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Vegan Lentil Soup

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Servings: 0
Ingredients Method

Ingredients
  

  • 1 Tbsp Avocado oil
  • 1 Small Red onion, chopped
  • 4 Cloves Garlic, minced or chopped
  • 2 Medium Chopped Carrots (not very thin slices)
  • ½ Cup Chopped Green Beans
  • ½ Tsp Coriander Powder
  • ¼ Tsp Garam masala Powder
  • ¼ Tsp Turmeric Powder
  • 8 Oz Crushed tomato/Puree
  • 2 Cup Vegetable Stock
  • 1 Cup Dry Brown Lentils, Washed and soaked for 30 minutes. Replace with 13 oz canned lentil.
  • 1 Fresh Red Chili Pepper (optional)
  • Salt to taste
  • Spring greens for serving
  • Lemon juice/fresh lemon

Method
 

  1. Heat the oil in the Instant Pot using the saute function. Add garlic and onion, and saute till it looks golden and translucent.
  2. Add carrot and beans along with all the dry spices and stir for a minute.
  3. Furthermore, add broth and water to deglaze the bottom. Scrape off the bits if any are left.
  4. Add washed and soaked beans to the pot and give it a quick stir.
  5. Mix crushed tomato or puree in the Instant Pot.
  6. Stir the Instant Pot once again and add salt to taste.
  7. Close the lid and cook on high pressure for 9 minutes. Reduce the time to 5 minutes when cooking with canned lentils.
  8. Your vent will be on seal in position.
  9. When the cooking time ends, allow the pressure to release naturally.
  10. Carefully open the lid after all the steam has escaped.
  11. Give the soup a stir and if you want to add some water and seasoning, go ahead and do it.
  12. Serve alongside some bread and spring greens. A generous sprinkle of lemon is recommended.
  13. Enjoy!!!
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