Nordic Instant Pot lentil stew
June 29, 2026 · 1 min read
Lentils don't get the spotlight in Nordic cooking, but they fit the pattern perfectly — thrifty, plant-forward, and full of fiber — and the pressure cooker is the fastest way to a deep, savory lentil stew. With root vegetables, a little tomato, and the inevitable handful of dill, it's a warming vegetarian and vegan dinner that costs very little to make.
A splash of vinegar at the end is what lifts a pot of lentils from flat to bright — don't skip it.
Ingredients
- 1.5 cups brown or green lentils, rinsed
- 1 tablespoon rapeseed (canola) oil
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Salt, pepper, and fresh dill
Steps
- Use the sauté setting to soften the onion, carrots, celery, and garlic in the oil for a few minutes. Stir in the tomato paste for another minute, then turn it off.
- Add the lentils, broth, thyme, and bay leaves.
- Seal and cook on high pressure for 12 minutes, then let the pressure release naturally for 10 minutes.
- Discard the bay leaves. Stir in the vinegar and season well with salt and pepper.
- Serve in bowls topped with plenty of fresh dill. It thickens as it stands.
Notes and swaps
Brown and green lentils hold their shape under pressure; red lentils break down into more of a thick soup, which is also good. No soaking needed. The acid at the end (vinegar or a squeeze of lemon) makes a real difference to the flavor. Add kale or spinach at the end, or a diced potato with the lentils for body. This is a backbone dish for eating well on a budget. Serve with rye bread.
Tell Nordic Diet Companion "lentil stew with rye bread" and it reflects how the meal fits your Nordic pattern.