Lentils are a pretty big deal around our house – but if you would have told me that 5 years ago I would have said “No way…..”
Usually what happens at dinner around here is that I make something that {I think} everyone will like. When it’s done, my husband will cheerfully sit down. My 10 year old will sit down, and my boys will say “I don’t want that.” I’m fine with them not liking what I make, but at that point, I’m not going to make different things for each person – so they eat, or they don’t eat. It’s just that simple.
My husband used to be a meat and potatoes kind of guy – over the years, he has evolved… and since Lentils are not only healthy, they are a great protein substitute.
We started using more Lentils over the last few years, and over time, my boys started to love them more and more. My 4 year old says that they look like “boogers”, but the rest of the kids will definitely sit down to a big bowl. Our 4 year old will when it’s convenient for him.
This recipe is so incredibly easy – fresh vegetables, lemon and rosemary combined with Red Lentils in a soup that takes just minutes to make. When it’s done cooking, add the juice of a lemon and the zest of a lemon and add your rosemary and you have one of the easiest and healthiest soups around.
If you don’t have an Instant Pot, I would highly suggest making that purchase too – we got ours in December, 2015 – and I remember vividly mentioning to a friend that we already had a crock pot so we didn’t “need” the Instant Pot. Boy was I wrong. Our crock pots are now nicely tucked away and haven’t seen the light of day since we’ve had this pot. It also doubles as a slow cooker if the thought of putting your slow cookers away scares you.
- 6 carrots, diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 orange bell pepper, diced
- 1/2 tsp chili powder
- 4 C. vegetable broth
- 2 3/4 C. water
- 1 1/2 tsp kosher salt
- 3 C. red lentils
- 1 lemon - zest and juice
- 1 Tbsp fresh rosemary, chopped
- Optional: 2 drops of Rosemary Vitality Essential Oil (we use Young Living)
- Optional: 4 drops of Lemon Vitality Essential Oil (we use Young Living)
- In the Instant Pot, combine everything except the lemon and rosemary, and essential oils (if you are using them).
- Place the lid on the Instant Pot, and close the valve.
- Set the timer for 10 minutes, manual (high).
- When it beeps, allow it to release naturally for 10 minutes, then do a quick release.
- Add the lemon juice, lemon zest, and optional essential oils.
- Ladle into bowls.
- Scoop leftovers into canning jars and refrigerate/use within 72 hours. If cooking in a crock pot, add all items to the crock pot and cook for 6 hours on low.
