lentils are soft - about 20 minutes.
Serve hot over rice or pasta.

Notes

Nutrition Values are an estimate only.
This is a great make-ahead recipe. The flavors only get better the next day, so I totally encourage you to meal prep this recipe. A batch of lentil stew will last up to five days in your fridge.
You can also make a big batch and freeze individual portions. I freeze kid-sized portions using silicone muffin liners. Once frozen, you can pop them into a freezer bag and just pull out what you need at dinner time.

Nutrition