Instant Pot very veggie lentil bake
My hugely popular very veggie lentil bake recipe, adapted for cooking in the Instant Pot!
Servings: 4 people
Calories: 382kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 250 g (~ 1 1/8 cup) red lentils
- 100 g (~ 1/3 cup) white rice
- 1 medium courgette (zucchini), grated
- 1 small leek, or 1/2 large leek, diced
- 1 medium carrot, diced fairly small
- 5 medium mushrooms, diced
- 200 g cheddar cheese, grated (~ 2 cups when grated)
- 2 tsp smoked paprika
- 1 tsp hot chilli powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- Black pepper
- 850 ml (~ 3 1/2 cups) vegetable stock
Instructions
- Add all of the ingredients to the bowl of the Instant Pot, just holding back about a third of the cheese. Mix thoroughly, and scrape down the sides so that everything is just submerged in the liquid. Sprinkle the remaining grated cheese on top.
- Place the bowl into the Instant Pot, and close the lid. Make sure the valve is set to 'sealing'. Set the Instant Pot to 'pressure cook' - high pressure, normal mode. Set the Instant Pot to cook for 20 minutes (it will also take an additional 10 minutes or so to come to pressure), and leave it to cook.
- When the Instant Pot has finished cooking, carefully perform a quick pressure release, and remove the lid. Serve warm.
Notes
Please make sure you read the manual of your Instant Pot before attempting to cook with it, and follow all safety recommendations.
Nutrition
Nutrition Facts
Instant Pot very veggie lentil bake
Amount Per Serving (1 portion)
Calories 382
Calories from Fat 157
% Daily Value*
Fat 17.4g27%
Saturated Fat 10.7g54%
Cholesterol 53mg18%
Sodium 672mg28%
Potassium 480mg14%
Carbohydrates 37.9g13%
Fiber 3.6g14%
Sugar 4.2g5%
Protein 19.2g38%
Calcium 310mg31%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.