This vegan lentil gumbo recipe made quick and easy in the instant pot! A wholesome flavorful dinner that feeds a crowd. Rich in plant based protein, with the addition lentils, this gumbo is both filling and nourishing!
This Instant Pot Lentil Gumbo recipe is sponsored by my friends over at USA Pulses and Pulse Canada. Thank you for allowing me to talk about this caring real food company.
Hello friends. We are continuing with our nurturing November recipe focus today. That being said bring on the cozy comforting stews. Bring on the warming spices. Bring on a house filled with the aroma of something delicious cooking on the stove! Or in this case, Instant Pot Lentil Gumbo.
I will confess, I really did not know what cozy felt like until I moved to Utah. You see, Texas fall weather is usually in the 70s. So cozy is usually comfortable shorts weather. Moving to Utah really made me aware of a new kind of fall! As soon as November hit, the air turned brisk and the nights were much colder. My husband and I found ourselves craving some sort of chili or stew every night; especially a soup with a good deal of heat and spices. Let me just say this: a good bowl of stew will make you sleep like a baby.
Which brings me to my next point, referring to nurturing November of course! Enjoying the seasons best food in a healthier way. Nurturing mind, body, and soul.
This Instant Pot Lentil Gumbo will do just that! It’s made quick, healthy, and grain free. I never knew how much I could love a gumbo recipe until I made it with lentils, and in the instant pot! It took all of 10 minutes and is packed full of hearty flavor and nutrition. It’s like MAGIC!
The key ingredient? Of course, lentils. Also known as pulses. Pulses are part of the legume family! But the term “pulse” refers only to the dried seed portion of the legume.
DRY PEAS, EDIBLE BEANS, LENTILS AND CHICKPEAS ARE THE MOST COMMON VARIETIES OF PULSES.
They are highly versatile when it comes to adding in more nutrients and dense texture to dishes! Plus, they are super affordable. You definitely get more bang for your buck.
Let’s take this lentil gumbo for example. I could have gone the traditional route and added in a meat, fish, and/or grain for protein and carbohydrate balance. But as you can see, I didn’t. Instead, this snappy Instant Pot Gumbo is packed with pulses (lentils), spices, and vegetables! Still rich in protein, iron, B vitamins, and fiber! And bonus, it’s budget friendly!
Which makes this lentil gumbo suitable and satiating for hungry families, carnivores and vegetarians alike! My one pot Lentil Jambalaya is another family favorite. I guess you could say we have a thing for adding lentils to cajun food, right? Haha.
Did I mention it takes 10 minutes to make? Praising the instant pot!
Don’t worry, there’s a speedy stovetop lentil gumbo option as well.
Okay, so before I jump to the recipe, will you do me a favor? Keep nurturing November going by adding pulses to your diet.
Sign up for the Half-Cup Habit, and see how easy it can be to add ½ cup serving of pulses to your diet 3x per week. This quick, cozy Instant Pot Lentil Gumbo is a great place to start, just sayin’.Print
This vegan lentil gumbo recipe is wholesome, savory, and filling. A quick vegetarian gumbo that’s budget friendly and full of flavor.
- 1 tbsp olive oil
- 1 tsp minced garlic or 2 cloves
- 1 red bell Pepper (1 c chopped)
- 1.5 c chopped onion
- 2 celery ribs (1 cup chopped)
- 1 tbsp fresh thyme or 1 tsp dried
- 1/2 tbsp fresh oregano or 1/2 tsp dried
- 1/2 to 1 tsp Cajun mix spice (the more the spicier)
- 1/2 tsp cayenne
- 1 c lentils
- 3 cups vegetable broth or chicken broth
- 2 cups fresh or frozen chopped okra
- 1 can salt free diced tomatoes (13 ounces)- slightly drained
- 2 tbsp Apple Cider Vinegar
- 1/2 c tomato sauce- salt free if possible
- 1 c cauliflower – riced or finely chopped, OPTIONAL
- Kosher Salt or sea salt and pepper to taste
- sliced jalapeño and fresh cilantro to garnish
- For stove top option: 2 to 3 tbsp gluten free flour or starch, OPTIONAL
- Sauté oil, onion, garlic, bell pepper, celery for 5’minutes on sauté setting, until softened and fragrant.
- Add spices and mix again for 1 minute.
- Add remaining ingredients (minus salt and pepper). Mix together.
- Place lid on pressure cooker then place setting on pressure cook high for 12 minutes. Natural release works best to make sure lentils are fully cooked, but if you’re in a bind, then cover vent with cloth and press quick release.
- After cooking. Add 1/2 tsp to 1 tsp sea salt or kosher salt to taste. Black Pepper to taste
- Stir and Keep warm.
- Important: Don’t add extra salt to lentil gumbo while pressure cooking because it can ruin texture of lentils.
- Once ready to serve into bowls, garnish with red pepper flakes, jalapeños, and fresh cilantro. Since the cauliflower rice is added to the instant pot, you don’t need to serve this over rice. See notes for other options.
For this instant pot lentil gumbo version, I did not add a roux, but feel free to do so. Just make the roux in another pot first before adding it to instant pot.
See notes For Quick Stove Top Directions
For Stove Top Directions:
1. Heat a dutch pan over medium heat. Add the oil and gluten free starch or flour. Stir or whisk together until a roux is formed. Around 10 minutes to 15 minutes. Be sure not to let it burn. It should turn a light brown caramel color.
2. Next add your onions, celery, bell pepper, and garlic. Sauté until fragrant, about another 5 minutes, whisking frequently. Add the remaining ingredients, minus the tomato sauce and salt/pepper.
3. Bring to a quick boil then reduce to low and simmer for 20 minutes or until lentils are cooked through.
4. Add your tomato sauce the Last 5 minutes of cooking, stir together and keep warm. Season with kosher/salt and pepper to taste. Adding too much salt to lentils while cooking can ruin texture, so adjust salt content after cooked.
5. Serve into bowls and garnish with jalapeño and cilantro. *Optional* Since the cauliflower rice is added to the pot to thicken, you don’t need to serve this over rice, but you can and it’s just as tasty! Or serve over additional cauliflower rice (cooked) to keep it light.
- Category: main
- Method: instant pot
- Cuisine: Cajun
- Serving Size: 1
- Calories: 230
- Sugar: 7g
- Sodium: 425mg
- Fat: 4g
- Saturated Fat: .05g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
Keywords: instant pot, gumbo, lentils, gluten free, vegan, dairy free
Bonus Nerdy nutrition fact about lentils :
Did you know that Lentils are one of the most alkaline plant protein sources? Which is important for balancing the body’s pH level!
What’s your favorite dish to add lentils too? Stock up and add them to all the stews!! Deliciously Nutritious ya’ll!
And if you’re looking for a another great instant pot recipe that’s hearty and healthy, check out Green Healthy Cooking Instant Pot Chicken and Rice! It’s on my list to make next!
[clickToTweet tweet=”Instant pot #vegan lentil gumbo! Wholesome, quick, Filling @usapulses #halfcuphabit #justaddpulses” quote=”A Vegetarian lentil gumbo recipe that’s wholesome, quick, and filling!”]
But wait, there’s more! This recipe is part of our 10 BEST OF FOOD ALLERGY FRIENDLY LUNCH BOX IDEAS.
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