This hearty lentil stew is the perfect dinner any time of the year. I eat this meal often, and it never gets old. I hope you enjoy this flavorful dish!
Servings: 1-3
Preparation Time: 15 Minutes
Cooking Time: 12-15 Minutes
Ingredients:
1/4 cup (52 grams) farro
1 1/3 cup (174 grams) mixed vegetables
4.5 oz (120 grams) tofu
3/4 cup (180 grams) tri-color lentils
3/4 cup cooked chickpeas
1/4 chopped bell pepper (the color is your choice)
2 teaspoons dried basil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
Salt and pepper to taste
Instructions (Instant Pot):
Put all ingredients in the instant pot (in order)
Add two cups of water or low-sodium vegetable broth
Cook on high pressure for 12-15 minutes (ensure to shut the release valve)
After 12-15 minutes, wait a few minutes and release the pressure
Stir and let cool for 5-10 minutes
Serve and enjoy!
Instructions (Stovetop):
Put all ingredients in a saucepan
Add two cups of water or low-sodium vegetable broth
Bring to a boil, cover, and reduce heat to simmer for 45 minutes
Serve and enjoy!
Cooking Tip:
I like to top this meal with garlic powder and nutritional yeast (affiliate link).
Nutrition Information (All Ingredients at 2 Servings):
Calories: 390 (2050 Kilojoules), Total Fat: 6.8 g, Saturated Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 37.5 mg, Total Carbohydrate: 79.8 g, Dietary Fiber: 17.8 g, Total Sugar 7.5 g, Added Sugars: 0 g, Protein: 30.2 g, Vitamin A: 18%, Vitamin C: 17.4%, Calcium: 14.4%, Iron: 50%, Potassium: 601.4mg