DifficultyIntermediate

This recipe is super simple and satisfying and loaded with vegetables. This is a weeknight dinner which can be made in an Instapot.

Yields8 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Conversion Chart

 Olive oil for pot
 1 Large yellow onion, chopped
 4 Cloves garlic, sliced
 5 Celery stalks, chopped
 5 Medium carrots, chopped
 2 Large sprigs of fresh rosemary
 1 tsp Sea salt
 Cracked black pepper to taste7
 7 cups Bone Broth or Chicken stock
 1 lb Black Lentils
 1 Diestel Smoked Turkey Thigh
 1 Bunch Beet Greens, Chopped

1

Drizzle enough olive oil to coat bottom of the instapot. Press Sauté button and add onions and sauté about 5 minutes. Add garlic and sauté about another minute. Turn off sauté function.

2

Add rest of ingredients to pot and secure lid. Set on stew/ soup and set timer for 60 minutes.

3

Once done and pressure has naturally released open pot and remove thigh. Once thigh is cool remove meat and put meat back in pot. Add beet greens, stir and serve.

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Ingredients

 Olive oil for pot
 1 Large yellow onion, chopped
 4 Cloves garlic, sliced
 5 Celery stalks, chopped
 5 Medium carrots, chopped
 2 Large sprigs of fresh rosemary
 1 tsp Sea salt
 Cracked black pepper to taste7
 7 cups Bone Broth or Chicken stock
 1 lb Black Lentils
 1 Diestel Smoked Turkey Thigh
 1 Bunch Beet Greens, Chopped

Directions

1

Drizzle enough olive oil to coat bottom of the instapot. Press Sauté button and add onions and sauté about 5 minutes. Add garlic and sauté about another minute. Turn off sauté function.

2

Add rest of ingredients to pot and secure lid. Set on stew/ soup and set timer for 60 minutes.

3

Once done and pressure has naturally released open pot and remove thigh. Once thigh is cool remove meat and put meat back in pot. Add beet greens, stir and serve.

Black Lentil Stew with Smoked Turkey Thighs and Beet Greens