Vegetable and Black Lentil Soup
a savory vegan soup chock full of vegetables, protein and fiber that is quick and easy to make
Equipment
- Instant Pot
- Cutting board
- Knife
- Garlic Press
Ingredients
- 1 10-oz bag frozen chopped onions
- 1 16-oz bag frozen organic chopped mixed vegetables (carrots, corn, peas and green beans)
- 1 stalk organic celery
- 3 14.5-oz cans organic salt-free diced tomatoes
- 1 cup organic dried black lentils
- 3 cloves garlic
- 4 cups filtered water
- 1 TB organic vegetable bouillon
- 1 spray avocado oil
Instructions
- Spray bottom of Instant Pot with avocado oil to keep onions from sticking.
- Turn on Instant Pot and set to "saute." Dump in onions.
- Rinse and chop the organic celery and toss into the Instant Pot.
- Add the three cans of salt-free diced tomatoes.
- Using the garlic press, crush and add the 3 cloves of garlic to the Instant Pot.
- Open the bag of frozen mixed veggies and add it to the Instant Pot.
- Rinse the lentils and add them to the Instant Pot.
- Add the water and vegetable bouillon.
- Seal Instant Pot and set to 15 minutes on High Pressure.
- After cooking, allow to depressurize naturally for 10 minutes, then finish depressurizing manually.
- Ladle into jars for lunches or serve.