Cozy is always in season.
The instant pot is up there with my Vitamix as my favorite kitchen appliance. It is just SO easy. I was super intimidated at first with the whole pressurization and thought of something exploding. I am happy to report that there have been no such explosions!
Soup usually requires a lot of time and patience. If you are like me and often start dinner when you're already super hungry... instant pot. Your soup is ready in less than 15 minutes! I am still working on not burning my mouth everything I have soup. Its a process!
Ingredients
2 stalks celery, chopped
3 carrots, chopped
1/4-1/2 cup red onion, chopped
1 Tbsp avocado oil
1 tsp cumin seeds
1 tsp coriander
1 tsp pink salt
1 tsp turmeric
2 tsp miso paste (I use chickpea)
1/2 cup red lentils
1/2 cup coconut milk
1 1/2 cup water
For topping: green onion, coconut shreds, coconut cream
Recipe
Clean and cut your veggies.
Using the sauté setting, sauté the celery, carrots and onion in a little bit of olive or avocado oil.
Let the veggies sauté and get fragrant. Add in the spices and miso paste.
Rinse and drain lentils.
Turn the instant pot off sauté mode.
Add in lentils and liquid. Stir well.
Cook on high pressure for 5 minutes.
Let the instant pot naturally de-pressurize for 5-8 minutes!
Serve with green onion, toasted coconut and coconut cream!
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