LENTIL MUSHROOM SOUP, OIL-FREE AND VEGAN USING A PRESSURE COOKER

INSTANT POT LENTIL MUSHROOM SOUP, OIL-FREE AND VEGAN

Quick and easy recipe using the ingredients that I found in my fridge and the spices that were available at the time. This lentil soup is packed with flavours, has a great aroma, and only takes a short time to prepare.

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Prep Time: 15

Cook Time: 17

For the pressure cooker to come to pressure: 17

Course: Main Course

Keyword: vegan, WFPB, oil-free, lentil soup, mushroom soup

Servings:

Calories: 471kcal

Equipment

pressure cooker

Ingredients

3 cups dried mushrooms
5 small chopped potatoes
1 cup lentils brown
2 tbsp tomato paste
2-3 green chillies
1 tsp jeera
1 - 2 carrots
1 tbsp paprika

Metric - US Customary

Instructions

Wash and drain 3 cups of dried mushrooms and transfer to a pressure cooker. Add 1 tsp of salt, 4 cups of water and pressurise for 12 minutes. (Bear in mind it will require extra time for the cooker to come to pressure)
When mushrooms are fully cooked take them out from the cooker leaving the liquid. Add potatoes, lentil, carrots, tomato paste, chillies, jeera, and paprika. Add 1.5 cups of water and pressurise for 5 minutes. (allow extra time for the pressure to rise)
Let the pressure release naturally. Remove the lid and taste. Adjust seasonings as needed.
Add mushrooms back to the cooker, stir to combine and ready to be served.
You can add a pinch of dry rosemary or parsley into the soup once it's been served.

Notes

Store:

Fridge: Can be stored up to 5 days in an airtight container.

Freeze: Fully cooked soup can be stored up to 2 months in an airtight container.

Nutrition

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