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Italian Tuscan Lentil Stew with Kale and Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving
  • Crusty bread for serving

Instructions
 

  • Set the Instant Pot to saute mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 3 to 4 minutes until the vegetables begin to soften.
  • Stir in the garlic, oregano, basil, and rosemary. Cook for 1 minute until fragrant.
  • Add the lentils, diced tomatoes, and vegetable broth. Stir to combine, then cancel saute mode.
  • 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 chopped kale until it wilts. Season with salt and black pepper to taste.
  • Ladle into bowls and serve with grated Parmesan and crusty bread on the side.

Notes

Stir the kale in right after pressure cooking so it softens without turning mushy. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for up to four days.
Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Cutting Board, Knife