Epic Vegan Instant Pot Cooking: Simple Oil-Free Instant Pot Vegan Recipes For Lazy F@cks by Hannah Janish & Derek Howlett
Author:Hannah Janish & Derek Howlett [Janish, Hannah]
Language: eng
Format: epub
Published: 2016-04-13T21:00:00+00:00
Veggie Lentil Soup A Looop
Need a delicious warm filling soup? This is the one for you then!
Chopped full of delicious vegetables this is a great soup for those cooler nights of the year.
Servings
3 servings at 500 calories each
Prep Time:
10 minutes
Total Cook Time:
30 minutes
Ingredients
- 1 cup of green lentils
- 5 medium potatoes, chopped
- 1 yellow onion, chopped
- 2 or 3 ribs of celery, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1 cup of green peas (canned or frozen)
- 1 can (14.5 fl oz or 429mL) of diced tomoatoes
- 1 cup of spinach or kale, finely chopped (fresh or frozen)
- 3 1/2 cups of water
- 3 cloves of garlic, minced
- 2 tsp of black pepper
- 2 tsp of better than boullion (if you don’t have BTB then subsitute 2 cups of water for 2 cups of veggie broth)
Method
Prepare and chop the potatoes, onion, celery, carrots and mince the garlic.
Add all the prepared ingredients to the Instant Pot® a long with any remaining ingredients except for the green peas and spinach or kale.
Put the lid on and set the iPot to 10 minutes on manual, high pressure. Once it is finished cooking. Let the steam naturally release for about 15 or 20 minutes. When that time is up, release the remaining steam using the steam release handle. Remove the lid.
Add in the green peas and spinach or kale. Stir everything around really well. Let the Instant Pot® stay in the ‘Keep Warm’ mode for about 10 minutes while the frozen peas dethaw (if you used frozen ones).
Your veggie soup a loop is ready to serve! Make sure to remove the bay leaves when you spot them. When serving, add some salt or pepper to taste.
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Non-Vegan Vegetarian | Vegan |
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