Since I live at 8,000 feet up in the Colorado mountains, things like legumes and lentils take more time to cook.. Even in the instant pot!

But I still love my Instant Pot. Instead of lentils taking all day to cook, it’s only a couple hours from when I start chopping to when I sit down to a healthy, warming, and delicious bowl of lentil stew.

Enjoy!

INGREDIENTS

1 large onion, chopped

1 cup carrots, peeled and chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 1/2 cups green lentils

1 (14.5-oz.) can fire-roasted diced tomatoes

1 tsp thyme

1 tsp Italian seasoning

1/2 - 1 tsp smoked paprika, depending on how smoky you like it

1/2 tsp pepper 

4 cups chicken or vegetable broth

For serving:

Baby spinach, cut into ribbons

Freshly grated Asiago or Parmesan

Salt and freshly ground black pepper

DIRECTIONS

1. Add onion, carrot, celery, garlic, lentils, tomatoes, thyme, Italian seasoning, Smoked Paprika, and pepper. Stir. Pour broth over, and stir again to combine.

2. Set Instant Pot to Manual, High and set for 25 minutes. Once finished, let manual release for at least 40 minutes. Lentils need a little more time at high altitude!

3. Ladle into bowls. Sprinkle on baby spinach ribbons and asiago or parmesan. Season with salt and pepper as needed.