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<\/p>\nInstant Pot Mexican Lentil Soup<\/p>\n
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1 T. olive oil<\/p>\n
2 onion peeled and finely chopped<\/p>\n
2 peppers descended and finely chopped<\/p>\n
3 carrots peeled and finely cubed<\/p>\n
1 bay leaf optional<\/p>\n
1 tsp. garlic puree<\/p>\n
1 1\/2 tsp. smoked paprika<\/p>\n
1 1\/2 tsp. ground cumin<\/p>\n
Chili to taste<\/p>\n
1.5 C. green lentils picked thru and rinsed<\/p>\n
3 cup vegetable stock<\/p>\n
2 X (14 oz) finely chopped tomatoes<\/p>\n
Salt<\/p>\n
6 T. chopped coriander leaves (cilantro)<\/p>\n
<\/p>\n
Switch the Instant Pot on to the saut\u00c3\u00a9 setting. Add the oil to the Instant Pot insert and saut\u00c3\u00a9 the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft. Switch off the heat and stir in the garlic, paprika, cumin and chilli. Mix in the lentils, vegetable stock, tomatoes, and salt. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins. When done allow the pot to NPR for 15 mins before releasing the rest of the steam using quick release. Stir in the coriander (cilantro), adjust seasoning and serve.\u00c2\u00a0 Serve as soup, or drain with slotted spoon and serve in tortillas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Mexican Lentil Soup 1 T. olive oil 2 onion peeled and finely chopped 2 peppers descended and finely chopped 3 carrots peeled and finely cubed 1 bay leaf optional 1 tsp. garlic puree 1 1\/2 tsp. smoked paprika 1 1\/2 tsp. ground cumin Chili to taste 1.5 C. green lentils picked thru and rinsed 3 cup vegetable stock 2 X (14 oz) finely chopped tomatoes Salt 6 T. chopped coriander leaves (cilantro) Switch the Instant Pot on…<\/p>\n