Description
Warm and healthy one-pot dish cooked in an Instant Pot®.
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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8