This American Goulash is a delicious and saucy one pot stew with the perfect balance of veggies, lentils, macaroni, and tomato sauce.  When I crave comfort food, I think of my mom’s goulash recipe so I swapped out the beef for lentils and the result is a quick, hearty, and easy to prepare one pot meal!


Prep time    10 minutes  

Cook time   15 minutes    

Yield               4 servings


  • 1 onion, diced

  • 8 ounces button mushrooms, sliced
  • 1 green bell pepper, diced
  • 1 poblano pepper, seeded and diced
  • 2 carrots, diced
  • ½ cup red lentils (or green lentils)
  • 1 ½ cup whole wheat macaroni noodles (or brown rice macaroni noodles)
  • 1- 24 oz jar marinara sauce
  • 15 oz can diced tomatoes
  • 3 cups low sodium vegetable broth
  • 2 tablespoon vegan Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2-3 cups fresh or frozen spinach


    1. Using the sauté function on the Instant Pot, sauté the onion, mushrooms, and peppers, until tender. Turn off the heat. 
    2. Add the remaining ingredients except the spinach and stir.
    3. Lock the lid into place and close the pressure valve. Cook at high pressure for 8 minutes.  Once the cook time is complete, quick release the pressure and remove the lid.  Because there is a lot of liquid in this recipe, it may take a longer time to fully release the pressure. 
    4. Add fresh or frozen spinach and stir until wilted. Serve warm