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–+ servings

Lentil Soup

Servings: 6 quarts
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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.