Instant Pot Mediterranean Lentil Soup
1 onion, chopped
2 cloves of garlic, minced or 1/4 Tsp granulated garlic
1 1/2 cup green or brown lentils, rinsed
1/2 cup red lentils, rinsed
8 cups vegetable broth
2 medium Yukon Gold potatoes, peeled and chunked
1 (14.5 oz) can diced tomatoes
1 cup diced carrots
2 celery stalks, diced
1 1/2 Tsp turmeric
1 TBS ground cumin
1 TBS dried parsley
2 TBS lemon juice
1/2 cup water
salt to taste
Preheat Instant Pot then sauté onions, carrots, and celery in a little vegetable broth.
When onions are translucent add all the rest of the ingredients then stir.
Set Instant Pot on sealing and choose soup function. It will cook for 30 minutes. Allow Natural Pressure Release.
If you're making this on the stove top:
Saute onions, carrots, and celery until onion is translucent and the veggies are tender-crisp. Stir in the rest of the ingredients except for lemon, and bring to a boil. Reduce heat and simmer for 20 - 30 minutes or until potatoes are tender. Check liquid levels. Add additional water as needed, but not too much. This is supposed to be a thick and hearty soup.
a small scoop of rice, right in the middle (my family loved this but I skipped it)
garnish with some fresh, chopped cilantro
pita bread or flatbread to compliment
squeeze a half slice of lemon on the soup just before serving