Hoff's Lunchtime Lentil Soup (Instant Pot)Yields: 5-6 servings
meat-free, dairy-free, egg-free, gluten-free
Ingredients:
- 8 cups Water
- 2 cups dried Lentils
- 1 cup Brown Rice
- 1 cup Sauerkraut
- 1 15oz. can diced Potatoes (rinsed & drained)
- 1 cup frozen chopped Onions
- 1 cup frozen Spinach
- 1 bunch Cilantro (chopped)
- 2 Bay Leaves
- 3 tbsp. Braggs
- 1 tbsp. Vegan Worcestershire Sauce
- 2 tsp. Cumin
- 2 tsp. Smoked Paprika
- 2 tsp. Garlic
- 2 tsp. Onion Powder
- Season with Sea Salt
Directions:
- Add everything to Instant Pot (Bay Leaf on top) and stir to combine
- Set Manual setting at High Pressure for 15 minutes
- Quick release steam
- Remove Bay Leaves
Hoff Thoughts: Add enough Water until all the ingredients are covered. I called this Lunchtime Lentil Soup because I make up a pot on Sunday and divide it out over the week for lunch.
This sounds sooooooo good. I am thinking about throwing a pot together right now. I think I have a bunch of carrots I may throw in too. I have a couple bags of mixed baby spinach and kale. Thinking about throwing those in after it cooks and just let it cook in the heat so it doesn't disappear in the soup. I really love that you use sauerkraut in your dishes. I absolutely love love love sauerkraut but forget to eat it. Now I can add it into my soups. So glad I bout an instant pot and that you share so many recipes. Thanks thanks thanks. :)
ReplyDeleteJust remembered that I was starting a Mary's Mini in 2 days... I will just have to freeze some of it after it cools so I can have it ready when the 10 days are over. Can't wait to taste it.
ReplyDeleteTurned out super yummy. Thanks for sharing your wonderful recipes!!
ReplyDeleteHey Cheryl, happy to see you from FB! I like your add-in ideas! I love sauerkraut too and how healthy it is for us. I don't feel like I eat enough fermented foods. Here's one thing to try, every weekend we make hash browns and I throw some sauerkraut in while they are browning up. I've also taken to topping my veggie burgers with cold sauerkraut.
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