Treat yourself to a hearty, nutritious stew in minutes. Let your Instant Pot toil for you, rewarding a long day with this satisfying lentil and vegetable stew, brimming with delicately sweet and spiced Moroccan flavors. ORGANIC INDIA’s Turmeric Formula lends golden brightness, subtle flavor, and a whole lot of health benefits, including powerful anti-inflammatory properties, to this rich, delicious dish.
Turmeric has been used for thousands of years in India to treat disorders of the skin, the upper respiratory tract, joints, and the digestive system. This potent herb is further renowned for anti-bacterial and anti-fungal properties which stimulate the immune system. No Instant Pot? No problem. This warming stew can be prepared as easily on the stovetop or in the crockpot in just about as little active time. Serves 4 to 6.
- 1 Tablespoon extra-virgin olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 Teaspoons ORGANIC INDIA Turmeric Formula [approx. 8 capsules]
- 1 teaspoon ORGANIC INDIA Ceylon Cinnamon [aprox. 4 capsules]
- ½ teaspoon ground cumin
- 1 teaspoon sweet paprika
- Dash red pepper flakes
- 1 medium butternut squash, peeled and chopped into bite pieces (2-3 cups, or 10-ounce bag frozen cubes)
- 1 14.5-ounce can chickpeas, drained and rinsed
- 1 14.5 ounce can diced tomatoes
- 4 Cups low-sodium vegetable stock or water
- 1 Cup red lentils, rinsed
- 2 Cups chopped greens of choice
- Zest and juice of 1 small lemon
- Salt and pepper to taste
For Instant Pot: Select the ‘Sauté’ function on Instant Pot (6-quart). Add the olive oil to the inner pot. Add onions and carrots and sauté about 2-3 minutes, until onions are beginning to soften. Add garlic, and spices and cook, stirring, one minute more.
Add remaining ingredients through lentils. Press ‘Cancel’ on your Instant Pot. Close the Instant Pot lid and place the vent on ‘Sealing’. Manually set the time for 15 minutes. When the cooking time is complete, release the pressure by flipping the vent valve to ‘Venting’. Carefully remove the lid and stir in greens and lemon zest. Enjoy garnished with fresh cilantro or parsley.
For Stovetop: Sauté the onions, carrots, and spices as directed above in a large stock pot on the stove. Add remaining ingredients through lentils, and bring the soup to a near boil. Reduce the heat to a simmer, cover, and let cook until the lentils are tender but not mushy, about 25 -30 minutes, stirring occasionally. Stir in greens, lemon zest, and juice just prior to serving, stirring to warm through as needed.
For Crockpot: If desired sauté the onions, carrots and spices as directed above prior to to placing all ingredients through lentils in crockpot and cook on Low for 8 hours, or on High for 4. Stir in greens and Lemon juice and zest at end.