Clean-out-the-fridge lentil soup

I cooked a big pot of green lentils, made a delicious salad out of it but was kind of bored eating it as a salad again the next day. So I thought soup and found a perfect clean-out-your-fridge type recipe from Kitchn!  I simplified the recipe and improvised based on the veggie scraps I had in the fridge at the time. You really can't go wrong with it!

Ingredients:

• Olive oil
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper
• 1/2-inch to 1-inch piece fresh ginger, minced
• 1/2 teaspoon dried red pepper flakes
• 2 bay leaves
• 2 cups cooked green lentils*
• Chopped vegetables (cauliflower, carrots, broccoli, leafy greens, etc.)
• 4 to 6 cups chicken stock, vegetable stock or water
• 1 (28oz.) can crushed tomatoes

Method:

1. In a large saucepan, heat olive oil and saute onion for a few minutes. Add garlic, cumin, turmeric, salt and pepper. Stir to coat.
2. Add ginger, pepper flakes, bay leaves, lentils.
3. Add hard or medium vegetables like carrots, celery, cauliflower, broccoli florets or squash. Pour in crushed tomatoes and stock. Depending on the amount of cooked lentils and veggies you have on hand, adjust the amount of liquid so it's enough to cover the lentils and veggies. Raise the heat to bring to a boil, then lower to medium-low heat, cover the pot, and simmer for 15-20 minutes.
4. Add leafy greens if desired. If soup needs more liquid, stir in more stock. (It should look like thick soup, but not like a chili.) Add a splash of vinegar, salt, pepper and any additional seasoing to taste. Discard bay leaves. Garnish with parsley or cilantro and serve.

If you do not have cooked lentils, simply use more stock and cook the dried green lentils for an extra 15-20 minutes, until they are cooked through but not falling apart. Learn how to make a big pot of green lentils here.

Instant Pot Chickpea Coconut Curry

Ingredients:

• 1 Tbs olive oil
• 4 garlic cloves, minced
• 1 1/2 cups dried chickpeas, soaked overnight, rinsed and drained
• 1 - 2 sweet potatoes (1 1/2 - 1 3/4 lb.), cut into chunks
• 1 1/2 cups tomatoes, coarsely chopped
• 1 1/2 Tbs curry powder
• 2 (13.5 oz) cans coconut milk
• fresh cilantro / basil
• salt or tamari to taste

1. Turn Instant Pot to saute mode, add oil and brown garlic for a minute.
2. Turn Instant Pot off. Add drained chickpeas, sweet potatoes, tomatoes, coconut milk, curry powder. Close lid and cook in high pressure for 18 minutes.
3. When done, allow pressure to come down naturally. Open lid, add cilantro or basil. Season with salt or tamari.

Read this article from Jen Reviews about Pressure Cooker vs Slow Cooker

Buy an Instant Pot here

Best Instant Pot Black Bean recipe

I have been cooking dried black beans from scratch in my Instant Pot for about a year and might have perfected this recipe!

Ingredients:

• 2 Tbs olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 green or red bell pepper, chopped
• 1 1/2 tsp oregano
• 1/2 Tbs ground cumin
• 1/4 - 1/2 tsp red chili flakes
• 1/4 - 1/2 tsp chipotle powder
• 2 bay leaves
• 1 1/2 Tbs balsamic vinegar
• 1/2 Tbs maple syrup
• 2 cups (unsoaked) dried black beans
• 3 cups vegetable both
• 2 fresh tomatoes
• tomato paste
• salt and pepper

1. Switch Instant Pot to saute mode. When hot, add oil, onion, garlic. Stir and cook for 5 minutes. Add green pepper, saute for a few more minutes.
2. Stir in oregano, cumin, red pepper flakes, chipotle powder, bay leaves, balsamic vinegar and maple syrup.
3. Add (non-soaked) dried black beans and broth.
4. Close the lid and cook for 35 minutes on high pressure. When done, let the pressure come down naturally.
5. Remove the lid. Add fresh tomatoes, tomato paste, cilantro, salt and pepper to taste. Cover the lid and let sit for 5-10 minutes before serving.

Read this article from Jen Reviews about Pressure Cooker vs Slow Cooker

Buy an Instant Pot here