Instant Pot Red Lentil and Quinoa Stew - Dump and Go Dinner
4
Servings
13
Ingredients
0
Comments
Brimming with tender lentils and wintery vegetables this Instant Pot Red Lentil and Quinoa Stew makes a comforting and easy meal for chilly afternoons in the office or evenings spent around the table.
4
Servings
13
Ingredients
0
Comments
Ingredients
- ½ cups dice Onion, Red
- 1 ⅔ teaspoons mince Garlic, Cloves
- ⅔ cups dice Bell Pepper, Red
- ⅓ teaspoons Salt
- ⅓ cups peel and dice Sweet Potato
- ⅓ teaspoons Black Pepper
- ⅓ tablespoons Curry Powder
- ½ cups Lentils, Red, Dry
- ⅓ cups rinse and drain Quinoa
- 1 ¼ cups chop Kale
- 3 ¼ cups Vegetable Broth/Stock
- 11 ¼ ounces Crushed Tomatoes, Canned
- ¼ cups chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of containers. Seal, label, and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to Instant Pot.
- Lock lid into place and seal steam nozzle.
- Set on high pressure for 4 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Top with parsley.