Delicious Red Lentil Soup

I’m a big fan of soup in the morning during cooler months. This cozy lentil soup is a nutrient dense powerhouse jam-packed with fiber, protein, B vitamins, magnesium, potassium, zinc and iron.

Mornings are full of too many grains and often have the top five food sensitivities in the mix. (Top 5 food allergies are gluten, eggs, dairy, soy and corn). Not a great way to kick off the day with a spike in blood sugar and inflammation from our immune system.

Give this soup a try to kick your day off right!

Ingredients

3 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 tsp fine sea salt
1 tsp dried oregano
1⁄2 tsp freshly ground black pepper
1 cup dried red lentils
4 cups low-sodium chicken bone broth or vegetable broth

Directions

Select the Sauté setting on the Instant Pot and heat 2 tablespoons of the oil and the garlic for 2 minutes, until the garlic is bubbling but not browned. Add the onion, carrots, celery, and salt and sauté for about 3 minutes, until the onion has softened. Add the oregano and pepper and sauté for 1 more minute. Add the lentils and broth and stir to combine.

Choose the soup button on your Instant Pot. When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. And your delicious red lentil soup is ready!

Note: Use what veggies you’ve got on hand. Tomatoes go really well this soup and so do rutabagas.