Jump to Recipe // Print Recipe
Meals we crave and won’t go another night without—
Lentil Quinoa Cabbage Stew.
Chipmunks and chickadees chirp Spring, but snow in the forecast calls ~
Comfy
Warm
Super savory
Blanket wrapping dinners
So Let’s Make!
Rinse quinoa and lentils. Green or brown lentils keep better form, while red are more fragile. All are tasty, but we prefer green in this meal.
Sauté carrots, celery, onion and a pinch of salt until tender and browned. Momma says brown is where stew’s best flavor comes. I’m a believer. Add garlic and spices; stir for a minute. Continue down the magical path to incredible sauce by adding vegetable bouillon and tomato paste; stir for another minute. Add Worcestershire! balsamic! broth, diced tomatoes, lentils, and quinoa. You guessed—another quick stir.
Close the lid and time 10 minutes on normal and high.
Release pressure naturally once the timer sounds.
Open, while keeping the pot on and set to Meat/Stew, add the chopped cabbage/kale and stir. What’s your preferred cabbage/kale consistency? Macerate or keep form, about five to ten minutes. Season to your perfect taste.
Spoon bowl after “mother may I have another” bowl. Garnish with fresh or dried parsley. We hope you love.
* please, I’d love to hear if kids beg, “mother may I.”
This sauce craves a dipping.
As of today, we no longer have cabbage,
but have kale.
peace. love. light.
Instant Pot Quinoa Lentil Cabbage Stew
Ingredients:
- 1 Tablespoon olive oil
- 2 large carrots, diced - halved and sliced
- 3 medium celery - sliced
- 1 large onion - sliced then halved
- 6 cloves garlic - peeled and coarsely minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 cube vegetable boullion
- 2 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon balsamic vinegar
- 4 cups vegetable broth
- 28 ounces diced tomatoes - with juices
- 1/2 cup green lentils - rinsed
- 1/2 cup quinoa - rinsed
- 1 teaspoon salt - or to taste
- 1/2 teaspoon black pepper - or to taste
- 1/3 cup fresh parsley, chopped
- 1/2 head cabbage - quartered, cored and 1/2" sliced
- large handful red kale - thin sliced
Instructions
- Rinse quinoa and green lentils together, set aside.
- Set Instant Pot to the "Sauté" feature. After a minute, add olive oil. After another minute, swirl to coat. Add carrots, celery, onion and a pinch of salt. While stirring occasionally, sauté for about 5 minutes, or until vegetables are tender. The bottom of the pot may begin to brown. This is gold, as the meal's flavor traces back to the browning.
- Add the garlic, paprika, oregano, thyme, and marjoram; stir for 30-60 seconds. Add vegetable bouillon and tomato paste and stir for an additional 60 seconds. Add Worcestershire, balsamic, vegetable broth, diced tomatoes, lentils, and quinoa.
- Stir briefly then secure the lid and set valve to "sealing."
- Press the "cancel" button. Then press "Meat/Stew." The time will show 35 minutes on normal and high temperature. Reduce the time to 10 minutes.
- Once the timer sounds, let the pressure release naturally.
- Press the "cancel" button. Then press "Meat/Stew." Open the lid. Add the chopped cabbage and kale, stir. Cook until the cabbage has softened, about 5-10 minutes. Add salt and pepper. If needed, add more spices and broth until perfection's reached. Garnish with parsley.
Notes
- I use a 6 quart Instant Pot.
- The recipe makes a thicker stew. If you prefer a thinner consistency, add 1/2 to a full cup of broth in the beginning or after the soup is complete.
- A similar substitute for oregano, thyme, and marjoram is 1 tablespoon Italian Seasoning.
- Leftovers will thicken. If you prefer a thinned soup, add more vegetable broth before re-heating.
- Green lentils keep better form in the Instant Pot and have more "bite." Red lentil can be used but are more fragile than green or brown.
- This stew keeps in the refrigerator for up to about five days and can be frozen in an airtight container.
