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Servings:

Instant Pot Lentil Gumbo

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!

Total Time

20min

4.8

7 Ratings

Author: Cotter Crunch

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

2 cloves

Garlic , minced

•

Red Bell Pepper , chopped

•

1 1/2 cups

Onions , chopped

•

2 stalks

Celery , chopped

•

1 Tbsp

Fresh Thyme

•

1 tsp

Fresh Oregano

•

1/2 tsp

Cajun Seasoning

•

1/2 tsp

Cayenne Pepper

•

1 cup

Lentils

•

3 cups

Vegetable Broth

•

2 cups

Okra , chopped

•

1 can
(13 oz)

Diced Tomatoes

•

2 Tbsp

Apple Cider Vinegar

•

1/2 cup

Tomato Sauce

•

1 cup

Cauliflower , finely chopped

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

•

to taste

Jalapeño Peppers , sliced

•

to taste

Fresh Cilantro

•

to taste

Crushed Red Pepper Flakes

Cooking Instructions

Sauté Olive Oil (1 Tbsp) , Onions (1 1/2 cups) , Garlic (2 cloves) , Red Bell Pepper (1) , and Celery (2 stalks) for 5 minutes on sauté setting, until softened and fragrant.

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.

Add Lentils (1 cup) , Vegetable Broth (3 cups) , Okra (2 cups) , Diced Tomatoes (1 can) , Apple Cider Vinegar (2 Tbsp) , Tomato Sauce (1/2 cup) , and Cauliflower (1 cup) . Mix together.

Place lid on pressure cooker and cook on high for 12 minutes.

After cooking, add Sea Salt (to taste) and Ground Black Pepper (to taste) .

Once ready to serve into bowls, garnish with Crushed Red Pepper Flakes (to taste) , Jalapeño Peppers (to taste) , and Fresh Cilantro (to taste) .

Nutrition Per Serving

CALORIES

196

FAT

3.0 g

PROTEIN

10.7 g

CARBS

33.5 g