Instant Pot Vegan Lentil Soup
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
200 |
|
| % Daily Value* | ||
| Total Fat 0 g | 0% | |
| Saturated Fat 0 g | 0% | |
| Cholesterol 0 mg | 0% | |
| Sodium 880 mg | 38% | |
| Total Carbohydrate 40 g | 14% | |
| Dietary Fiber 7 g | 25% | |
| Sugars 6 g | ||
| Includes Added Sugars | % | |
| Protein 10 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 6% | |
| Iron | 24% | |
| Potassium | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- ½ Yellow Onion, diced
- 1 cup Dry Lentils
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 cup Green Beans, diced
- 3 Yukon Potatoes, diced
- 64 oz Vegetable Broth, (32 fl oz of Low Sodium Broth)
- 4 cloves Garlic, minced
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1 tsp Salt
- Garnish: Fresh Parsley & Cracked Black Pepper
Method of Preparation
Step 1
Add all ingredients to the instant pot.
Step 2
Cover and set the valve to sealing.
Press the soup setting and set the timer to 15 minutes.
Step 3
Once the timer is done, quick release the steam valve.
Garnish with fresh cracked pepper and chopped parsley.
