Photo: Sara Sullivan

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  • 2 tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 15 oz. can garbanzo beans, rinsed and drained
  • 1 cup green lentils, rinsed
  • 15 oz. can diced fire roasted tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 4 cups vegetable broth
  • Garnish: fresh lemon juice and parsley


  1. Turn on the normal sauté button of the instant pot.
  2. When the display screen says hot, add oil, onions, carrots, celery, and garlic. Sauté for 2-3 minutes.
  3. Add cumin, smoked paprika, oregano, chickpeas, lentils and tomatoes. Pour broth over and stir to combine.
  4. Set instant pot to manual, high pressure and set for 15 minutes. When finished, set valve to quick release.
  5. Remove lid and serve garnished with a squeeze of fresh lemon juice and parsley.


Nutrition Information

  • Serving Size 1/4 of recipe

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