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BBQ-Inspired Smoky Lentil Stew with Corn
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup dried brown lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 can (15 oz) corn kernels, drained
  • 1/2 cup BBQ sauce

Instructions
 

  • Set the Instant Pot to saute mode and heat the olive oil. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
  • Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, salt, and pepper. Stir well to combine.
  • Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir in the drained corn and BBQ sauce. Switch to saute mode and simmer for 3 minutes to warm everything through.

Notes

Stir the corn in after pressure cooking so it keeps some crunch. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Instant Pot, Knife, Cutting Board