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Instant Pot Lentil Soup
Serves 4
Ingredients
1
32 oz fl
Owl Venice vegan mineral broth elixir
sub vegetable broth
1
cup
truroots sprouted green lentils
2
Tbsp
avocado oil
1
tsp
minced garlic
1/4
cup
diced carrots
1/4
cup
diced onions
1/4
cup
diced celery
2
lemons juiced
2
bay leaves
1/2
Tbsp
dried oregano
1/4
tsp
turmeric
1/4
tsp
smoked paprika
1/2
tsp
cumin
1/4
tsp
coriander
1
Tbsp
tomato paste
1
handful
cilantro
1
small
zucchini diced
1
red bell pepper diced
1
bag
spinach
Instructions
Set Instant to sauté add avocado oil and warm
Add onions, celery, carrots, salt and pepper to taste and sauté for a few minutes.
Add in minced garlic and mix for 30 seconds being cautious not to burn garlic
Add all the seasonings and mix for a minute or until fragrant
Add broth, lentils, tomato paste, lemon juice, bay leaves, cilantro
Turn off sauté function and set to manual high pressure for 18 minutes
Once done quick release of pressure add bell pepper, zucchini, spinach and let sit for 5-7 minutes or until tender