Lentil Mushroom Stew with Sweet Potato Mash Instant Pot

By Vegan Richa · 50 min

Ingredients

Instructions

1. Set the Instant Pot to sauté. Add the oil and, once hot, cook the onion and garlic for 1 minute.
2. Add the mushrooms and a good pinch of salt and cook for 3 minutes. Add the red wine, mix well and cook 2 more minutes.
3. Turn off sauté. Add the carrots, dry lentils, salt, herbs, tomato paste and water or broth, and stir well.
4. Set a steamer basket over the lentil mixture and put the cubed sweet potato in it. Close the lid and pressure cook for 11-14 minutes (longer for older or green lentils).
5. Let the pressure release naturally. Open the lid, remove the basket and transfer the sweet potato to a bowl. Mash with a fork.
6. Add the salt, garlic, thyme, pepper and olive oil to the mash and mix well. Taste and adjust. If using regular potatoes, add a few tablespoons of non-dairy milk.
7. Taste the lentil stew, add salt if needed and a good dash of black pepper. Optionally stir in baby spinach and 1/3 cup green peas.
8. Serve the stew over the mashed sweet potato. Garnish with fresh herbs and black pepper, and optionally toasted breadcrumbs and a drizzle of olive oil.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionCarrotMushroomTomato pasteLentilSweet potato