Easy lentil stew with onions, garlic, carrots and celery. It’s almost got a creamy consistency and is super comforting. Make it fast in your pressure cooker or simmer it all day in your slow cooker.
- 1 Tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 7 cups chicken broth or vegetable broth
- 2 carrots, cut into 1/2 inch pieces
- 2 celery ribs, cut into 1/4 inch pieces
- 1 bay leaf
- 1 (14 oz) can crushed tomatoes
- 1 (15.5 oz) package Hurst’s Garlic and Herb Lentils with seasoning packet
- If making in the slow cooker heat a pan on your stove over medium high heat. If making in the Instant Pot heat your pot using the Saute setting. When the pan/pot is hot add in the oil. Add in the onion and saute for 4-5 minutes. Add in the garlic and saute for 30 seconds. For slow cooker, transfer onion to slow cooker.
- Add the broth into the instant pot/slow cooker. Add in the carrots, celery, bay leaf, crushed tomatoes, the lentils and HALF of the seasoning packet. Save the other half for later.
- For slow cooker: cover and cook on low for about 6 hours, or until lentils are tender. For instant pot: cover and secure the lid. Make sure valve is set to “sealing.” Set the manual or pressure cook button to 12 minutes. When time is up let the pressure release on its own for 10 minutes then move the valve to “venting.”
- Remove the lid. Stir in the rest of the seasoning package.
- Serve lentils as a stew or as a side dish. Enjoy! (My kids liked a little dollop of sour cream on top of theirs).
- Category: Meatless
- Method: Slow Cooker/Pressure Cooker