Pressure Cooker Red Lentil & Vegetable Soup
Servings: 6
Calories: 187kcal
Ingredients
- 1 Carrot (peeled, chopped)
- 1 Yellow Onion (chopped)
- 1 stalk Celery (chopped)
- 1 Zucchini (chopped)
- 3 Garlic (cloves, minced)
- 5 cups Bone Broth
- 1 cup Dry Red Lentils (rinsed)
- 1 cup Parsley (chopped)
- 1 cup Kale Leaves (finely chopped)
- 1 tsp Oregano
- 1/2 tsp Sea Salt
- 1 Lemon (juiced)
Instructions
- Add all ingredients except for the lemon juice to the pot of your pressure cooker.
- Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 5 minutes on high pressure. Once finished, release the pressure manually. Stir in the lemon juice and season with additional salt if needed.
- Divide between bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days.Serving Size
One serving is approximately 1 1/2 cups of soup.Additional Toppings
Serve with additional lemon wedges and fresh parsley.Consistency
If the soup is too thick, thin with additional broth until desired consistency is reached.More Veggies
Add bell pepper and/or tomato.More Protein
Add shredded chicken or shrimp.
Nutrition
Serving: 6g | Calories: 187kcal | Carbohydrates: 29g | Protein: 17g | Fat: 1g | Cholesterol: 4mg | Sodium: 300mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2819IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 4mg
