Lentil Rice Soup (Instant Pot, WFPB)
Super nourishing soup that is easy and delicious!
Ingredients
- 1 large onion
- 4 cloves garlic
- 3 ribs celery
- 3 carrots
- 8 0z mushrooms
- 1/2 TBSP grated fresh ginger
- 1 potato, diced
- 5 cups vegetable broth
- 1/2 tsp cumin
- 1 tsp curry powder
- 1 cup dry lentils (I use brown)
- 1/2 cup dry brown rice
- 1/2 tsp salt (more or less according to preference)
Add after cooking
- juice of 1 lemon
- large handful fresh or frozen spinach or mixed greens, chopped
Instructions
Instant Pot Instructions
- Roughly chop the onion, garlic, celery, carrots and mushrooms. Process them in a food processor until fine--it may take a couple batches if it can't all fit. Dump the veggies into the instant pot.
- Add all the remaining ingredients. Set the Instant Pot to 18 minutes on high pressure. Do a quick or natural release.
- Add the juice of the lemon, greens, and any salt and pepper to taste.
Stove Instructions
- Roughly chop the onion celery, and carrots. Process them in a food processor until fine--it may take a couple batches if it can't all fit. Put the veggies into a large pot on the stove. Saute for 5-10 minutes, adding a splash of water if necessary to prevent sticking.
- Process the mushrooms and garlic in the food processor, and add. Add all the remaining ingredients to the pot. Bring to a simmer, and cover. Let simmer for 30-45 minutes until the rice and lentils are soft.
- Add the juice of the lemon, greens, and any salt and pepper to taste. I love my bowl with an extra sprinkle of curry powder and a squirt of sriracha hot sauce.
