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Instant Pot Lentil Gumbo

21 INGREDIENTS • 6 STEPS • 20MINS

Instant Pot Lentil Gumbo

Recipe

4.8

7 ratings
This vegan lentil gumbo recipe made quick and easy in the instant pot! A wholesome flavorful dinner that feeds a crowd. Rich in plant-based protein, with the addition lentils, this gumbo is both filling and nourishing!
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This vegan lentil gumbo recipe made quick and easy in the instant pot! A wholesome flavorful dinner that feeds a crowd. Rich in plant-based protein, with the addition lentils, this gumbo is both filling and nourishing!
author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/

20MINS

Total Time

$1.61

Cost Per Serving

Ingredients

Servings
6
us / metric
Olive Oil
1 Tbsp
Olive Oil
Garlic
2 cloves
Garlic, minced
Red Bell Pepper
1
Red Bell Pepper, chopped
Onion
225 g
Onions, chopped
Celery
2 stalks
Celery, chopped
about 1 cup
Fresh Thyme
1 Tbsp
Fresh Thyme
Fresh Oregano
1 tsp
Fresh Oregano
Cajun Seasoning
1/2 tsp
Cajun Seasoning
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Lentils
190 g
Lentils
Vegetable Broth
720 mL
Vegetable Broth
Okra
200 g
Okra, chopped
Diced Tomatoes
1 can
(13 oz)
Diced Tomatoes
Low-Sodium
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Tomato Sauce
120 g
Tomato Sauce
Cauliflower
105 g
Cauliflower, finely chopped
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Jalapeño Pepper
to taste
Jalapeño Peppers, sliced
Fresh Cilantro
to taste
Fresh Cilantro
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes

Nutrition Per Serving

VIEW ALL
Calories
196
Fat
3.0 g
Protein
10.7 g
Carbs
33.5 g
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author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/

Cooking Instructions

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step 1
Sauté Olive Oil (1 Tbsp), Onions (225 g), Garlic (2 cloves), Red Bell Pepper (1), and Celery (2 stalks) for 5 minutes on sauté setting, until softened and fragrant.
step 2
Add Fresh Thyme (1 Tbsp), Fresh Oregano (1 tsp), Cajun Seasoning (1/2 tsp), and Cayenne Pepper (1/2 tsp) and mix again for 1 minute.
step 3
Add Lentils (190 g), Vegetable Broth (720 mL), Okra (200 g), Diced Tomatoes (1 can), Apple Cider Vinegar (2 Tbsp), Tomato Sauce (120 g), and Cauliflower (105 g). Mix together.
step 4
Place lid on pressure cooker and cook on high for 12 minutes.
step 4 Place lid on pressure cooker and cook on high for 12 minutes.
step 5
After cooking, add Sea Salt (to taste) and Ground Black Pepper (to taste).
step 5 After cooking, add Sea Salt (to taste) and Ground Black Pepper (to taste).
step 6
Once ready to serve into bowls, garnish with Crushed Red Pepper Flakes (to taste), Jalapeño Peppers (to taste), and Fresh Cilantro (to taste).
step 6 Once ready to serve into bowls, garnish with Crushed Red Pepper Flakes (to taste), Jalapeño Peppers (to taste), and Fresh Cilantro (to taste).
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