black beluga lentils

This Creamy Mushroom and Black Beluga Lentil Stew is vegan, gluten-free, and plant-forward, but creamy and delicious. With hearty black beluga lentils, umami-packed mushrooms, and nutrition superstar kale, this is comfort food you can feel good about!

Creamy Mushroom and Black Beluga Lentil Stew

(~200 grams) black beluga lentils (can substitute French green lentils)

(420 milliliters) low-sodium vegetable broth

thyme

spring of fresh rosemary

bay leaf

kosher salt ((1/4 teaspoon if cooking lentils on stovetop))

black peppercorns

olive oil

onion

garlic (minced)

(~450 grams) cremini mushrooms, sliced

(~110 grams) shiitake mushrooms (caps only), sliced

Kosher salt and black pepper

thyme leaves

red pepper flakes

½ tablespoons white or yellow miso paste

tahini

½ tablespoons reduced-sodium tamari ((gluten-free soy sauce))

(480 milliliters) low-sodium vegetable broth

(120 milliliters) “lite” coconut milk

balsamic vinegar

Sift through the lentils to remove any debris or pebbles. Then place them in a fine-mesh sieve and rinse under cold water until the water runs clear.

To make the lentils in the Instant Pot, combine all of the Lentils ingredients in the inner pot and stir to combine. Select the Pressure Cook setting (or Manual setting, depending on your model) at high pressure for a cook time of 6 minutes. Allow a natural pressure release.

To make the lentils on the stovetop, add the lentils to a large saucepan or Dutch oven and add the 2 cups of vegetable broth or water. Add the remaining ingredients (thyme, rosemary, bay leaf, 1/4 teaspoon salt, and black peppercorns). Bring the water a boil over high heat, then reduce the heat to medium and add a pinch of salt. Simmer the lentils for 20-25 minutes until just tender.

While the lentils are cooking, prepare the ingredients for the mushroom stew (chop the vegetables, measure out the ingredients, etc.).

To make the mushroom stew, heat a Dutch oven or large soup pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion and cook until lightly browned, about 5-7 minutes, stirring frequently.

Add the sliced cremini and shiitake mushrooms and let them sit undisturbed for 3 minutes to allow them to brown. Then stir the mushrooms, and add a generous amount of kosher salt and pepper. Add the garlic, thyme leaves, and crushed red pepper flakes, and stir to combine until the mixture is fragrant, about 1-2 minutes.

Pour in the white wine and deglaze the pan for 2-3 minutes, scraping up any browned bits as needed. Then add the miso paste, tahini, and tamari and stir into the mushrooms to coat them. Add the cooked and drained lentils, 2 cups vegetable broth, and lite coconut milk. Stir well, and bring the stew to a boil.

Once the stew is boiling, carefully pour half of it into a stand blender. Blend until the mixture is completely pureed and smooth, and then pour the mixture back into the pot and stir to combine. Alternatively, use an immersion blender directly in the pot to partially blend the stew.

Once the stew has been blended, add in the sliced kale. Bring the stew to a boil until it is thick and creamy and the kale has wilted. Stir in the balsamic vinegar. Taste for seasonings and adjust accordingly.

This Instant Pot Pearl Couscous and Lentil Salad is an easy dump-and-go Instant Pot recipe that’s a light, healthy vegan recipe perfect for summer. Featuring French green lentils, pearl couscous, and a zingy vinaigrette with lots of fresh herbs.

Instant Pot Pearl Couscous and Lentil Salad

French green (Puy lentils, soaked

yellow onion, (diced)

red, (yellow, or orange bell peppers, diced)

carrots, (diced)

garlic cloves, (minced)

pearl or Israeli couscous

low-sodium vegetable broth

salt

black pepper

bay leaves

thyme sprigs

red wine vinegar

dill

Italian-flat leaf parsley, (finely chopped)

green olives, (sliced)

cherry tomatoes, (halved

salt and black pepper

Soak the lentils in water to cover for 1-2 hours. Drain the lentils.

Place the soaked and drained lentils, onions, bell peppers, carrots, garlic, couscous, vegetable broth, salt, pepper to taste, bay leaves, and thyme sprigs in the Instant Pot and stir well to combine.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.

Once the 3-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Open the pot and discard the bay leaves and thyme sprigs.

Transfer the couscous-lentil mixture to a large bowl and allow to come to room temperature.

To the couscous-lentil mixture, add the extra-virgin olive oil, vinegar, dill, parsley, olives, tomatoes, and salt and pepper to taste. Stir to combine and taste for seasonings, adding more salt and pepper as needed, or a splash more vinegar for acidity.

Easy and delicious vegan Instant Pot recipes that are perfect for summer! You can find these recipes in my cookbook, The Vegan Instant Pot Cookbook, and in the PDF guide below.  

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VEGAN INSTANT POT RECIPES FOR SUMMER | 3 easy recipes

With just a few minutes of hands-on cooking, this Instant Pot Butternut Squash Lentil Curry will become your go-to for weeknight meals. It’s hearty, healthy comfort food at its finest (and easiest).

Instant Pot Butternut Squash Lentil Curry

unrefined (virgin coconut oil, divided)

cumin seeds

kosher salt, (divided)

(2-inch) piece of fresh ginger, (finely minced or grated)

curry powder

turmeric

cayenne pepper ((optional,

water

(360 mL) low-sodium vegetable broth

brown lentils or green lentils

(15-ounce

coconut milk

cashew butter ((can substitute with almond butter

baby kale or baby spinach ((or 4-5 large handfuls))

lemon

cilantro, (roughly chopped)

For serving: white rice

Rinse the lentils and drain them.

Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tablespoon of the coconut oil, followed by the cumin seeds. Toss for 30-60 seconds until lightly browned and very fragrant.

Add the remaining 1 tablespoon oil, followed by the onion and 1/2 teaspoon of the kosher salt. Cook the onion for 4-5 minutes until lightly browned. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking.

Stir in the the curry powder, turmeric, and cayenne (if using) for 30 seconds, adding the 2 tbsp water to prevent the mixture from drying out too much.

Add the chopped butternut squash and stir to coat it in the spice mixture. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Scoop the cashew butter on top but do not stir. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning.

Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes.

Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale. Select the Sauté setting and heat for about 2 minutes or until the kale has wilted, then select Cancel. Add the lemon or lime juice and the cilantro and stir to combine.

Serve the butternut squash lentil curry over white rice or with flatbread.

Instant Pot Directions

Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant.

Add the onions and cook until they are translucent, about 5 minutes. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated.

Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir well to combine.

Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes.

Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine.

Stovetop Directions

This vegan, gluten-free Creamy Lentil and Vegetable Bake is the ultimate comfort food. Sweet, caramelized roasted vegetables and creamy lentils are baked in a rich cashew cream and make for an excellent vegan main dish for any holiday gathering!

Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free)

+ 2 tablespoons ((~150 mL) water)

garlic

nutritional yeast

lemon juice

sea salt +

sweet potato, (peeled)

carrots, (peeled)

olive oil oil

sweet onion, (diced)

French green lentils ((also known as Puy lentils*))

vegetable broth

white or yellow miso paste

balsamic vinegar**

Cover the cashews with boiling water and allow to soak for 1 hour. When done soaking, drain well and rinse.

Preheat the oven to 400°F/205°C. Line two large sheet pans with parchment paper (optional, but for easy cleanup).

Prepare the vegetables. Cut the cauliflower into florets, and chop the peeled sweet potato into roughly equal size as the florets. Chop the carrots into slightly smaller pieces than the sweet potato (they take longer to cook). Toss the vegetables with the oil and generously season with salt and pepper. If the veggies seem dry, add a bit more oil as needed. Spread the veggies out in a single layer on the prepared sheet pans. Roast in the oven until they are browned in some spots and soft, tossing once during cooking, about 25 to 30 minutes. Reduce the oven temperature to 350°F/175°C (or turn off until ready to assemble the bake).

While the vegetables are roasting, cook the lentils. Heat a deep sauté pan or Dutch oven over medium heat and add the 1 1/2 tablespoons olive oil. Add the diced sweet onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.

Deglaze the pan with the vegetable broth or water, and then add the French green lentils and thyme sprigs. Bring to a boil, and then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Remove the thyme sprigs and add the tahini, miso paste, and balsamic vinegar. Stir well to combine and taste for seasonings, adding salt or pepper as desired.

While the vegetables are roasting and the lentils are cooking, make the cashew cream. To a high-powered blender or food processor, add the soaked and drained cashews, water, garlic, nutritional yeast, lemon juice, 1/2 teaspoon sea salt and black pepper to taste. Blend until smooth and creamy. If you need a bit more water to blend the cashews, add 1-2 more tablespoons. You can also prepare the cashew cream a few days in advance, if desired.

Assemble the bake: If the oven is off, heat it 350°F/175°C. Layer the roasted vegetables on the bottom of a 13×9-inch baking pan or 3-liter casserole (or in two smaller baking pans). Top with the cooked lentils and then pour the cashew cream on top, smoothing it out over the entire surface. Bake for 20 minutes, until warmed through. If desired, turn on the oven broiler and broil for a minute or two until the cashew cream is browned in some spots.

Store leftovers in an airtight container in the fridge for up to 3-4 days.

https://www.youtube.com/watch?v=VVZ2sYVv4tw&feature=emb_title

Two vegan holiday main dish ideas that your whole family will love - they're comforting, indulgent, and delicious! Recipes linked below. 
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CHEESY FARRO STUFFED BUTTERNUT SQUASH: https://www.rainbowplantlife.com/blog/cheesy-baked-butternut-squash-vegan

CREAMY LENTIL WINTER BAKE: https://www.rainbowplantlife.com/blog/creamy-lentil-winter-bake
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VEGAN HOLIDAY MAIN DISHES your whole family will want to eat

Vegan Instant Pot Butternut Squash Lentil Curry

unrefined virgin coconut oil, (divided)

(2-inch) piece of fresh ginger, finely minced or grated

This is my favourite lentil soup ever, with tarragon, garlic, smoked paprika, and thyme. Plus, check out 30+ delicious lentil recipes in this post!

Lentil Recipes: French Lentil Soup

medium onion, small dice

thyme leaves, minced

tarragon

smoked paprika

garlic,

medium carrots, small dice

celery, small dice

tomatoes

french lentils, picked over and rinsed

vegetable stock, plus extra if needed

sea salt and ground black pepper,

parsley,

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions and sauté for at least 10 minutes, stirring them around frequently. They shouldn’t sizzle too loudly! This is a slow-cooking kind of process, so turn the heat down if you think they’re cooking too fast.

When the onions are quite soft, add the thyme, tarragon, and paprika and sauté for another 5 minutes, stirring here and there. Add the garlic and stir until very fragrant, about 1 minute. Add the carrots and celery and cook for another 8-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir to coat vegetables. Cook out and simmer the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot.

Add remaining vegetable stock to the pot. Give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season the finished soup liberally with salt and pepper. Stir in the parsley, if using.

Serve the soup hot.

Thanks for this great post. Lentils are a primary staple in my home, so I appreciate the many beautiful recipes shared here and look forward to trying as many as I can.

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