CourseMain Course, Soup


 Prep Time30 minutes

 Cook Time30 minutes

 Total Time1 hour




  • Instant Pot


  • 1 onion chopped
  • 3 celery stalks diced
  • 5 cloves garlic minced
  • 6 oz. can tomato paste
  • 6 carrots roughly chopped
  • 8 small to medium Russet potatoes cut in large cubes
  • 5 cups veggie broth
  • ¾ cup dry red lentils rinsed
  • 2 teaspoons dry mustard
  • 2 teaspoon dry parsley
  • 1 ½ teaspoons oregano
  • 1 teaspoon paprika
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 1 cup frozen peas


  • In the Instant Pot, sauté the onion and celery on the Sauté setting until soft. Add a small amount of water to loosen vegetables if they begin to stick.
  • Add the garlic and sauté 1 or two more minutes. Stir in the tomato paste and cook for 1 minute.
  • Add the carrots, potatoes, veggie broth, red lentils, and the seasonings. Cook in the Instant Pot on manual setting for 10 minutes with a natural pressure release.
  • When the pressure has come down, remove the lid and stir in the peas. Replace the lid and leave the pot on the “Keep Warm” setting for approximately 5 minutes or until the peas are cooked.


If you want a meatier stew, add in some pieces of seitan or some mushrooms, but I love this stew with just the vegetables.

For the vegetable broth, I prefer to use Better Than Bouillon. Feel free to substitute with any vegetable broth you like.


Calories: 377.3kcal | Carbohydrates: 80.7g | Protein: 14.1g | Fat: 1.5g | Sodium: 341mg | Fiber: 13g | Sugar: 12.4g | Vitamin A: 13603IU | Vitamin C: 34.85mg | Calcium: 15mg | Iron: 4.34mg