3 weeks ago
// PLANT-BASED LENTIL RAGOUT //
One of my favorite things to do is test my creativity in the kitchen with ingredients I find in the fridge and pantry. I’m also usually lazy and sweaty after work (thank you @jazzerciseinc ) with zero desire to move my body, let alone shop and cook. This dinner was the result of both, and with the help of the Instant Pot, I got away with doing as little hands on “cooking” as possible. Served with roasted sweet potatoes and sautéed purple cabbage “pasta” - this is a 100% plant-based meal!
1/2 medium onion
1 small red bell pepper
2 cloves garlic (okay 3)
1 tsp oregano
1/2 tsp chili flakes (optional)
Pinch salt + pepper
1 cup green lentils
Half cup tomato purée (“sauce” on some cans)
Half cup water
Start by finely dicing the onion, pepper, and carrot (I used a food processor, because #culinarilylazy ) and mincing the garlic. Hit the sauté button on the Instant Pot and cook the veggies, garlic last, until softened, about 3 minutes. Kill the heat at this point so it doesn’t burn. Stir in the oregano, chili flakes, and S+P, then add the lentils, tomato purée, and water. Cover and seal the pot, set to “pressure cook” or “manual” for 13 minutes, and then walk away. Let pressure naturally release for 10 minutes, and you are food to go!
Real talk: the Instant Pot takes a few to come to pressure, then it cooks, then you let the pressure naturally release for a few minutes depending on your recipe, so it’s not “instant” - but it’s EASY and the stuff tastes like you had the foresight to throw it in the slow cooker hours ago. Have you ever used an Instant Pot? Do you have one and you’re scared? It took me a minute but now I ♥️. Ask me your questions! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#emnewtrition #plantbased #plantbasedrecipe #eatyourveggies #nutrition #nutritionist #feedfeedvegan #goodeats #instantpotrecipes #instantpot @instantpotofficial