Instant Pot Mexican Lentil Soup

graciousvegan.com

Laura Mc

Vegan Recipes I have tried or want to try.

Add the following ingredients to the Instant Pot.

6 cups vegetable broth

1 can (14.5 ounces) petite diced or diced tomatoes (fire-roasted if available)

1 can (4 ounces) mild green chiles (undrained)

1.25 cups brown lentils

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, diced

4 cloves garlic, minced or pressed

2 bay leaves

1 Tablespoon chili powder (you could include some chipotle powder or ancho chili powder)

2 teaspoons cumin

½ teaspoon oregano

½ teaspoon coriander

½ teaspoon smoked paprika

Close the lid. Move the valve to “Sealing.” Program the Instant Pot to “Manual,” “Pressure Cook,” or “High” for 10 minutes, with 10-minute quick release.

After opening the Instant Pot, add the following ingredients and stir to combine. Adjust seasonings (e.g., more lime, more cilantro, more chili powder, salt) and serve.

¼ cup chopped cilantro

2 teaspoons lime juice (or more to taste)

1 teaspoon salt, or to taste

Freshly ground black pepper, to taste

If you want a creamier soup, pulse it a few times with an immersion (stick) blender.

subheading: Optional garnishes:

Additional chopped cilantro

Avocado slices

Tortilla chips (baked are healthiest)

Sliced green onions

Sliced jalapeños

Directions at graciousvegan.com

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