Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Carrots, medium
  • 1 clove Garlic
  • 1 cup Lentil blend
  • 1 tsp Marjoram
  • 1 Onion, small
  • 1 Potato, medium
  • 1/4 tsp Rosemary
  • 1 Sweet potato, small
  • 1 tsp Thyme

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 5 cups Water

Found on healthyslowcooking.com

Description

Ingredients

• 1 tablespoon olive oil (or dry saute for no added oil)
• 1 small onion, minced
• 1 clove garlic, minced
• 1 medium potato, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 2 medium carrots, cubed
• 1 cup lentil blend (autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil)
• 5 cups water
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon marjoram
• ½ teaspoon smoked paprika
• ¼ teaspoon rosemary powder (or 1 teaspoon dried whole rosemary)
• ¼ cup nutritional yeast
• salt and pepper, to taste

Directions

• Turn on the Instant Pot and use the saute function. Heat the olive oil, then saute the onion until translucent. Add the garlic and saute a minute or two more.
• Turn off the saute function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
• Once the cooking time is over, allow it to release the pressure naturally. Youll know when you can open the lid because the little silver dot will no longer be up.
• Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.
• Saute the saute ingredients or be lazy and toss them in raw minus the oil with the soup ingredients. Cook on low 7 to 9 hours.
• Add the after cooking ingredients and serve!

Nutrition