Instant Pot Spiced Black Beluga Lentils

Saucy Peanut's Pick
Instant Pot Spiced Black Beluga Lentils features a band of hearty ingredients, including carrots, celery, tomatoes, and kale, transforming humble lentils into the most wanted dish at your table. With just the press of a button, your Instant Pot becomes your trusty sidekick, infusing black beluga lentils with a tantalizing blend of spices that'll have your compadres licking their plates clean. These tasty beauties pair perfectly with anything from fluffy rice to crusty bread, making them your go-to solution when you're looking to boost up your protein game.
Prep Time 15 minutes
Cook Time 20 minutes
Time to release pressure 20 minutes
Course Instant Pot, Main Course, Meals
Cuisine North American
Makes 4 X 1 CUP
Calories 204 kcal
  • cup low-sodium vegetable broth divided into ¼ cup + 2 cups
  • ½ cup chopped onion (about ½ small)
  • 1 tbsp Bragg soy seasoning or tamari
  • 1 tbsp dried mushroom powder
  • 1 tsp minced garlic (about 2 cloves)
  • 1 tsp Bestcestershire Sauce (vegan worchestershire sauce)
  • ½ tsp Spike Seasoning
  • ½ tsp black pepper
  • 1 carrot diced (about 1 cup)
  • 2 celery stalks diced (about 1 cup)
  • 1 large tomato diced (about 1 cup) + a few for garnish
  • 1 cup dried beluga lentils washed and rinsed
  • ¼ tsp salt
  • 2 bay leaves
  • 1 cup chopped greens (use collard greens, spinach, or kale) + a few for garnish
  • In an instant pot, under browning setting, add ¼ cup low-sodium vegetable broth and let heat for a minute or two. Add ½ cup chopped the onions and cook until they become translucent and are starting to brown, about 5 minutes.  Add a little water if onions begin to stick, but let broth cook off so onions can brown. If they become too dry, onions may burn.
    2¼ cup low-sodium vegetable broth, ½ cup chopped onion
  • Add 1 tbsp each Bragg seasoning and diced mushroom powder, 1 tsp each minced garlic  and Bestchestershire Sauce, and ½ tsp each Spike seasoning and black pepper. Let cook for a few minutes. Add a little water if ingredients start to stick.
    1 tbsp Bragg soy seasoning or tamari, 1 tbsp dried mushroom powder, 1 tsp minced garlic, 1 tsp Bestcestershire Sauce, ½ tsp Spike Seasoning, ½ tsp black pepper
  • Add about 1 cup each diced carrot, diced celery, and diced tomato. Stir until well combined. Add 1 cup washed and rinsed black beluga lentils, ¼ tsp salt, and 2 bay leaves.
    1 carrot, 2 celery stalks, 1 large tomato, 1 cup dried beluga lentils, ¼ tsp salt, 2 bay leaves
  • When the beans are done, add 1 cup chopped greens (use collard greens, spinach, or kale) and stir until greens are wilted.  Discard the bay leaf before serving.
    1 cup chopped greens
  • Garnish with a few slices of diced tomato and a sprinkling of chopped kale.
    1 cup chopped greens, 1 large tomato
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
Calories: 204kcalCarbohydrates: 37gProtein: 14gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 195mgPotassium: 304mgFiber: 13gSugar: 4gVitamin A: 3657IUVitamin C: 15mgCalcium: 82mgIron: 5mg
Keyword Gluten-Free, Has Iron, High Dietary Fiber, High Vitamin C, Low-Fat, Nut-Free, Optional Soy-Free, Peanut-Free, Very High Vitamin A
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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