Go Back
–+ servings
Print

Instant Pot Quinoa Lentil Cabbage Stew

Fresh, healthy, addictive.
Course Main Course
Cuisine American
Keyword Soup, Stew
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 167kcal
Author Jen

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
US Customary - Metric

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

Adapted from Closet Cooking's fine looking soup.
  • 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.

Nutrition

Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 573mg | Fiber: 8g | Sugar: 5g