Stewed Lentils with Potatoes & Spinach

Stewed Lentils with Potatoes & Spinach

Stewed Lentils with Potatoes and Spinach

Laura Pazzaglia
3.86 from 28 votes
Pressure Cook Time 10 minutes
Course Soups, Stews & Chilis
Cuisine American
Servings 4
Calories 313 kcal


  • 1 tablespoon olive oil
  • 1 celery stalk chopped
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 2 medium potatoes diced skin-on
  • 2 cups vegetable stock
  • 1 bay leaf
  • cups dry whole lentils rinsed
  • 1 teaspoon salt
  • 2 cups fresh spinach leaves washed
  • 1 tablespoon fresh lemon juice


  • In the pre-heated pressure cooker add the olive oil, celery, onion, carrot, and sauté until the onion begins to soften (about 5 minutes). Add potatoes, stock, bay leaf, and lentils and mix well.
  • Close the lid and set the valve to the pressure position. Cook for 10 minutes at HIGH pressure.
  • When time is up, open the pressure cooker with the natural release method.
  • When the pressure is released, open the lid and remove the bay leaf. Mix in the salt and spinach leaves until they are wilted. Squirt with lemon before serving.


Calories: 313kcalCarbohydrates: 50gProtein: 19gFat: 4gSaturated Fat: 1gSodium: 1080mgPotassium: 860mgFiber: 23gSugar: 5gVitamin A: 4233IUVitamin C: 12mgCalcium: 67mgIron: 6mg
Food Group Rice, Pasta & Grains, Vegetables
Keyword Quick
Cooking Method Pressure Cooking
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