Lentil Stew

This high-fiber, low-fat stew can be made effortlessly on the stove in a large pot or in your pressure cooker. This is a great recipe to make for your lunches for the week, and it will keep you satisfied until dinner!

1 cup onion, chopped in small pieces
2-3 garlic cloves, minced
2 cups dry green lentils, rinsed and drained
3 medium Yukon gold potatoes, peeled and diced into ¾” chunks
1 ½ cups of carrots, peeled and cut into 3/4” chunks
6 cups of veggie broth
1 T. tomato paste
¾ t. salt, more to taste if needed
½ t. dried oregano
¼ t. dried thyme
¼ t. dry mustard powder
1/8 t. black pepper
½ t. guar gum, if you have it (for additional thickening)

Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients and set the pressure manually to 15 minutes with NATURAL RELEASE. Open the top of your pressure cooker and stir the mixture. Remove 2 cups of the mixture, avoiding any carrots, and blend in your blender. Return the blended mixture to the stew, stir in to thicken it.

On the stovetop:
Steamfry onions  with a bit of broth or water for about 5 minutes over medium heat. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients. Bring the mixture to a slow, rolling boil, then reduce to low heat, cover and let simmer for 40-45 minutes. Remove 2 cups of the mixture, avoiding any carrots, and blend in your blender. Return the blended mixture to the stew, stir in to thicken it.