Lentil Soup
Servings: 6 quarts
Print Recipe
Add to Collection
Equipment
- instant pot
Ingredients
SAUTÉ IN INSTANT POT
- 1/4 c extra-virgin olive oil
- 1/4 c unrefined coconut oil
- 1 onion; white diced
- 4 bella mushrooms diced
- 2 carrots diced
- 1 zucchini diced
- 1 T oregano
- 1 T corriander
- 1 T smoked paprika
- 1 T garlic powder
- 1 T Himalayan sea salt
ADD TO INSTANT POT BEFORE CLOSING & SEALING LID
- 64 oz purified water
- 1 lb lentils soaked and rinsed
ADD AFTER COOKING
- 64 oz purified water
Instructions
- Soak lentils for atleast 5 minutes while working on rest of recipe.
- Prep all vegetables.
- Take the lid off of the instant pot and set to Soup setting for 20 mins.
- Add the oils, veggies and spices, sauté for 10 minutes. Stirring with a silicone spatula often.
- Rinse the lentils and set aside.
- Add 64 oz water and the lentils to the instant pot. Close the lid and set steam pressure valve.
- After the 20 minutes, open the steam pressure valve and allow to release completely before carefully opening the lid.
- Add another 64 oz water to the batch. Stir well. ENJOY!!
Notes
Portions may be frozen to enjoy later.
