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.

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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

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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.