María & Matt’s Beefless Potato Lentil Soup

Ingredients

• 4 potatoes (medium, chopped)
• 1 carrot (large, chopped)
• 1 bell pepper (chopped)
• 0.5 celery (chopped)
• 6 cup vegetable broth (beefless broth recommended)
• 2.5 cup canned diced tomatoes
• 1 cup dried lentils
• salt (a pinch, to taste)
• chives (optional garnish)
• 0.25 tsp garlic powder (for taco seasoning)
• 0.25 tsp onion powder (for taco seasoning)
• 0.25 tsp dried oregano (for taco seasoning)
• 0.5 tsp paprika (for taco seasoning)
• 1.5 tsp ground cumin (for taco seasoning)

Steps

1. 1

   Chop the potatoes, carrot, bell pepper, and celery.

2. 2

   Add the chopped vegetables, canned diced tomatoes, and dried lentils to the Instant Pot.

3. 3

   Pour in the vegetable broth.

4. 4

   Add the taco seasoning (garlic powder, onion powder, dried oregano, paprika, and ground cumin) to the pot and stir to combine.

5. 5

   Set the Instant Pot to the manual cook setting for 8 minutes, ensuring the lid is set to the sealed position for pressure cooking.

6. 6

   Once the cooking cycle is complete and pressure has been released, taste the soup and add a pinch of salt if needed.

7. 7

   Garnish with fresh chives before serving.

Notes

The authors recommend using President's Choice (PC) Beefless Broth for a more authentic beefy flavor while keeping the dish vegan.

Nutrition per serving

• vegan
• vegetarian
• soup
• instant pot
• pressure cooker
• gluten-free
• main course
• healthy