Creamy Vegan Lentil Stew with Olives & Prunes
Experience a unique fusion of flavors with this creamy vegan instant pot lentil stew, featuring aromatic spices, hearty lentils, and the unexpected sweetness from prunes and umami from black olives. Each comforting spoonful is rich in nutrients and flavor, making it a perfect meal for busy weeknights or cozy gatherings.
ingredients
- 1 cup green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 cup black olives, pitted and sliced
- 1/2 cup prunes, chopped
- 1 cup coconut milk (canned)
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Set the Instant Pot to sauté mode. Add the diced onion and garlic, cooking until tender.
- 2.
Stir in the carrots and celery, cooking for another 3-4 minutes.
- 3.
Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, thyme, salt, and pepper. Mix well.
- 4.
Close the lid of the Instant Pot, seal the vent, and cook on high pressure for 15 minutes.
- 5.
Once cooking is complete, allow a natural release for 10 minutes before performing a quick release for any remaining pressure.
- 6.
Stir in the black olives, prunes, and coconut milk. Adjust seasoning if necessary.
- 7.
Serve hot, garnished with fresh parsley for a burst of color and flavor.
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