Lentil Vegetable Soup
1 cup Diced onions
1 cup Celery
1 cup Carrots
1 cup Zucchini
1 cup Broccoli
1 cup Cauliflower
1 cup Potato
1 tbsp Olive oil or 2 tbsp stock for sauteing
1 tbsp Minced garlic
1 cup Uncooked brown or green lentils
14 oz Can diced tomatoes, not drained
3 Sprigs fresh Thyme
1 tbsp Italian Seasoning
½ tsp Salt
¼ tsp Pepper
7 cups Low sodium vegetable stock
2 cups Fresh greens like Kale or Spinach
1 tbsp Lemon juice
Minced parsley for garnish
Note: Only add a total of 6 cups of vegetables.
1
1. Wash hands and rinse produce.
2. Set instant pot to sauté. Sauté onion and garlic in olive oil until fragrant, 3-5 minutes. Press cancel on Instant Pot.
3. Add all vegetables, stock, lentils, tomatoes, salt, pepper and Italian seasoning and stir.
4. Set Instant pot to high pressure and cook for 10 minutes. Once the timer goes off, let the steam release naturally for 15 minutes. Then manually release any remaining pressure.
5. Remove lid. Tak out thyme bundle and discard.
6. Add greens and cook for 2-3 minutes until wilted. Taste and adjust salt and pepper as needed.
7. Garnish with parsley and lemon juice.
Freezes Well
Ingredients
1 cup Diced onions
1 cup Celery
1 cup Carrots
1 cup Zucchini
1 cup Broccoli
1 cup Cauliflower
1 cup Potato
1 tbsp Olive oil or 2 tbsp stock for sauteing
1 tbsp Minced garlic
1 cup Uncooked brown or green lentils
14 oz Can diced tomatoes, not drained
3 Sprigs fresh Thyme
1 tbsp Italian Seasoning
½ tsp Salt
¼ tsp Pepper
7 cups Low sodium vegetable stock
2 cups Fresh greens like Kale or Spinach
1 tbsp Lemon juice
Minced parsley for garnish
Note: Only add a total of 6 cups of vegetables.
Directions
1
1. Wash hands and rinse produce.
2. Set instant pot to sauté. Sauté onion and garlic in olive oil until fragrant, 3-5 minutes. Press cancel on Instant Pot.
3. Add all vegetables, stock, lentils, tomatoes, salt, pepper and Italian seasoning and stir.
4. Set Instant pot to high pressure and cook for 10 minutes. Once the timer goes off, let the steam release naturally for 15 minutes. Then manually release any remaining pressure.
5. Remove lid. Tak out thyme bundle and discard.
6. Add greens and cook for 2-3 minutes until wilted. Taste and adjust salt and pepper as needed.
7. Garnish with parsley and lemon juice.
Freezes Well
