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Mediterranean Olive and Lemon Lentil Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup kalamata olives, sliced
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Set the Instant Pot to saute mode and add the olive oil. Cook the onion and garlic for 3 minutes until softened.
  • Add the lentils, vegetable broth, oregano, salt, and black pepper. Stir to combine.
  • Secure the lid and set the Instant Pot to high pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Stir in the olives, lemon zest, and lemon juice. Let the stew sit for 2 minutes to warm through.
  • Ladle into bowls and top with fresh parsley before serving.

Notes

For a brighter flavor, add the lemon zest right after cooking rather than during pressure time. Leftovers thicken in the fridge, so stir in a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap in thyme for a slightly different herbal note.
Course: Main Course
Cuisine: Mediterranean
Equipment: Instant Pot, Cutting Board, Knife