Nourishing and hearty, this cheesy veggie lentil stew in the Instant Pot is a wonderful comfort food for lunch or dinner.
Instant comfort food.
There’s just something about a big bowl of stew that speaks comfort to me. It doesn’t really matter the time of year, I’m always up for cooking up some stew. Anyone with me? While I do appreciate a big pot of beef stew, veggie lentil stew is one of my all-time favorites. It’s just as comforting, and 10x cheaper. And making it in the Instant Pot makes stew quick and easy, too!
Here’s a few more comfort food recipes in the Instant Pot…
- Stuffed Italian Meatballs
- Paleo Zuppa Toscana
- Paleo Brunswick Stew
- Italian Wedding Soup
- White Chicken Chili
- Chicken Fajitas
- Easy Marinated Roast
If you’re wondering, this veggie lentil stew isn’t just quick and easy, it’s surprisingly nutritious, too. Why? Lentils happen to be high in protein, folate, potassium, calcium, manganese, iron and phosphorus. And even though it might sound like a strange nutritional benefit, lentils are high in alkaline, too. This helps balance your body’s pH levels and keep your gut healthy. Lentils’ high level of insoluble fiber also absorbs water and unnecessary junk in our digestive tract and eliminates it, making lentils a great option for anyone struggling with constipation.
While lentils are highly nutritious, they are a legume. And just like grains, beans, nuts, and seeds, legumes contain enzyme inhibitors and phytic acid. These enzyme inhibitors help keep the lentils dry and dormant until they are soaked and start to sprout. And phytic acid is what helps them binds to minerals, metals, and anything else found in your liver and intestines and take it out of the body. While this can be a wonderful helps to rid our organs of heavy metals and other toxins, it also means that eating too many lentils that have not been properly prepared can lead to serious mineral deficiencies.
So what makes these little legumes’ nutrition available to us? Soaking! Even though lentils are largely touted as the legume that doesn’t need to soak before you cook them, soaking lentils neutralizes the enzyme inhibitors and starts the production of many beneficial digestive enzymes, such as lactobacilli and other helpful organisms. Soaking also breaks down and neutralize the phytic acid, making your lentils digestible and their nutrients available.
Cheesy Veggie Lentil Stew in the Instant Pot.
On top of being quick, easy, and nutritious, this cheesy veggie lentil soup is pretty cheap! And being a mom with 6 hungry kids to feed, that’s pretty important. While even the regular versions of the ingredients for this soup are cheap, even using their organic counterparts still makes this Instant Pot lentil stew a frugal meal. In fact, the most expensive ingredients in it are the optional ones: sour cream and cheddar cheese.
While you can get your lentils anywhere, I love getting mine from Azure Standard. If you haven’t tried them, they’re pretty much an online health food store. Their products are wonderful, very high quality, and a wonderful price! I like to get the non-GMO lentils, so that they sprout easily.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Cheesy Veggie Lentil Stew in the Instant Pot
Free from grain, gluten, eggs, and sugar, with dairy-free option.
- 1 pound non-GMO or organic green lentils, soaked and sprouted if possible!
- 4 whole carrots, chopped into 1/2 inch chunks
- 1/2 yellow onion, diced
- 2 tablespoons minced garlic
- Himalayan salt, to taste
- 1/4 teaspoon pepper
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1 tablespoon oregano
- 1 tablespoon parsley
- veggie or chicken broth, or water to cover
- 1 cup frozen peas
- 1/2 cup sour cream (optional)
- 1/2 cup shredded cheddar (optional)
I use the Instant Pot Duo 6 quart 7-in-1.
Add lentils, veggies, salt, pepper, and herbs to the Instant Pot liner and cover with broth/water.
Close the lid, seal the vent, and set the manual timer for 17 minutes.
When it beeps, quick release the steam.
Remove the lid and stir in the remaining ingredients.
Love lentil soup and this sounds so comforting! Will be making this soon.
I hope you enjoy it, Jean! It definitely is comforting. 😉
This looks delicious! I’m adding it to my menu for the week!
I hope you enjoyed it, Kim!
Looks so hearty and satisfying. Thanks for another way to use my Instant Pot!
You’re so welcome!
I’m so excited to try a new IP recipe! Adding cheese to lentil stew is brilliant!
Thanks, Stacey! I hope you enjoy it!
Yummy, Raia! This looks so amazing, definitely comfort food!! Beans are hit or miss with our bodies, but I would love to make them work! The IP sure helps. Love the cheese in this! 🙂
Thanks so much, Megan! I’m kinda the same way with beans… Hopefully someday my body will make up its mind. Haha.
Have you ever tried this in a slow cooker?
No, I haven’t, but I’m sure it would work just fine. 🙂
Can you make this soup on top of stove
Yes, totally! Just stick with the recipe, but instead of pressure cooking, just boil for about 1/2 hour, or until your lentils are soft. Then add the remaining ingredients. 🙂