Recipe Details
Ingredients
-
2tablespoonsolive oil
-
1yellow onion, chopped
-
2carrots, chopped
-
2stalkscelery, chopped
-
1 ½cupsred lentils
-
1(28 ounce) candiced tomatoes
-
4cupsvegetable broth
-
4clovesgarlic, minced
-
1teaspoondried thyme
-
1teaspoonkosher salt
-
¾teaspoonsmoked paprika
-
½teaspoonblack pepper
-
1tablespoonchopped fresh parsley
Cooking Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories279 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 1g |
4% |
| Sodium 848mg |
37% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 18g |
63% |
| Total Sugars 8g |
|
| Protein 15g |
30% |
| Vitamin C 17mg |
19% |
| Calcium 108mg |
8% |
| Iron 7mg |
41% |
| Potassium 733mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
