• Amy Lucas

Veggie Lentil Pressure Cooker Soup

Do you want a way to get a ton of vegetables into your meal, 5 minutes of prep time?

Grab you food processor and throw in your ingredients and let this dish shine at the dinner table. Slightly overcooking rice makes this dish so amazing. You could also use leftover cooked rice and toss it in, just know that this will leave the soup a bit runnier than pictured.

Servings: 8

1/3 cup Green Lentils

1 pound White Mushrooms

1 Yellow Onion

1 Zucchini

4 stalks Celery

2 Carrots

1 tablespoon Garlic Powder

1/2 gallon Water

2 tablespoons Vegetable Bouillon

1 cup White Rice

1. Rough chop all veggies and place in food processor in batches to fine dice.

2. Combine all ingredients in pressure cooker.

3. Cook for 35 minutes on high pressure. Allow to sit for about 10-15 minutes in cooker before removing lid and serving.

Per 2 cup serving: Calories: 155kcal, Carbs: 31g, Protein: 6.5g, Total Fat: 0.8g, Saturated Fat: 0.17g, Sodium: 398mg, Fiber: 2.75g, Added Sugar: 0g, Fruits: 0 servings, Vegetables: 1.41 servings1.

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