Garlic Lovers Lentil Soup

The perfect hearty and healthy soup packed with garlic for a natural immunity boost, this recipe does not disappoint. Filled with all the colors of fall it’s sure to become a seasonal favorite as it warms you from the inside out. Easily adapted and quick and simple in your instant pot.

Ingredients

2 cups dried lentils rinsed and inspected for stones

1/4 cup coarsely chopped garlic (I know this sounds insane but I actually used 1/3 cup!)

1 tsp Spice Beast Masterblend or your favorite general Italian spice blend seasoning

1 tsp Spice Beast Viva Pizzaria or your favorite general pizza blend seasoning

1/2 cup TVP (textured vegetable protein comes dried, you want small bits for this not big chunks)

1 tsp Old Bay seasoning

1 1/2 cups diced butternut squash

2 cups coarsely chopped onion

1 1/2 cups diced green cabbage

8 cups veggie broth

For the End:

1/4 cup diced roasted red pepper

1 Tbl Balsamic Vinigar

1/4 tsp salt

1/4 tsp smoked paprika

Set your Instant Pot to Saute and add the oil and garlic. Stir constantly until the garlic begins to brown and immediately add onions. Saute until onions begin to appear translucent and then add squash, lentils, spice blends, cabbage, TVP and stir until evenly mixed. Add the veggie broth and secure the lid on your instant pot. Set the Instant Pot to High Pressure for 7 minutes. Use the quick release when the time has expired and stir the soup. Add in the roasted red peppers, vinigar, salt and paprika and taste. Salt and Pepper to your preference and enjoy! Like most soups, this keeps well refrigerated for 4-5 days and the leftovers are divine!

Substitutions or Add Ins:

Butternut can be substituted for peeled and diced potato OR carrot

TVP can be omitted (the soup will be less thick and more brothy) OR substitute with any vegan frozen crumble

Add 1/2 tsp of liquid smoke

Lentils can be subbed out for French lentils or Black Lentils