Weeknight · Instant Pot · about 40 minutes

“Speedy” Spinach & Lentil Stew

Name: "Speedy" Spinach & Lentil Stew
Total time: 40 min
Yield: 4 servings
Ingredients: 2 vegetable bouillon cubes; 1 tsp granulated garlic; ½ tsp black pepper; 1 tbsp ground cumin; 1660 ml water; ⅔ cup dried vegetable soup blend; 1 cup freeze-dried spinach; 1 can diced tomatoes; 2 bay leaves; 190 g green or brown lentils; 140 g brown rice; 15 ml olive oil

A one-pot pantry stew — green lentils and brown rice with tomato and rehydrated spinach, pressure-cooked into a hearty, spoonable bowl. Shelf-stable ingredients, weeknight-fast.

~40 min total 15 min pressure Instant Pot method

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Instant PotVeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Rehydrate the dried veg and spinach before pressure-cooking. Let the vegetable blend and freeze-dried spinach plump in the simmering broth for a minute or two so they cook evenly, then add the lentils and rice. Use green or brown lentils (not red, which dissolve; not French, which stay firm).

Easier, if you like

Frozen spinach (thawed and squeezed) can stand in for the freeze-dried.
Make it ahead — it reheats well and thickens overnight; loosen with a little water.

Method

Cook's notes

Brothy or thick: the full amount of water makes a loose, spoonable stew — hold back ½–1 cup for something closer to a pilaf.

Green or brown lentils only. Red lentils would melt into the broth; French (Puy) lentils would stay too firm for the 15-minute cook.

It doubles cleanly — keep the same pressure time and natural release.

Freeze-dried spinach keeps for ages on the shelf; a cup of thawed frozen spinach works just the same.

Vegan and gluten-free as written

Vegan / gluten-free: it already is — just use a gluten-free bouillon.

Heartier: a can of drained chickpeas or white beans stirred in at the end makes it stick-to-your-ribs.