A Pinch of Healthy · by Marjorie @APinchOfHealthy
Instant Pot Lentils
NUTRITION · PER SERVING16M COOK
CAL 9%·PRO 25%
CARBS 33G73% OF CAL
5G FIBER0G ADDED2G INTRINSIC25G OTHER2G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quickly cooked lentils seasoned with garlic, onion, paprika, and oregano. A versatile, budget-friendly base for salads, bowls, and other recipes.
componentmediterraneanbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups Vegetable broth
- 1.5 cups Brown lentils - green will also work
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- ½ teaspoon Pepper
At a glance
PER SERVING · TIME 16M
CAL 9%·PRO 25%
CARBS 33G73% OF CAL
5G FIBER0G ADDED2G INTRINSIC25G OTHER2G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 9m
- Sodium
- 718mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 27mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 718MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.