Protein Lentil Stew (WFPBNOGF)*
Prep Time
10 minutes
Prep Notes
This recipe is for all of the people who think that us vegans can't get protein. Lentils have 33% of their calories coming from protein.Just in this recipe there is over 100 grams of protein from the lentils alone.
You're going to feel really strong after this eating some of this stew! Actually--not. You'll just feel full.
Cooking Time
45 minutes
Yields
3 servings
Ingredients
2 cups of dry red lentils
2 cups of water
1/4 cup of brown sugar
1 can of diced tomatoes
1 can of tomato paste
1 tbsp chili powder
2 tsp better-than-bouillon (optional)
1 tsp smoked paprika
1 tsp of cayenne pepper
1 red pepper, diced
2 medium sized tomatoes, diced
2 ribs of celery, diced
1 cup of fresh or frozen corn
Directions
Quickly rinse your lentils in a fine mesh strainer and place them in your PC along with the water, brown sugar, can of diced tomatoes, BTB, tomato paste and spices. Put the cover on the PC.
Hit the manual button and set to 15 minutes on high pressure. While the PC is doing its thing. Begin to dice and chop the red pepper, fresh tomatoes and celery.
Once the PC is finished cooking, let it release pressure naturally for 10 minutes. Switch the handle to 'venting' and release the rest of the steam. Remove the lid.
Insert the remaining chopped veggies and corn in to the PC. It should still be on the 'warm' setting. Put the lid back on and let it simmer for 10 minutes so the veggies soften up ever so slightly.
Notes
We love the crispiness of the veggies in this stew so that's why we don't cook them with the lentils. If you enjoy more of a mush, then just add them in at the start.
Credit
Epic Vegan Instant Pot Cooking