Description
A vibrant, nutrient-packed vegetable and lentil soup infused with garlic, ginger, turmeric, and lemon to pump up your immune system.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 6 cups water
- 2 Tbsp Better than Bouillon vegetable base
- 1/2 cup brown lentils
- 2 large carrots, peeled and sliced
- 4 cups cauliflower florets
- 1 rib of celery, diced
- 6 cloves of garlic, minced
- 1 inch of ginger root, grated
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 2 cups chopped spinach or kale
- Juice from one medium lemon
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion. Saute for 4 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the bouillon and the lentils and let the water start heating up while you prepare all the other ingredients.
- Add in the carrots, cauliflower, celery, garlic, ginger, turmeric, pepper and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach and lemon juice.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and onions. Saute for 4 minutes. Transfer to the slow cooker.
- Stir in the water, bouillon, carrots, cauliflower, celery, garlic, ginger, turmeric, pepper and parsley.
- Cover and cook on low for 4 hours, or until lentils are cooked through.
- Stir in the spinach and lemon juice.
- Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker