Instant Pot/Slow-Cooker Lentil and Quinoa Stew

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This is one of my go-to meals when I'm feeling a little run-down. It's quick to prepare and doesn't require a lot of energy. It's all in one pot. And it really helps me feel more solid and grounded.

 

Traditional Chinese Medicine Properties: Warming thermal nature. Reduces dampness. Supports the kidneys. Tonifies the stomach and spleen.

 

 

INGREDIENTS:

  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 Red Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Bell Pepper, Red, diced
  • 1 teaspoon Salt
  • 1 Sweet Potato, cubed
  • 1 teaspoon Black Pepper
  • 1 cup Lentils, red, dry
  • 1 cup raw Quinoa
  • 1/2 bunch Kale, chopped
  • 1 Tomato, diced
  • 6 cups vegetable broth for instant pot, 8 cups for slow-cooker
  • 8 oz (1 cup) quartered mushrooms (button or crimini)
  • Fresh Parsley to taste, chopped
INSTRUCTIONS: Instant Pot:
  1. Choose ‘saute’ function on instant pot.
  2. Add olive oil, onions, bell pepper, mushrooms and cook for 10 minutes
  3. Stir in garlic and cook 2 more minutes.
  4. Add in everything else expect Parsley.
  5. Choose ‘manual’ setting and cook on high for 20 minutes.
  6. Release pressure and stir and taste, add more salt if necessary.
  7. Serve and garnish with fresh parsley.
Slow-Cooker:
  1. Turn slow-cooker to 'high'.
  2. Add olive oil, onions, bell pepper, mushrooms and cook for 10 minutes
  3. Stir in garlic and cook 2 more minutes.
  4. Add in everything else expect Parsley.
  5. Cook on high for 4 hours.
  6. Stir, taste, add more salt if necessary.
  7. Serve and garnish with fresh parsley.

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