WFPB Spicy Mushroom Barley and Lentil Soup

Name: WFPB Spicy Mushroom Barley and Lentil Soup
Cuisine: American
Ingredients: Med. Onion chopped; 2 celery stalks sliced; 2 carrots sliced; 2 jalapenos sliced seeds left intact; 16 oz sliced mushrooms; 2 cloves garlic minced; 4 cups kale; 1/2 tsp rosemary; 1/2 tsp oregano; 1/2 tsp basil; 2 bay leaves; 1 tsp ground turmeric; 1 tsp crushed chipotle chili (or red pepper); 1/2 cup pearl barley; 1/2 of brown lentils; 6 cups low sodium vegetable broth

Matt @wfpb_sos_free

This recipe uses pearl barley. Although technically not a whole grain, it is still very healthy and nutritious. It's all made in the instant pot.

Matt @wfpb_sos_free

This recipe uses pearl barley. Although technically not a whole grain, it is still very healthy and nutritious. It's all made in the instant pot.

Saved

Ingredients

Med. Onion chopped
2celery stalks sliced
2carrots sliced
2jalapenos sliced seeds left intact
16 ozsliced mushrooms
2 clovesgarlic minced
4 cupskale
1/2 tsprosemary
1/2 tsporegano
1/2 tspbasil
2bay leaves
1 tspground turmeric
1 tspcrushed chipotle chili (or red pepper)
1/2 cuppearl barley
1/2of brown lentils
6 cupslow sodium vegetable broth

Saved

Steps

1

Water saute the Onion, jalapeno, celery, and carrots. After about 5 minutes add the garlic and mushrooms.
2

Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top.
3

Set the pressure cooker for 20 minutes high pressure. When it's done let it naturally release.

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Cooksnaps

Saved

Matt @wfpb_sos_free

on January 03, 2021 17:23

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