What Does Rock Eat? (Part 5)

Here's what I actually eat.

As a busy business owner and someone who is going through a divorce, my time is precious and in high demand. This means that cooking every meal is just not a feasible option for me. That's where bulk prep comes in. I spend some time on the weekends preparing healthy, delicious meals that I can easily reheat throughout the week. Not only does this save me time, but it ensures that I have nourishing food available when I need it most. Plus, it allows me to experiment with new recipes and flavors without the added stress of cooking from scratch every day. It's a win-win situation, really.

Here's some of my tried and true recipes that combine the ease of the instant pot and my love for lentils:

Instant Pot Lentil Soup

This hearty soup includes lentils, sweet potato, kale, and red bell pepper.

Ingredients:

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 sweet potato, peeled and chopped

• 1 red bell pepper, chopped

• 1 cup green or brown lentils, rinsed and drained

• 4 cups vegetable broth

• 1 tsp dried thyme

• 1 bay leaf

• 2 cups chopped kale

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the onion and garlic and sauté until softened.

3. Add the carrots, celery, sweet potato, and red bell pepper and sauté for a few minutes.

4. Add the lentils, vegetable broth, thyme, and bay leaf.

5. Close the Instant Pot and set it to high pressure for 15 minutes.

6. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

7. Add the chopped kale and stir until wilted.

8. Season with salt and pepper to taste.

Instant Pot Coconut Curry Lentils

This flavorful lentil dish includes coconut milk, green beans, carrots, and purple cauliflower.

Ingredients:

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 1 cup green beans, trimmed

• 1 head purple cauliflower, chopped

• 1 cup green or brown lentils, rinsed and drained

• 1 can coconut milk (14 oz)

• 2 tbsp curry powder

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the onion and garlic and sauté until softened.

3. Add the carrots, green beans, and purple cauliflower and sauté for a few minutes.

4. Add the lentils, coconut milk, curry powder, salt, and pepper.

5. Close the Instant Pot and set it to high pressure for 15 minutes.

6. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

Instant Pot Lentil and Vegetable Stew

This flavorful stew includes lentils, red onion, sweet potato, red bell pepper, and green peas.

Ingredients:

• 1 red onion, chopped

• 3 cloves garlic, minced

• 1 sweet potato, peeled and chopped

• 1 red bell pepper, chopped

• 1 cup green peas

• 1 cup green or brown lentils, rinsed and drained

• 4 cups vegetable broth

• 1 tsp dried thyme

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the red onion and garlic and sauté until softened.

3. Add the sweet potato, red bell pepper, and green peas and sauté for a few minutes.

4. Add the lentils, vegetable broth, thyme, salt, and pepper.

5. Close the Instant Pot and set it to high pressure for 15 minutes.

6. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

Here's some other instant pot favorites:

Instant Pot Ratatouille

This classic French dish is a flavorful vegetable stew that includes eggplant, zucchini, bell peppers, tomatoes, and garlic.

Ingredients:

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 eggplant, chopped

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 can diced tomatoes (14.5 oz)

• 1 tsp dried thyme

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the onion and garlic and sauté until softened.

3. Add the eggplant, zucchini, and bell peppers and sauté for a few minutes.

4. Add the diced tomatoes, thyme, salt, and pepper.

5. Close the Instant Pot and set it to high pressure for 5 minutes.

6. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

Instant Pot Chicken and Vegetable Curry

This flavorful curry includes a variety of colorful vegetables, including sweet potatoes, bell peppers, and green peas.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed

• 2 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 sweet potato, peeled and chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 cup green peas

• 1 can diced tomatoes (14.5 oz)

• 1 can coconut milk (14 oz)

• 2 tbsp curry powder

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the chicken and brown on all sides.

3. Remove the chicken and set aside.

4. Add the onion and garlic and sauté until softened.

5. Add the sweet potato and bell peppers and sauté for a few minutes.

6. Add the chicken back into the Instant Pot.

7. Add the green peas, diced tomatoes, coconut milk, curry powder, salt, and pepper.

8. Close the Instant Pot and set it to high pressure for 10 minutes.

9. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

Instant Pot Vegetable Soup

This healthy and hearty soup includes a variety of colorful vegetables, including cauliflower, parsnips, and kale.

Ingredients:

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 head cauliflower, chopped

• 2 parsnips, peeled and chopped

• 1 cup kale, chopped

• 1 can diced tomatoes (14.5 oz)

• 4 cups vegetable broth

• Salt and pepper to taste

Directions:

1. Set the Instant Pot to sauté mode and heat the olive oil.

2. Add the onion and garlic and sauté until softened.

3. Add the cauliflower and parsnips and sauté for a few minutes.

4. Add the diced tomatoes, kale, vegetable broth, salt, and pepper.

5. Close the Instant Pot and set it to high pressure for 5 minutes.

6. Once the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.