Fall Lentil Veggie Instant Pot Soup
Hearty warm soup season is upon us and we are ready for it. We absolutely love the feeling of a hot hearty soup when we are donned in our sweaters and beanies. There truly isn’t much more that could beat that feeling.
Also, when you’re full off of turkey and gravy, this is the perfect detox soup to help replenish all the good nutrients in your body. This soup is full of veggies and beans and will do wonders to help you get your body on track again! The perfect pre and post Thanksgiving meal!
Bake some of our no-knead cheese bread to go alongside this hearty bowl of soup and use it to scoop up all the tasty goodness.
MAKING YOUR FALL LENTIL VEGGIE SOUP
Makes: 1 Large Pot of Soup
Prep Time: 30 minutes
Cook Time: 45 minutes (in the Instant Pot)
Total Time: 75 minutes
INGREDIENTS
FOR THE INSTANT POT:
2 cups peeled and cubed squash (I used kabocha squash)
2 cups peeled and cubed carrots
2 cups chopped potatoes
2 cups chopped celery
1 cup green lentils
3/4 cup yellow split peas
1 onion (chopped)
5 cloves minced garlic
8-10 cups vegetable or chicken broth
2 teaspoons thyme
Salt to taste
TO BE ADDED LATER:
2-3 cups kale (stems removed and chopped)
1 cup parsley
1/2 cup olive oil
INSTRUCTIONS
Place all the chopped ingredients in the instant pot.
Set it to the soup setting (high pressure for 30 minutes) and let the soup run its course.
3. Place 4 cups of the soup in a blender with the 1/2 cup of olive oil. Pulse it until semi-smooth and creamy. Add it back into the pot and stir it all to combine.
4. Stir in the kale and parsley and add salt to taste.
5. You can also add some sherry, red wine vinegar or lemon juice and a little bit of parmesan cheese to add a little more flavor.