Who doesn’t love a meal that checks off all the right boxes: quick, easy, wholesome, yummy. That is exactly what I have discovered in this recipe I am about to share with you. I discovered quite by chance trying to improvise with ingredients on hand and now it has become a household favorite even though each time I make it, there is a slight variation of it. So I finally decided to actually jot down the steps and share it here.
Easy Veggie Delight is a hearty, wholesome vegetable wholegrain stew that’s packed with colorful vegetables, rich tomato flavor, and satisfying grains. Made in my Ninja Foodi Muli-Cooker, this one-pot meal is perfect for busy weeknights when you want something nourishing without spending hours in the kitchen. A handful of fresh vegetables, a few pantry staples, and your favorite seasonings are all it takes to create a delicious meal the whole family will enjoy.
One of my favorite things about this recipe is how versatile it is. You can easily swap vegetables based on what’s in season or what you already have in your refrigerator. It’s also an excellent way to use up produce before it goes to waste. Whether you’re serving it for dinner tonight or meal prepping lunches for the week, this veggie-packed stew is sure to satisfy.
Why You’ll Love This Easy Veggie Delight
❤️ One-pot recipe with easy cleanup
🥕 Loaded with wholesome vegetables
🌾 Hearty whole grains adds satisfying texture
⏱️ Ready with just 18 minutes of pressure cooking
🌱 Naturally vegan and vegetarian
💲 Budget-friendly ingredients
❄️ Perfect for meal prep and freezer meals
Ingredients
All measurements below are estimations – feel free to experiment.
- Olive oil (3-4 Tablespoons)
- 1 medium Onion, diced
- 2 Celery stalks, chopped
- 1 medium Carrot, diced
- Few teaspoons Spices (see notes)
- 2 Medium Fresh tomatoes, chopped
- 1 Large Garden Zucchini/Squash, diced
- 3 medium Potatoes, cubed
- 1/2 cup Tomato sauce (optional)
- 2 cups of Lentils & Grains (see notes)
- Salt to taste
- 3 cups Broth (see notes)
Ingredient Notes
Spices
I tend to use Indian spices in almost all my dishes and this dish is no different. In the recipe featured here, I used: chili powder, tumeric powder, coriander powder and some pickled jalapenos I happened to have on hand. You can use whatever spices you generally like to use like thyme, paprika, basil and peppers of your choice.
Lentils and Grains
This is really the secret to making this such a hearty and wholesome stew. My favorite recent discovery is the red lentils since it adds fiber and such a creamy texture. In addition, I tend to add chickpeas or other lentils I have in my pantry. Today I was out of chickpeas and so I used Chana Dal which is essentially hulled split brown chickpea. I also like to experiment with rice and barley. You can try wild rice, pearl barley, spelt or brown rice. For today’s recipe I used: 1 cup red lentils, 1/2 cup Chana Dal and 1/2 cup brown rice.
Fresh Vegetables
The combination of onions, celery, carrots, zucchini, tomatoes, and potatoes creates a delicious balance of sweetness, texture, and nutrition. Today I added tomato sauce because I happened to have some leftover from another recipe yesterday but you can skip it if you don’t have it. For a lower carb option, skip the potatoes.
The Broth
You can really use whatever broth or stock you have handy – vegetarian or beef or chicken. Today I used a jar of my homemade chicken broth that I had defrosted from my freezer ahead of time.
How to Make Easy Veggie Delight
Step 1: Sauté the Vegetables
Set the Instant Pot to Sauté. Add the olive oil, onions, celery, and carrots. Cook until the onions become translucent and the vegetables begin to soften.
Stir in the seasonings, allowing them to cook for about a minute until fragrant.
Step 2: Add the Tomatoes
Add the chopped fresh tomatoes and continue cooking for several minutes until they begin breaking down and releasing their juices.
Step 3: Add the Remaining Vegetables
Stir in the diced zucchini and potatoes. Stir them for a bit and pour in the tomato sauce if using.
Step 4: Add the Grains and Broth
Add the lentils, grains, salt, and broth.
Give everything a gentle stir to combine.
Step 5: Pressure Cook
Secure the lid and set the Instant Pot to High Pressure for 18 minutes. You can probably get by with just 10-12 minutes but I give it a longer time to make sure the brown rice and dal were absolutely tender.
Allow the pressure to release naturally for several minutes before carefully releasing any remaining pressure.
Step 6: Serve
Stir well and taste for seasoning.
Serve warm with fresh bread if desired.
Bonus Note
Cleanup is super easy. Besides the cooker pot, the only other dirty dishes I had were: the stirring spatula, cutting board, knife, peeler, mixing bowl (for the grains) and measuring cup.
Tips for Success
- Cut the vegetables into similar-sized pieces for even cooking.
- Don’t skip sautéing the vegetables—it builds incredible flavor.
- If you prefer a thicker stew, let it sit for 10 minutes after cooking. The lentils will continue absorbing the broth.
- Taste before serving and adjust the salt if needed.
Easy Variations
Add More Protein
Turn this into an even heartier meal by adding:
- Chickpeas
- White beans
- Kidney beans
- Cooked shredded chicken (if not keeping it vegetarian)
Use Different Vegetables
This recipe is incredibly forgiving. Try adding:
- Sweet potatoes
- Green beans
- Spinach
- Kale
- Corn
- Bell peppers
- Mushrooms
Make It Spicy
Add crushed red pepper flakes or a pinch of cayenne pepper for a little heat.
What to Serve with Easy Veggie Delight
This hearty stew pairs wonderfully with:
- Crusty artisan bread
- Garlic bread
- Cornbread
- Dinner rolls
- Fresh green salad
Storing Leftovers
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months.
Allow to thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop or in the microwave. Add a splash of broth if the barley has absorbed too much liquid.
Frequently Asked Questions
Can I make this on the stovetop?
Yes. Simmer the stew until the barley and potatoes are tender, approximately 45–60 minutes.
Can I substitute another grain?
Absolutely. Brown rice, farro, or wheat berries all work well, although cooking times will vary.
Is this recipe vegan?
Yes. Simply use vegetable broth and you’re all set.
Can I make this ahead of time?
Definitely! In fact, the flavors become even better the next day, making it an excellent meal-prep recipe.
More Ways to Customize This Recipe
One of the best things about Easy Veggie Delight is how adaptable it is. Think of this recipe as a starting point rather than a strict set of rules. Add seasonal vegetables in the spring, fresh garden zucchini during the summer, or hearty root vegetables in the fall and winter. Every version is delicious in its own way.
If you enjoy herbs, finish each bowl with freshly chopped parsley, basil, or cilantro for a burst of freshness. A sprinkle of grated Parmesan (if not keeping the recipe vegan) also adds wonderful flavor.
Final Thoughts
Simple recipes often become the ones we treasure the most. This Easy Veggie Delight is wholesome, comforting, and made with ingredients you probably already have on hand. It’s the perfect reminder that a nourishing meal doesn’t have to be complicated to be delicious.
If you try this recipe, I’d love to hear how you made it your own! Leave a comment below and share your favorite vegetable additions or serving ideas. Happy cooking!
Jubila 365 