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–+ servings

Lentil Cacciatore Stew

Notes: I love this recipe! It's such a simple but flavorful one that you can make in a instantpot, crockpot or stovetop, depending on your preference. Great served with cooked rice, quinoa, toasted bread, avocado or topped with arugula (or an arugula or green salad). Adapted from NYT.
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Course crockpot, dinner, freezer meals, instantpot, Soup
Servings 4

Ingredients 

  • 3/4 cup red lentils
  • 1 large can crushed or diced tomatoes
  • 5 medium carrots chopped
  • 1 medium red bell pepper chopped
  • 1/4 cup capers drained
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 1/2 tsp italian seasoning/herbs dried
  • 1/2 cup red wine or stock OR 2 TB red wine vinegar

Instructions

  • INSTANTPOT: Add all ingredients together in the instantpot. Add 1/4 cup water and close lid. Set to "bean/lentil" program (approx 30 minutes on high pressure). Close tamper to your back left corner and let cook until done.
  • CROCKPOT: Add all ingredients together in the crockpot. Add 1/4 cup water and close lid. Set for 4-6 hours and let cook until done.
  • STOVETOP: Add olive oil to a stockpot set over medium high heat. Add carrots and red peppers and let cook for 5-7 minutes or until slightly brown. Add capers, spices, tomato paste, tomato sauce and red wine/stock/red wine vinegar and let heat all together, stirring as needed. Add lentils next, stir in well, reduce heat to medium low and cover the pot, letting lentil cook for 25-30 minutes until the turn into a stew. Serve warm.