Warm and healthy one-pot dish cooked in an Instant Pot®.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.

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  • Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Cook's Note:

To make this vegetarian, use vegetable broth in place of chicken broth.

Nutrition Facts

268 calories; protein 17.6g; carbohydrates 45.2g; fat 2g; cholesterol 4.5mg; sodium 1257.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2020
This is good. It’s very thick and filling. The lemon just jumps out at you. It has quite a beautiful flavor. Read More
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