Vegan Instant Pot Lentil Vegetable Soup

Prep Time: 15 minutes Cook Time: 10 minutes Servings: Yield: 6 servings Source:

Ingredients

FOR THE SAUTE

1 small onion, minced

1 clove garlic, minced

FOR THE SOUP:

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

1/2 teaspoon smoked paprika

1/4 teaspoon rosemary powder, or 1 teaspoon dried whole rosemary

AFTER COOKING

1/4 cup nutritional yeast

salt and pepper, to taste

Directions

Turn on the Instant Pot and use the saute function. Add some water, then water 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. You'll 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.

Nutrition

Amount Per Serving Calories 266 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 395mg Carbohydrates 48g Fiber 17g Sugar 6g Protein 19g