Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Instant Pot Lentils
NUTRITION · PER SERVING28M COOK
CAL 2%·PRO 6%
CARBS 7G69% OF CAL
2G FIBER1G OTHER3G TOTAL SUGAR
FAT 0G11% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simply seasoned lentils cooked quickly in an Instant Pot. A versatile protein-rich component ready to use in salads, soups, pastas, and grain bowls.
componentmediterraneanbeans🥘 pressure cookerdairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry green or brown lentils
- 1 ¾ cups water (or vegetable/chicken broth, if using broth omit salt)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 bay leaf (optional)
At a glance
PER SERVING · TIME 28M
CAL 2%·PRO 6%
CARBS 7G69% OF CAL
2G FIBER1G OTHER3G TOTAL SUGAR
FAT 0G11% OF CAL
0G SAT0G 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
- 8m
- Cook
- 10m
- Sodium
- 152mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.99mg
- Calcium
- 13mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.