Ingredients and Weight:
- Lentils, sorted and rinsed: 1 cup (198g)
- Vegetable broth: 6 cups (1.4L)
- Onion, chopped: 1 large (140g)
- Bell pepper, diced: 1 medium (150g)
- Garlic, minced: 2 cloves (6g)
- Cumin, ground: 1 tbsp (6g)
- Chili powder: 1 tsp (2g)
- Salt, to taste
- Black pepper, to taste
- Canned diced tomatoes: 1 can (14.5oz/411g)
- Corn kernels, frozen or canned: 1 cup (140g)
- Black beans, rinsed and drained: 1 can (14oz/397g)
- Lime wedges, for garnish: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- In an Instant Pot, sauté the onion, bell pepper, and garlic using the "Sauté" function.
- Add the lentils, vegetable broth, cumin, chili powder, salt, and pepper.
- Secure the lid and cook on high pressure for 20 minutes.
- Once cooked, quick-release the pressure.
- Stir in the diced tomatoes, corn, black beans, and lime wedges.
- Serve hot, garnished with additional lime wedges if desired.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 240
- Fat: 2g
- Sodium: 300mg
- Carbohydrates: 37g
- Protein: 13g
- Fiber: 9g
Dish Characteristics:
- Savory and flavorful
- Hearty and filling
- Perfect for a cold-weather meal
- Vegetarian and vegan-friendly
User Comments:
- "This soup is absolutely delicious! The flavors are perfect and it's so easy to make."
- "I love the combination of lentils and vegetables. It's a healthy and satisfying meal."
- "The soup is so flavorful and filling. I can't wait to make it again."
Special Precautions and Tips:
- To make the soup gluten-free, use gluten-free vegetable broth and beans.
- If you don't have an Instant Pot, you can cook the soup in a large pot on the stovetop. Simmer for about 30 minutes until the lentils are tender.
- For a spicier soup, add more chili powder or jalapenos.
