Blog

Instant Pot Lentil Stew – No Oil

April 15, 2021 by Holly Yzquierdo 3 Comments

Soups are quick and easy to make in an Instant Pot. This vegan lentil stew checks all the boxes for a hearty, healthy, delicious and even budget friendly meal.

This page contains affiliate links.

It is a versatile, stress-free recipe. Don’t worry if you don’t have all the ingredients. Use what’s on hand, and you’ll never know something is missing.

I stopped using oil a while back, so you won’t find it in the list of ingredients. You definitely won’t know it’s missing either! With so many flavors in the stew, oil really isn’t necessary.

You can also substitute the vegetables or types of potatoes for what you like. It’s nearly impossible to mess up this stew. Trust me.

Stove Top vs Pressure Cooker

The Instant Pot saves me time over and over again by freeing up my hands and attention for other things. It is my favorite kitchen gadget, and I use it several times per week. I’ve been using this one since 2014!

No products found.

I think everyone should own one and try all my plant-based Instant Pot recipes. However, if you haven’t jumped on the Instant Pot bandwagon yet, you can make this lentil stew on the stove.

You will need a large pot or Dutch oven, and stove top instructions are included below the recipe.

Vegan Instant Pot Stew

With all the colors of the rainbow, this lentil stew is almost too pretty to eat. It makes me feel good knowing that my family will eat a variety of vegetables that they may not like on their own.

It’s awesome to only have one dish to clean too. There’s another reason you should buy an Instant Pot if you haven’t already.

The recipe makes enough lentil stew to feed my family of 4 and have leftovers. My husband and I enjoy eating the soup for lunches throughout the week. It’s easy to store and re-heat.

Instant Pot Lentil Stew Recipe

Ingredients

1/2 White Onion (diced, about 1 cup)
4 cloves Garlic (minced)
2 stalks Celery (sliced, about 1 cup)
3 Carrots (sliced, about 1 cup)
5 Gold Potatoes (diced into bite sized pieces)
1 cup Dry Lentils
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Dried Thyme
1/4 cup Nutritional Yeast
5 cups Veggie Broth (or use water and Veggie Broth Mix)
2 tbsps Vegan Worcestershire Sauce
2 tbsps Tamari
1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
1 cup Baby Spinach (chopped)

Step 1 – Place Ingredients in Instant Pot

Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.

Step 2 – Add Tomatoes

Place the tomatoes on top of the other ingredients. Do not stir. – Tomato is more likely to burn if it sits at the bottom of the Instant Pot.

Step 3 – Pressure Cook

Secure the lid on the Instant Pot, and turn the valve to sealing. Press Manual (or Pressure Cook) and set to 10 minutes.

Step 4 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 10 minutes. Then release the remaining pressure.

Step 5 – Add Spinach

Stir well. Then add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly.

Wait about 10 minutes, then enjoy.

No Pressure Cooker?

If you do not have an Instant Pot or other pressure cooker, lentil stew is easy to make on the stove as well. Grab a large Dutch oven, and throw all the ingredients in it except for the spinach.

Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts, and it’s ready to eat!

Substitutions

This recipe is very adaptable. Feel free to make it even if you don’t have all the ingredients.

Other ingredients to try include yams, mushrooms, squash, green beans, etc. Get creative to see what you like best.

Storage

Lentil stew can be stored in an airtight container for about a week. You can also freeze it in a freezer safe container for about 2 months.

More Lentil Recipes

Lentils are a great source of protein and an economical way to make a variety of vegan meals. Here are a few more of my favorite ways to use lentils:

Yield: 6 servings

Instant Pot Lentil Stew

Make a hearty vegan lentil stew in the Instant Pot.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1/2 White Onion (diced, about 1 cup)
4 cloves Garlic (minced)
2 stalks Celery (sliced, about 1 cup)
3 Carrots (sliced, about 1 cup)
5 Gold Potatoes (diced into bite sized pieces)
1 cup Dry Lentils
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Dried Thyme
1/4 cup Nutritional Yeast
5 cups Veggie Broth (or use water and veggie broth mix)
2 tbsps Vegan Worcestershire Sauce
2 tbsps Tamari
1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
1 cup Baby Spinach (chopped)

Instructions

Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.
Add the diced tomatoes on top and do not stir.
Secure the lid on the Instant Pot and turn the valve to sealing. Press Manual (or Pressure Cook) for 10 minutes.
Once cooking is complete, allow pressure to release naturally for about 10 minutes. Then release the pressure.
Stir well. Add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly. Wait about 10 minutes, then enjoy.

Notes

Storage: Store lentil stew in an airtight container for about a week, or freeze in a freezer safe container for about 2 months.
No Pressure Cooker: You can easily cook this stew on the stove. Add all of the ingredients except the spinach to a large pot or Dutch oven. Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts.
Substitutions: This recipe is very adaptable. Feel free to make it even if you don't have all the ingredients. Other ingredients to try include yams, mushrooms, squash, green beans, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Instant Pot Mexican Rice

March 25, 2021 by Holly Yzquierdo 1 Comment

Making Mexican Rice in the Instant Pot is a game changer. It’s a ‘set it and forget it’ dish that can be used in a variety of ways. You’ll love this one for meal planning!

When I first started making Mexican rice 15 years ago, I used white rice. After going plant-based, 10 years ago, I adapted the recipe to use brown rice for a whole grain option.

Brown Rice vs. White Rice

The brown rice recipe tastes just as good as the quicker white rice version, but it took 45 minutes to cook on the stove.

Once I got an Instant Pot, I revised the recipe to incorporate the shorter cooking time. It’s super easy to make Mexican rice in an Instant Pot. Just throw all the ingredients in, and it’s completely hands-off until I’m ready to eat.

Spanish Rice vs. Mexican Rice

Sometimes Spanish rice and Mexican rice are used interchangeably, but they are not the same dish.

Spanish rice often looks yellow in color because it is seasoned with saffron. Mexican rice does not include saffron and usually takes on a red hue. This is caused by tomato sauce.

Meal Planning with Mexican Rice

Mexican rice can be used as a side dish or incorporated into a main dish. Go ahead and double the recipe by doubling the ingredients because you can create several meals with it throughout the week. Cooking time in the Instant Pot remains the same for a double batch, so why not?

Let start with tacos and Mexican rice on the side. This option makes the whole family happy because they can choose what to put in their tacos.

Then add some Mexican rice and refried beans to a tortilla for tasty burritos. Try making refried beans in the Instant Pot too. My recipe is oil-free.

Next, toss beans, pico de gallo, lettuce and Mexican rice in a bowl to make a pretty burrito bowl. I love the vibrant colors in this dish!

Have I convinced you to try making Mexican rice in your Instant Pot? Here are some more of my favorite recipes to make in the Instant Pot:

How to Make Mexican Rice in the Instant Pot

Ingredients

1 cup Brown Rice (uncooked)
2 cups Veggie Broth (or water with veggie broth mix)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
8 ounces Tomato Sauce
1/2 cup Cilantro (optional)

Step 1 – Combine Ingredients

Combine the brown rice, water, and spices in the Instant Pot. Give it a stir.

Step 2 – Add Sauce

Pour the tomato sauce on top of the other ingredients, but do not stir.

Step 3 – Secure Lid

Put the lid on the Instant Pot, and close the sealing valve.

Step 4 – Cook Time

Press Manual (or Pressure Cook), and set it for 22 minutes.

Step 5 – Release Pressure

Once it’s done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.

Step 6 – Fluff and Eat

Carefully remove the lid, and fluff with a fork. Garnish with cilantro, if desired. Enjoy!

Storage

All the Mexican rice to cool before storing it in an airtight container. It will be good for about 6 days. That’s plenty of time to use it in all the recipes shown above.

Tips and Tricks

For a faster cooking time, you can use white rice instead of brown rice. Simply follow the cooking directions for the type of rice you are using.

As previously mentioned, it is easy to make a double batch of Mexican rice in the Instant Pot. Double all the ingredients and keep the cooking time the same.

If you love the flavor of cilantro, add it to the rice when it is done cooking. Then put the lid of the Instant Pot back on for a couple of minutes to infuse the flavors. Yum!

Yield: 4 servings

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

Prep Time 1 minute

Cook Time 35 minutes

Total Time 36 minutes

Ingredients

1 cup Brown Rice (uncooked)
2 cups Veggie Broth (or water with veggie broth mix)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
8 ounces Tomato Sauce
1/2 cup Cilantro (optional)

Instructions

Combine the brown rice, water and spices in the Instant Pot. Give it a stir.
Pour the tomato sauce on top of the other ingredients, but do not stir.
Put the lid on the Instant Pot and close the sealing valve.
Press Manual (or Pressure Cook) and set it for 22 minutes.
Once it's done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.
Carefully remove the lid, and fluff with a fork.
Garnish with cilantro, if desired.

Notes

Save Time: For faster cooking, consider using a quick cooking white rice and look up cooking directions for that type of rice.

Want More: You can double the recipe by doubling all the ingredients. The cooking time will remain the same.

Storage: Allow rice to cool before storing in an air tight container. This rice will be good for about 6 days.

More Flavor: You can also add fresh cilantro to the rice once you are done cooking. Just sprinkle on top and put the lid on for a couple of minutes.

Vegan Bolognese Pasta with Lentils

March 18, 2021 by Holly Yzquierdo 7 Comments

Kids and adults all love pasta and red sauce. This vegan bolognese recipe is the ultimate comfort food – even if you can’t pronounce it.

What exactly is bolognese? Bolognese is a sauce that is typically meat-based containing beef, tomatoes and spices. It is most often served over spaghetti noodles.

My version is made with lentils as the protein instead of beef. Most of the ingredients are probably already in your pantry.

Red lentil bolognese is a hearty sauce that can be used in a variety of ways. It stores well and is nice to have on hand for several meals throughout the week. I’ll show you multiple ways to serve it to keep things interesting.

How Do You Say Bolognese?

The term “bolognese” comes from the town of Bologna, Italy. All the great pasta sauces come from Italy, right?

In this house, I call it vegan spaghetti sauce, but the proper pronunciation is “bow-luh-naze”.

No matter how you say it, vegan bolognese sauce with lentils is sure to land in your meal rotation. It is easy to cook – even with mistakes as you’ll see in my video – affordable and crowd-pleasing.

How to Make Vegan Bolognese Pasta with Lentils

Ingredients

8 ounces Pasta (your choice of pasta)
1/2 Yellow Onion (finely chopped)
4 cloves Garlic (minced)
1/4 cup Water
1 1/2 tsps Oregano
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1 cup Dry Red Lentils (rinsed)
2 tbsps Tomato Paste
3 cups Veggie Broth
1 cup Tomato Sauce
2 tbsps Balsamic Vinegar (divided)

Step 1 – Prepare Pasta

Begin by cooking your pasta of choice according to its package directions. Eight ounces makes about four servings. You might want to make more for leftovers and meal planning.

Step 2 – Cook Onions and Spices

Next, add the onion, garlic and water to a pot over medium heat. Cook them until the onion begins to soften and the water evaporates. Then add the oregano, salt and red pepper flakes. Cook for another minute.

You will see in the video that my pan was far too hot when I started. The onion began to stick. To overcome the heat, I added more water and scraped the onion and garlic off the pan until the water evaporated. Then continued with the remainder of the recipe.

Don’t get discouraged if you don’t follow the recipe exactly as described. Bolognese sauce is very forgiving and can be easily recovered.

Step 3 – Boil the Sauce

It’s time to add the lentils. Stir them in along with the tomato paste. Add the vegetable broth, tomato sauce and half of the balsamic vinegar. Mix well. Bring the sauce to a gentle boil. Then reduce the heat and simmer for 30 minutes or until the lentils are very tender.

Again, the video will show where I veered away from the recipe slightly. I forgot to add the tomato paste! Once I realized my mistake, I came back and added the missing ingredient. All was fine.

Step 4 – Season

Finally, stir in the remaining balsamic vinegar and continue to simmer for an additional 2-3 minutes. Season with additional salt, if needed, and enjoy!

Add More Flavor

This recipe is versatile to accommodate everyone’s tastes. Looking for more flavor? Replace the tomato sauce with your favorite marinara sauce. You can also add freshly chopped herbs, such as basil or oregano, toward the end of cooking.

Want more spice? Add more red pepper flakes to your liking. They can be added as a topping at the end for that one family member who loves spicy food.

Serving Suggestions

Bolognese sauce on top of spaghetti noodles is classic and comforting. I have found some other ways to enjoy the sauce to break up the monotony.

Serve it over baked potatoes to make it extra filling. You can also increase your veggies by spooning the sauce over veggie spirals or veggie noodles. Another option is to dip fresh bread in the sauce. This can be served as a side dish or an appetizer.

Storing Bolognese Sauce

The sauce can be stored in an airtight container in the refrigerator for up to five days. Divide it into individual containers to grab quickly for meals throughout the week. One cup is one serving.

More Vegan Sauces to Try

Yield: 4 Servings

Vegan Bolognese Sauce with Pasta

Easy, oil-free Vegan Bolognese Sauce is made with red lentils and is perfect on top of a big bowl of pasta.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

8 ounces Pasta (your choice of pasta)
1/2 Yellow Onion (finely chopped)
4 cloves Garlic (minced)
1/4 cup Water
1 1/2 tsp Oregano
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1 cup Dry Red Lentils (rinsed)
2 tbsps Tomato Paste
3 cups Veggie Broth
1 cup Tomato Sauce
2 tbsps Balsamic Vinegar (divided)

Instructions

Cook pasta according to package directions. Eight ounces makes about 4 servings. (Make more for easy leftovers.)
In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins to soften and the water evaporates. Add the oregano, salt and red pepper flakes and cook for an additional minute.
Stir in the lentils and tomato paste. Add the vegetable broth, tomato sauce and half the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce heat and simmer for about 30 minutes or until lentils are very tender.
Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more. Season with additional salt if needed and enjoy.

Notes

Leftovers: Refrigerate in an airtight container for up to five days.

Serving Size: One serving is approximately one cup of sauce.

More Flavor: Use your favorite marinara sauce instead of tomato sauce. Add freshly chopped basil or oregano at the end.

Additional Toppings: top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.

How to Use: Serve over potatoes, veggie noodles, pasta noodles, or dip fresh bread in it.

Easy Red Lentil Chili (Vegan)

March 11, 2021 by Holly Yzquierdo 6 Comments

Chili is a popular comfort food, especially when the weather turns colder. This red lentil chili, sometimes know as vegan three bean chili, packs a lot of protein and fiber into a single pot.

One pot meals are perfect for meal planning. Make a batch chili at the beginning of the week to have available for quick lunches and dinners. While this chili comes together quickly, the flavors continue to develop over time.

Each family member can customize their own bowl of red lentil chili by adding spice or their favorite toppings. It’s simple to add meat and/or dairy on top for those who are not vegan as well.

What are Red Lentils?

Lentils are legumes, in the same family as beans and peanuts. They are small and lens shaped making them quick to cook. Red lentils are frequently used in vegetarian or vegan soups as a source of protein.

Red lentils are one of several colors that lentils can be. Their color ranges from red to yellow, green, brown and even black.

The taste of lentils is mild and earthy. Red lentils are slightly sweeter than the other colors, but they all require a fair amount of seasoning.

You can purchase lentils in bags, similar to dried beans. They can also be sold in bulk bins.

Store lentils in an airtight container for an extended shelf life. This is a simple staple to keep on hand that can be added to a variety of dishes.

Do Red Lentils Need to be Soaked?

Red lentils do not need to be soaked before cooking. You can add them straight to the chili. I add them to soups a lot too. This red lentil chili recipe really is easy!

How to Cook Red Lentils

Cooking red lentils could not be easier. Just toss them in a pot, and cover with water.

In this recipe for easy red lentil chili, toss all the ingredients in a pot and cover them with water. Simmer until any extra liquid has cooked out, and it’s ready to eat!

Benefits of Red Lentil Chili

In a nutshell, here’s why you should make red lentil chili:

One pot – less dishes to wash
Only takes 30 minutes
Protein packed
Perfect for meal prep
Family friendly
Easy to customize
Affordable ingredients
It’s delicious!

How to Make Vegan Red Lentil Chili

Ingredients

1/2 White Onion (diced, or your preferred onion)
1 can Black Beans (15 ounce can, drained and rinsed)
1/4 cup Dry Red Lentils (or other lentils)
1 can Petite Diced Tomatoes (15 ounces, or use 3 whole tomatoes and dice them)
1 can Red Kidney Beans (15 ounce can, or other red beans, drained and rinsed)
1 Jalapeno Pepper (optional, remove seeds for less spice)
4 cloves Garlic (minced)
1 can Tomato Sauce (8 ounces)
1 tbsp Chili Powder (American chili powder is a spice blend)
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Paprika
1 Salt & Pepper (to taste)
1/2 cup Water (more or less to cover all ingredients)

Step 1 – Dump Ingredients in One Pot

Begin by adding the beans, lentils, onion, tomatoes, peppers, and tomato sauce to a large pot or Dutch oven.

Step 2 – Add Spices

You can control the flavor of your chili by adding spices to suit your individual preferences. if you don’t like something, leave it out. Then cover all the ingredients with water, and give the pot a nice stir.

Step 3 – Simmer

All that’s left to do is let the chili simmer until the vegetables and lentils are soft and most of the liquid has cooked out. I simmered mine for 20 minutes, uncovered.

Tips

Chili powder is an American spice blend. Some people like a little, and some people like a lot in their chili. This is not the same as Asian chili powder. Start with less and see what you like. In my Texas Style Chili, I use 1/4 to 1/2 cup, but others only use one or two tablespoons. This recipe only uses one tablespoon.

Also, you can use any type of beans you like. Use all one type or mix it up with different cans.

More Easy Lentil Recipes

Now that you are an expert in all things lentils, you’ll want to cook them all the time. Here are some more easy lentil recipes to fill your meal plan:

Yield: 4 servings

Easy Red Lentil Chili (Vegan)

This easy red lentil chili is made in one pot or a Dutch oven. The recipe is vegan is flavorful and full of fiber.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

1/2 White Onion (diced, or your preferred onion)
1 15 ounce can Black Beans (drained and rinsed)
1/4 cup Dry Red Lentils (or other lentils)
1 can Petite Diced Tomatoes (15 ounces, or use 3 whole tomatoes and dice them)
1 15 ounce can Red Kidney Beans (drained and rinsed, or other red beans)
1 Jalapeno Pepper (optional, remove seeds for less spice)
4 cloves Garlic (minced)
1 can Tomato Sauce (8 ounces)
1 tbsp Chili Powder (American Chili Powder is a spice blend)
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Paprika
Salt and Pepper to Taste
1/2 cup Water or veggie broth (more or less to cover all ingredients)

Instructions

Add beans, diced onion, tomatoes, peppers, lentil and tomato sauce to a large sauce pan or Dutch oven.
Add spices to suit your individual taste preferences. If you don't like something, leave it out. Add enough water to cover all ingredients and stir.
Simmer until the veggies are soft and most of the extra liquid has cooked out. I simmered for 20 minutes, uncovered.

Notes

Beans: You can use one type of canned beans. I prefer to mix it up with some variety.
Serve With: This chili is great on it's own, but it is also good as a topping for a baked potato. You can also enjoy it with corn bread or warm tortillas.
Meat and Dairy: This is a vegan chili but some of our meal plan members have omnivore family members. They will serve their portion then add seasoned and cooked ground beef or ground turkey, or shredded cheese on top for family members.

Plant-Based Diet Meal Plan

February 8, 2021 by Holly Yzquierdo 1 Comment

This week’s plant-based diet meal plan is full of easy and delicious recipes! This meal plan is perfect for busy families. We do a little meal prep on the weekend because our work week is very busy but you don’t have to meal prep to make this work.

I can’t tell you how much I’m looking forward to these plant-based recipes!

To help the week run a bit smoother, this weekend we prepared:

Lentil and Squash Soup*
Mediterranean Chickpea Salad* that we will serve over greens
Apple Oatmeal Muffins for snacks
Instant Pot Brown Rice

We still have leftover Instant Pot Oatmeal and Instant Pot Breakfast Rice that we made last week. We pretty much make a new batch as soon as we run out of each recipe. We also have a bunch of golden potatoes we cooked in the Instant Pot.

Plant-Based Dinner Meal Plan

Our dinner meal plan includes some of the items we meal prep and other recipes that are usually easy enough to make on a week night after a long day of work.

Monday: Lentil and Squash Soup* (made during our meal prep)

Tuesday: Mediterranean Chickpea Salad* (made during our meal prep) served over greens. We are back to our salad routine.

Wednesday: Sweet Potato Black Bean Burgers* with Oil-Free Potato Wedges. That burger recipe is exclusive for our meal plan members but you may enjoy this Vegan Burger recipe.

Thursday: Quick and Easy Stir Fry* made with the Instant Pot Brown Rice we cooked during our meal prep. Here is a similar stir fry recipe.

Friday: Bean and Potato Quesadillas* are such an easy and delicious meal. I love them for Friday night because we can quickly make them and have family movie night.

*The recipes marked with an asterisk are exclusive for our Plant-Based Diet Meal Plan Membership. Members have access to exclusive recipes and meal plans, complete shopping list, monthly bonuses, and tips for pleasing non plant-based family members. If you want more information about the membership, you can click here to get on the wait list.

We eat these dinner leftovers for lunch every day. We almost always have lettuce and veggies for salads, steamed potatoes and a soup in the fridge. We will combine those items with other leftovers for a really great lunch!

I’ve worked from home for years, only occasionally going to the office for meetings. Since the pandemic started, Jim and the boys are working and schooling from home too. We love being together all the time and eating lunch together. Before we had the opportunity to eat lunch together, we would rarely take the break to eat a good meal.

What do you usually eat for lunch?

Plant-Based Game Day Snacks

February 5, 2021 by Holly Yzquierdo Leave a Comment

I haven’t heard of a single Super Bowl party this year. I’m sure some people will still have them but we will be staying home. If you are looking for oil-free, plant-based snacks for the big game, I’ve got you covered!

These recipes will give you the flavor of your regular favorites without the meat, dairy or oil!

I reached out to a few of my plant-based friends and will be sharing some of their favorites too!

Plant-Based Game Day Snacks

Your team will love these flavorful snacks while you watch the game. Most are super easy and all are delicious!

« Previous Page

Blog

Stove Top vs Pressure Cooker

Vegan Instant Pot Stew

Instant Pot Lentil Stew Recipe

Ingredients

Step 1 – Place Ingredients in Instant Pot

Step 2 – Add Tomatoes

Step 3 – Pressure Cook

Step 4 – Release Pressure

Step 5 – Add Spinach

No Pressure Cooker?

Substitutions

Storage

More Lentil Recipes

Ingredients

Instructions

Notes

Recommended Products

Did you make this recipe?

Brown Rice vs. White Rice

Spanish Rice vs. Mexican Rice

Meal Planning with Mexican Rice

How to Make Mexican Rice in the Instant Pot

Ingredients

Step 1 – Combine Ingredients

Step 2 – Add Sauce

Step 3 – Secure Lid

Step 4 – Cook Time

Step 5 – Release Pressure

Step 6 – Fluff and Eat

Storage

Tips and Tricks

Ingredients

Instructions

Notes

Instant Pot Mexican Rice

How Do You Say Bolognese?

How to Make Vegan Bolognese Pasta with Lentils

Ingredients

Step 1 – Prepare Pasta

Step 2 – Cook Onions and Spices

Step 3 – Boil the Sauce

Step 4 – Season

Add More Flavor

Serving Suggestions

Storing Bolognese Sauce

More Vegan Sauces to Try

Ingredients

Instructions

Notes

Did you make this recipe?

What are Red Lentils?

Do Red Lentils Need to be Soaked?

How to Cook Red Lentils

Benefits of Red Lentil Chili

How to Make Vegan Red Lentil Chili

Ingredients

Step 1 – Dump Ingredients in One Pot

Step 2 – Add Spices

Step 3 – Simmer

Tips

More Easy Lentil Recipes

Ingredients

Instructions

Notes

Did you make this recipe?

Plant-Based Dinner Meal Plan

Footer

Find it here!

Amazon Affiliate Disclosure

Disclosures