We just had an amazing vacation to California full with hiking, biking, archery, and paddle boating.... and wine and rich foods. So it's time to DETOX! I wasn't too excited about this one while I was making it, but the addition of an infused EVO really elevated the dish. Great opportunity to season how you want. Cabbage absorbs a lot of flavor.
Source: Rainbow Plant Life | Serves: 6 | Time: 1 hr
Changes: used infused EVO; replaced onion with fennel; used shredded #carrots because I had them on hand; added more garlic; used veggie broth instead of bouillon cubes; skipped bay leaves and bread
1 tbsp Tubby Olive Harissa EVO
1 fennel bulb, diced
3 cups shredd carrots
5 garlic cloves, minced
2 tsp kosher salt + more to taste
½ tsp black pepper
1 cup green #lentils
1 head green #cabbage, quartered, cored and thinly sliced or chopped
4 cups vegetable broth (homemade to reduce sodium)
1 (28-ounce) can whole peeled #tomatoes
2 tbsp apple cider vinegar
Crush the canned whole tomatoes by hand into a bowl.
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the fennel and a pinch of salt. Cook until the onion is browned and completely soft, about 6 minutes.
Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
Add the lentils, cabbage, broth and remaining salt
Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
Pour the crushed tomatoes on top and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. Allow a natural pressure release.
Open the pot and stir in the vinegar and taste for seasonings, adding more salt and pepper as needed.
Ladle into bowls and enjoy!