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Saturday, March 26, 2016

Potato, leek, and lentil soup

 Potato, leek, and lentil soup

I am always looking for new soups.  Sometimes it is as easy as transforming a recipe I already have.  Sometimes I combine recipes too.  Today was kind of a combination of both.  I wanted lentil soup, but I also wanted some new flavors.  

Here is the simple recipe.  It is for the Instant Pot®.  If you don't have an IP, just follow the additional notes at the end. :)

Ingredients:




1 cup brown lentils, washed and drained
3 medium yukon gold potatoes, peeled and cut into 1/2 inch cubes.  (you don't have to peel if you don't want to)

1/2 large yellow onion, peeled and chopped
1 medium leek, green part removed, slice the white part in half lengthwise and slice thin.

1 medium carrot, peeled and chopped into small cubes
1 15.5oz. can of great northern beans, drained and rinsed
1 large clove of garlic, peeled and minced
1 tsp. salt
1 tablespoon nutritional yeast
1 tsp. onion powder
6 cups veggie broth
2 cups water

Put all of the above into your IP.  
Stir to combine.
Place lid on, and turn nob to pressure.
Turn IP on, and turn on manual mode.
Adjust the time down to 26 minutes, and walk away.
When the time is done, let NR.
When you can open, stir well and serve right away.  Check the seasoning.

***Traditional method***

In a large pot, combine all the above.  Bring to a boil over medium high heat. Stirring occasionally.
When it comes to a boil, cover and reduce heat to low.  Let cook on low for 35-40 minutes.  Try not to disturb too much, stir maybe 1-2 times. 

When the time is up, check the lentils to see if they are done.  If not, cook another 5-10 minutes and check again.
Serve right away.
I hope you give this a try and enjoy it as much as I did.
I had lots of leftovers, so it was a good recipe for the week.




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