Print this Recipe

Here is one of my favorite recipes for batch cooking. I must say my #InstantPot has been a game changer for me in the kitchen. If you don’t have one, you can easily make this in a crock pot or on the stove, the only thing that changes is the cooking time.

Here’s what you’ll need:

32 Ounces Dry Black Lentils, rinsed

48 Ounces Chicken Bone Broth

1 Cup Water

1/2 Yellow Onion, chopped

3-4 Garlic Cloves, chopped

6 Mini Sweet Peppers

1 Large Tomato

1 Large Carrot

1/4 teaspoon Garam Masala

1/2 teaspoon Turmeric

4 shakes Cumin

4 shakes Ginger

Celtic Sea Salt to taste

Extra Virgin Olive Oil

**Choose ALL ingredients Organic**

Make it!

1. Instant Pot Version – Sauté garlic and onions for 6 minutes on sauté mode. At the same time place peppers, tomato, and carrots in the food processor and chop fine. Then add in all of the ingredients into the Instant Pot and seal the lid. Make sure that the lentils are covered with liquid, add in more water if needed. Pressure cook on High/Normal for 10 minutes.

2. Stove Top Version – Place the lentils in a medium saucepan on the stove top. Add in the chicken bone broth and the water, and be sure they cover the lentils completely. Place on medium heat for 30 minutes or until soft. Next, place peppers, tomato, and carrots in the food processor and chop fine. In a skillet, sauté the garlic and onions for a few minutes. Once the onions are translucent, add in the chopped vegetable mixture and sauté adding in the spices (masala, turmeric, cumin, and ginger). Once the lentils are done, add in the above mixture to the lentils and cook together for 5 minutes, adding salt to taste.

3. Slow Cooker or Crock Pot Version – Sauté garlic and onions for 6 minutes on sauté mode. At the same time, place peppers, tomato, and carrots in the food processor and chop fine. Next, add in all of the additional ingredients into the pot, making sure that the lentils are completely covered with liquid, add more water as needed. Set to cook on high for 4 hours or on low for 8 hours. Periodically check to make sure it has enough liquid, if not add in as needed and stir.

I love to serve this with Quinoa, but a Jasmin rice would work as well.

For batch cooking, store in glass airtight containers in the freezer for easy grab and go meals

In Peace, Love, and Health,

Adita