a hearty, nutritious food prepared in a pressure cooker.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- 4 (14.5 ounce) cans chicken broth
- 1 pound lentils, rinsed and drained
- 2 medium zucchini, chopped
- 1 small eggplant, peeled and chopped
- 1 (14 ounce) can diced tomatoes with juice
- 1 tablespoon dried parsley
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Instructions
- Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
- Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.
- To make this vegetarian, use vegetable broth in place of chicken broth.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 21 g |
| Protein | 18 g |
| Saturated Fat | 0 g |
| Sodium | 1257 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is good. It’s very thick and filling. The lemon just jumps out at you. It has quite a beautiful flavor.