Instant Pot Vegan Lentil and Mushroom Stew
 
Prep time
Cook time
Total time
 
Lentil stew is such a savory and healthy comfort food. This vegan version is made in the instant pot- so no need to stand at the stove. It’s packed with veggies and lots of mushrooms, and it makes a great meal for Meatless Monday or any day.
Author:
Recipe type: Instant Pot, One Pot Meal
Cuisine: French
Serves: 8 servings
Ingredients
FOR THE LENTILS
  • ¼ cup nice extra virgin olive oil
  • 1 large onion, diced
  • 1 lb carrots, sliced into ½ in -¾ in slices
  • 2 stalks celery, diced
  • 12oz mushrooms, sliced
  • 3 cloves garlic
  • 1 tablespoon tomato paste
  • 1 lb French green lentils (puy lentils, beluga lentils, or green or brown lentils are a fine substitute)
  • 1 Tablespoon Spiceology Greek Freak (or ½ tablespoon salt-free herb seasoning like herbs de provence + 1 teaspoon coarse sea salt)
  • ½ teaspoon black pepper
  • 4 cups water
  • ½ cup white wine
FOR THE GARLIC PARSLEY OIL
  • 1 bunch parsley
  • 3 cloves of garlic
  • ½ teaspoon coarse salt
  • ½ cup extra virgin olive oil
Instructions
  1. Turn instant pot to sauté and add olive oil- heat for a minute or so to let the oil warm and spread across the bottom of the pot. Add onion, carrots, and celery and sauté until onions are transluscent- about five minutes. Add mushrooms and garlic and sauté for another couple of minutes until the mushrooms begin to shrink in size and the garlic smells fragrant. Stir in the tomato paste. Add the lentils, spices, salt (if using) and pepper along with the water and wine (if using).
  2. Turn the Instant Pot off and put the lid on. Make sure the valve is set to seal. Press manual on the instant pot and select high pressure. Set the time to 16 minutes and then allow natural pressure release for 10-15 minutes. After that, open the pressure valve and quick release the steam.
  3. While the vegan lentil mushroom stew is cooking, make the garlic and parsley oil by adding all ingredients to a mini chopper or a high-speed blender like a Vitamix or Blentech to get it really smooth.
  4. Serve lentils with garlic parsley oil drizzled over the top.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/vegetarian-recipe/vegan-vegetarian-recipe/instant-pot-vegan-lentil-mushroom-stew/