Anti-Inflammatory Lentil Soup

Winter calls for warm, cooked foods, soups, and stews! This anti-inflammatory dish is full of flavor and really just warms the soul! If you follow Ayurveda, an Indian based whole body healing system, you’ve probably heard that warm, cooked vegetables are better for the body during winter months vs cold and raw. Embrace your inner Vata (one of the three doshas in Ayurvedic medicine) with this healing and nutrient rich soup! This could also be made in a slow cooker or on the stovetop if you don’t have an Instant Pot.

Dairy free, gluten free, vegetarian, vegan (if made with veggie stock)

Yield: 3 servings

Ingredients

·      ¾ cup dry, uncooked lentils

·      3 ½ cups bone broth (or any stock)

·      1 leek, sliced

·      2 individual celery stalks

·      ½ bunch lactino kale, chopped

·      3 cloves garlic, chopped

·      2 inch knob fresh turmeric

·      1 inch knob of ginger, chopped

·      1 tbsp olive oil

·      ½ large white onion

·      1 tsp cumin

·      ½ tsp coriander

·      1/8 tsp cayenne pepper

·      Salt & pepper to taste – I did a good shake of each

·      Cilantro and pumpkin seeds to garnish

Directions

1. Starting with olive oil on the bottom, add all ingredients to an Instant Pot besides the kale and cilantro

2. Secure the lid to lock position and ensure the steam release handle is pointing towards the sealing position

3. Press the pressure cook button and set time to 6 minutes on high pressure

4. When the final beeps are heard after the timer is up, do a quick pressure release using a long wooden spatula to move the steam release handle to the venting position and stand back - steam will now release

5. When all of the pressure has been released, the float valve will sink and you can carefully open the lid away from you

6. Add chopped kale, stir, and place the lid back on

7. Set the Instant Pot to keep warm and allow kale to wilt for about 5 minutes

8. Serve hot; top with cilantro and pumpkin seeds

9. Enjoy!