Easy Vegetable Stew Recipe You Gonna Love
A rich and hearty one-pot vegetable stew made in a pressure cooker with garlic, mushrooms, lentils, and baby potatoes. Cozy, flavorful, and vegan.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 1 cup carrot sliced
- 1 cup celery sliced
- 16 oz. baby Bella mushrooms halved
- 6 cloves garlic thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- 2 tablespoons flour
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 16 oz. baby yellow potatoes halved
- 1 cup split red lentils uncooked
- 1 can (14.5 oz.) tomato sauce
- 3 cups vegetable broth
- 2 bay leaves
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
Instructions
- Heat olive oil in your pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add halved mushrooms and cook for another 5 minutes until they release their juices.
- Stir in garlic, thyme, oregano, and sage. Cook for 1-2 minutes until fragrant.
- Sprinkle flour over the veggies and stir quickly to coat. Cook for another 1-2 minutes.
- Slowly pour in vegetable broth while stirring to prevent lumps.
- Add tomato sauce, balsamic vinegar, soy sauce, bay leaves, potatoes, lentils, salt, and pepper.
- Seal the pressure cooker lid and cook under pressure for 15-20 minutes.
- Allow natural pressure release to keep veggies tender and broth thick.
- Serve hot with fresh herbs or crusty bread.
Notes
Swap baby yellow potatoes with sweet potatoes for a sweeter twist, or use pre-sliced mushrooms to speed things up. Store in fridge up to 4 days or freeze up to 3 months.