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6 Quart Instant Pot

  • 1 medium onion chopped
  • 5 small celery chopped
  • 5 large carrots chopped
  • 2 cups green or brown lentils rinsed & drained (uncooked)
  • 28 oz can diced or crushed tomatoes (organic, or non bpa can)
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt (more or less to taste)
  • Ground black pepper to taste
  • 2 bay leaves
  • 5 cups organic chicken broth
  • 2 cups raw kale, chopped into small pieces, stems removed
  • 1 tbs minced garlic
  • Parmesan cheese for serving

Add all ingredients to instapot and stir. Set to pressure cook for 30 minutes. Serve as soon as cooking is finished or allow instapot pressure to release naturally. If you do not have an instapot, you can slow cook this on the stove or in crock pot until lentils are tender. Serve with Parmesan or shredded cheddar.

This recipe makes approximately 10 servings. Each serving contains approximately 101 calories, .9g fat, 17g carbs, 4.7g fiber, 3.4g sugar, and 7g protein.

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