It can be meal prepped two ways: as a freezer Instant Pot meal, or cook and portion out leftovers for lunches!
Why we love this recipe
"I can’t even describe how delicious this was!"
• whole brown lentils • can of diced tomatoes
• sweet potato cubes • salt • paprika • cumin • cinnamon • ground cloves • ground ginger • onion powder • garlic powder • cayenne • maple syrup
• vegetable stock
What You Need:
Combine all ingredients except the lemon juice in the base of a 6 or 8 quart Instant Pot.
Put the lid on, set the valve to 'sealing', and pressure cook on high for 15 minutes.
Natural Pressure Release
Allow the Instant Pot to naturally depressurize for 10 minutes before releasing the remaining pressure.
Stir in lemon juice and serve with rice, naan or quinoa
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