Instant Pot · comfort food
Golden Lentil Pot
This is one of those recipes I come back to again and again. It’s creamy, savory, ridiculously easy, and almost impossible to mess up.
Red lentils cook down until they’re soft and creamy, while tahini adds richness and whatever vegetables and spices you have on hand make every batch a little different. Just throw everything into the Instant Pot, cook for six minutes, and you’re done.
Ingredients
Big batch: check your pot’s max fill line. Lentils foam, so keep it no more than half full.
- 1 cup red lentils
- 3 cups water
- 1 cup chopped vegetables and greens — whatever you have in the fridge
- 3–5 tablespoons tahini
- 1–2 tablespoons vegetable bouillon
- Garlic powder
- Onion powder
- Other spices to taste, such as smoked paprika
- 50/50 salt blend, to taste
Directions
- 1
Add everything to the Instant Pot and stir to combine.
- 2
Pressure cook on High for 6 minutes.
- 3
Stir well after cooking. The lentils will break down into a thick, creamy mixture that gets even better as all the vegetables, tahini, and seasonings come together.
Make it your own
There’s really no set vegetable list. Broccoli, carrots, peppers, mushrooms, zucchini, spinach, kale, or those last few vegetables you need to use before they go bad. It’s one of my favorite ways to turn odds and ends into a delicious meal instead of food waste.
Eat it on its own, pile it into a bowl with your favorite toppings, or spoon it over a whole grain or potato. But my favorite way to eat it is just in a bowl, dipping low-sodium Triscuit crackers in it.
Make it completely differently. That’s the point.
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Dr. Hopkins received his medical training at the University of Utah and Mayo Graduate School of Medicine in Rochester Minnesota.
He is board certified in Public Health and Preventive Medicine as well as Clinical Lipidology.
Dr. Hopkins has been involved in efforts to promote greater understanding and prevention of premature, familial coronary artery disease (CAD) with the Cardiovascular Genetics (CVG) group since 1978. He has been a Principal Investigator (PI) or Co-Investigator for numerous NIH grants focused on the genetics of CAD, hypertension, lipids, diabetes, and metabolic syndrome. Dr. Hopkins is currently Co-Director of Cardiovascular Genetics at the University of Utah and Director of the Cardiovascular Disease Prevention Clinic.
From 1998 to 2004 Dr. Hopkins was International Chair for the MEDPED program (Make Early Diagnoses to Prevent Early Death), started by the late Dr. Roger Williams to find, educate, and help prevent premature CAD in persons with FH. Dr. Hopkins served as an NIH grant reviewer and continues to be a reviewer for numerous medical journals. He teaches at the University of Utah School of Medicine, is an active lecturer, and serves as a statistical consultant for the Center for Clinical and Translational Studies statistics group at the University of Utah.