A healthy (no oil), quick (15 minutes prep, 15 minutes cook), plant based instant pot dish

August 14, 2020 | minutes read

If you are looking for a quick, delicious, healthy (no oil), plant based meal that takes only 30 minutes (15 of those minutes are waiting for the dish to cook in an instant pot) to whip up, look no further. Check out Jill McKeever’s video on “The Red Lentil Stew From Instant Pot”:

I’ve taken her recipe and slightly modified it, changing the proportions of the ingredients. More specifically, I kick up the number of potatoes. In the video, you’ll see she tosses only in 1 potatoes or so; I like my dish a little more starchy and tend to chop up and throw in in twice the amount (about 4 or 5 potatoes). And occasionally, I’ll mix it up with a zucchini (or as my British wife calls it: “Courgettes”).

So the modified recipe is as follows:

  • 4 carrots
  • 4 potatoes
  • 1 teaspoon of paprika
  • 1 tablespoon of coriander
  • 1 medium-sized yellow onion
  • 2 garlic
  • 6 cups of vegetable stock
  • 1 cup of lentils (I don’t wash them but she does)
  • 3 ounces of tomato paste

Definitely try this out. It’s so easy and so delicious! Bon Appetit!

I’m Matt Chung. I’m a software engineer, seasoned technology leader, and father currently based in Seattle and London. I love to share what I know. I write about topic developing scalable & fail-safe software running in the AWS cloud, digital organization as a mechanism for unlocking your creativity, and maximizing our full potentials with personal development habits.

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