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Instant Pot Kale and Lentil Stew with Smoked Paprika
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 cups chopped kale
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Set the Instant Pot to saute mode and add the olive oil. Cook the onion and carrots for 3 minutes until they begin to soften.
  • Stir in the garlic, smoked paprika, cumin, and oregano. Cook for 1 minute until the spices smell fragrant.
  • Add the lentils, diced tomatoes with their juice, and vegetable broth. Stir to combine and scrape the bottom of the pot.
  • Secure the lid and cook on high pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Stir in the chopped kale until it wilts. Season with salt and black pepper. Serve with lemon wedges on the side.

Notes

Add the kale right at the end so it stays bright green and keeps some texture. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days.
Course: Soup
Cuisine: Mediterranean
Equipment: Instant Pot