Spicy Lentil and Mushroom Kale Soup
This hearty lentil and kale soup gets an exciting kick with the addition of hot peppers, enhancing the rich, earthy flavors of juicy mushrooms and aromatic spices. Perfectly prepared in the Instant Pot, this protein-rich dish combines vibrant kale and fiery heat, making it a nutritious meal for any occasion. Enjoy each bowl bursting with warmth and wholesome goodness!
ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed
- 8 oz mushrooms, sliced
- 4 cups chicken stock (or vegetable stock)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 hot peppers (jalapeño or serrano), finely diced
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional)
steps
- 1.
Set the Instant Pot to the "Sauté" mode. Add olive oil, then sauté onions and garlic until softened, about 3-4 minutes.
- 2.
Stir in sliced mushrooms, diced hot peppers, cumin, and smoked paprika; cook for another 2-3 minutes until the mushrooms are tender.
- 3.
Add the rinsed lentils, chicken stock, salt, and pepper. Stir to combine.
- 4.
Secure the lid and set to "Pressure Cook" on high for 15 minutes.
- 5.
Once the cooking cycle is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- 6.
Stir in the chopped kale and lemon juice; let it wilt for about 5 minutes before serving.
- 7.
Taste and adjust seasoning if needed. Serve hot and enjoy!
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