Soup is all ready for this weeks lunches. This recipe made three and a half quarts.
Ingredients
2 cup lentils1 onion (chopped)
3 cloves garlic (minced)
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon salt
2 carrots (sliced into 1/4 pieces)
2 celery stalks (diced (optional))
1 cup chopped meat optional - ham, sausage, chicken
1 bunch Rainbow Chard or similar greens (chopped, such as kale)
8 cups water or broth
Salt and pepper (to taste)
Instructions
Set to Saute function on Instant Pot.
Saute onions, garlic, spices, carrots, celery, and meat while adding ingredients. Stir in the lentils to combine. Add water/broth to cover.
1 bunch Rainbow Chard or similar greens (chopped, such as kale)
8 cups water or broth
Salt and pepper (to taste)
Instructions
Set to Saute function on Instant Pot.
Saute onions, garlic, spices, carrots, celery, and meat while adding ingredients. Stir in the lentils to combine. Add water/broth to cover.
Lock the lid into place and bring to high pressure. Once at pressure, reduce heat to maintain pressure and cook for 3 minutes.
Use the quick release method to release the pressure until it is safe to unlock the lid.
Stir in the chard/kale, season to taste with salt and pepper, and serve. Top with green onion optional. Keep instant pot on warm or saute to desired consistency.
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