Protein Lentil Stew

Prep Time10 mins
Total Time45 mins
Servings: 3


  • 2 cups of dry red lentils
  • 7 cups of water
  • 1/4 cup of brown sugar
  • 1 can 14.5 fl oz of diced tomatoes
  • 1 can 6 oz of tomato paste
  • 1 tbsp chili powder
  • 2 tsp better than bouillon optional
  • 1 tsp smoked paprika
  • 1 tsp of cayenne pepper
  • 1 red pepper diced
  • 2 medium sized tomatoes diced
  • 2 ribs of celery diced
  • 1 cup of fresh or frozen corn


  • Quickly rinse your lentils in the silicone steamer basket and place them in your iPot along with the water, brown sugar, can of diced tomatoes, BTB, tomato paste and spices.
  • Put the cover on the iPot.
  • Hit the manual button and set to 15 minutes on high pressure.
  • While the Instant Pot is working, begin to dice and chop the red pepper, fresh tomatoes and celery.
  • Once the iPot is finished cooking, let it release pressure naturally for 10 minutes.
  • Switch the handle to ‘venting’ and release the rest of the steam. Remove the lid.
  • Insert the remaining chopped veggies and corn in to the iPot. It should still be on the ‘Keep Warm’ setting.
  • Put the lid back on and let it simmer for 10 minutes so the veggies soften up ever so slightly.
  • We love the crispiness of the veggies in this stew so that’s why we don’t cook them with the lentils. If you enjoy more of a mush, then just add them in at the start!

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