This is a delicious soup that is hearty, chocked full of veggies and protein and you probably have everything you need to make it, in your house (except for red lentils) I am in Hilton Head with only 5 full days left before returning to Ohio so I wanted to use up things in my fridge. I used my instapot and immersion blender for this creation. (brought them from home) I also brought a square tin with the spices I would need for the month which worked out perfectly. You can bring so much more when traveling by car instead of a plane and when gone for the month, how can that be bad? Add some nice bread or fun crackers and enjoy!!
INSTAPOT:
Saute’:
2 TBL. olive oil, 1 chopped onion 2 cloves garlic , 3 stalks celery
ADD:
1 bay leaf
1 1/4 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/4-1/2 tsp. cayenne pepper
1 (14 oz.) can petite diced tomatoes (I had a container of cherry tomatoes and used those)*cut in half
7 c. veggie broth
1 c. red lentils
1 tsp. salt
1/2 tsp. pepper
2 handfuls of spinach or Kale
EVERYTHING INTO THE POT… set pressure for Hi…. 15 minutes. Slow release. When it’s done, remove bay leaf and use immersion blender till smooth.