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!
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Prep time 10 minutes
Cook time 15 minutes
Yield 4 servings
Ingredients
-
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
Directions
- Using the sauté function on the Instant Pot, sauté the onion, mushrooms, and peppers, until tender. Turn off the heat.
- Add the remaining ingredients except the spinach and stir.
- 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.
- Add fresh or frozen spinach and stir until wilted. Serve warm
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