Hearty Green Lentil & Vegetable Soup (Instant Pot Option)

Ingredients

• 3 Tablespoon unsalted butter or olive oil
• 1 cup parsnip (diced (~1 large))
• 1 cup carrots (diced (~2 medium))
• 1 cup yellow onion (diced (~1 medium))
• 1 cup celery (diced (~2 stalks))
• 5 garlic cloves (finely chopped)
• 1 teaspoon kosher salt (more to taste)
• 3/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon white pepper
• 1/2 teaspoon freshly ground black pepper (or to taste)
• Optional: pinch of red pepper flakes
• 3/4 cup green lentils (see note re: brown lentils)
• 3 1/2 cups vegetable stock
• 1 1/2 cups green kale (ribs removed and chopped)
• 1/2 lemon (juiced)
• 1/2 cup chopped walnuts (optional, for serving)
• Fresh parsley (chopped, for garnish)

Instructions

1. 1

   Instant Pot Directions: Turn on the "sauté" function and melt butter (or heat olive oil). Add parsnip, carrots, onion, celery, garlic, and spices, stirring to combine, and sauté for 1-2 minutes. Turn off the sauté function and add lentils and 3 ½ cups vegetable stock. Stir to combine. Close the top and make sure the valve is turned to sealed. Cook on high pressure for 11 minutes. Quick-release the steam once it's done. Remove the lid and finish the soup as directed in step 3.

2. 2

   Stovetop Directions: In a Dutch oven or large stock pot, melt butter over medium heat (or heat olive oil). Add parsnip, carrots, onion, and celery; cook for 3-4 minutes. Add the garlic and spices and cook for an additional 2 minutes. Stir in lentils and 3 cups vegetable broth and bring to a low boil. Cover and cook for 30-35 minutes, until lentils are tender. Add the additional 1/2 cup of vegetable stock as needed for desired consistency.

3. 3

   Finishing Touches: Remember to taste test for salt levels. After cooking, stir in the lemon juice and kale into the soup, until kale wilts. Serve and garnish with chopped walnuts and chopped parsley as desired.