top of page
  • plantbaseddads

Instant Pot Ethiopian Lentil Stew


1 inch of ginger diced or grated

4 large garlic cloves diced or grated

1 medium red onions thinly sliced

1/2 tsp cumin

1.5 tsp Berbere spice

1/2 tsp salt

2 tablespoons tomato paste

3/4 cup red lentils rinsed

2 cups vegetable broth

30 baby spinach leaves

cilantro for garnish


Press saute on your Instant Pot. Give it a minute to heat up. Add in a little of the vegetable broth to water sauce. Then add the garlic, ginger and red onion. Cook the onion, ginger and garlic for 3-4 minutes until softened. Add the cumin powder and Berbere spices as well as the salt. Mix to combine add the tomato paste and lentils, stir to combine add the 1.5 cups of vegetable broth and then turn the instant pot off. Press manual or pressure cook and set to cook for 6 minutes Set pressure valve to sealing position. Once the 6 minutes is up, do a quick release of the steam Press the saute button again add a splash of vegetable broth and then add the spinach Simmer for 1-2 minutes until spinach is wilted. Turn off the instant pot and spoon into serving dishes Top with some cilantro for garnish. Serve this with some veggies on your plate. This should be the whole food carb side of your plate. You still need a non starchy veggie on the other side of the plate.

469 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page