Pressure Cooker Miso Red Lentil Soup
Prep Time 10 minutes
Cook Time 10 minutes
servings
Ingredients
- 1 tbsp grapeseed oil, or other neutral flavored oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, shiitake, fresh; stems removed, sliced
- 1/4 tsp salt, kosher
- 4 cups vegetable broth, reduced-sodium
- 1 cup lentils, red, rinsed and drained
- 2 tbsp miso paste, red
- 2 cups kale, red; stem removed, roughly chopped
- garnish, parsley and crushed red pepper flakes to garnish
- chili oil, optional, to garnish
Instructions
- Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
- Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure.
- Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.
Comments