Easy, healthy, and delicious 😋
1 medium onion, chopped
1 garlic clove, grated
1 bag of baby carrots
2 small celery, chopped
2 bay leaves
2 cups green lentils, rinsed & drained
2 cups veggie stock, low sodium
28 oz can diced or crushed tomatoes, low sodium
8 oz of sliced mushrooms
1 can of coconut milk
1/2 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp Curry
Ground black pepper, to taste
Small piece of ginger, grated
Steps to Make it:
In the Instant Pot,
Brown/sauté onions, garlic, ginger and peppers.
add others ingredients. Add water enough to fill up to 2/3 full line (~2 cups of vegetable broth)
Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes.
Lentil soup is ready, use the Quick Release by turning pressure valve to Venting position.
Use organic ingredients as often as possible. Your microbiome and your gut will thank you.
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