Lentil and Mushroom Soup.
This delicious lentil and mushroom soup recipe made in the Instant Pot, is very easy to make and will kick off your soup season with a perfectly warming and healthy dish. I love lentils because they are hearty and a great source of plant-based protein for the days you’re craving something a little lighter but still filling.
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Here’s How To Make Lentil and Mushroom Soup
The details:
Step 1: Put the Instant Pot on sauté mode and add 3 tablespoons of olive oil.
Step 2: Add the onions, mushrooms, and kale. Sauté for 5 minutes, then add the garlic. Sauté 1 minute longer
Step 3: Next add the curry powder, turmeric, tomato paste, diced tomatoes, salt, and pepper.
Add the broth, lentils, and fresh thyme.
Stir together and place on slow cook for 4-6 hours or until lentils are tender.
OR pressure cook on high for 20 minutes. Let release naturally for 10-15 minutes.
Step 4: Top with pecorino Romano or parmesan if desired.
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Lentil and Mushroom Soup
Ingredients
- 3 tablespoons olive oil
- 1 pound baby Bella mushrooms sliced
- 1 sweet onion diced
- 5 cloves garlic minced
- 1 bunch dinosaur kale chopped
- 2 teaspoons yellow curry powder
- ½ teaspoon turmeric
- 14 oz diced tomatoes
- 2 tablespoons tomato paste
- 32 ounces vegetable broth
- 2 cups green lentils rinsed and drained
- 2 sprigs fresh thyme
- salt and pepper to taste
- pecorino Romano for topping
Instructions
- Put the Instant Pot on sauté mode and add 3 tablespoons of olive oil.
- Add the onions, mushrooms, and kale. Sauté for 5 minutes, then add the garlic. Sauté 1 minute longer
- Next add the curry powder, turmeric, tomato paste, diced tomatoes, salt, and pepper. Add the broth, lentils, and fresh thyme. Stir together and place on slow cook for 4-6 hours or until lentils are tender.Or pressure cook on high for 20 minutes. Let release naturally for 10-15 minutes.
- Top with pecorino Romano or parmesan if desired.
