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–+ servings

Pressure Cooker Miso Red Lentil Soup

Course: Soups
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
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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

  1. 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.
  2. 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.
  3. 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.