Tuesday, February 19, 2019

Lentil and Wild Rice Soup in the #InstantPot #vegan

A couple of weeks ago, I told you about some almost-instant lentil soup I made with canned lentils. This week, I made soup from dried lentils and wild rice.

Now, when they tell you about the InstantPot, they tell you it cooks much more quickly. Well, sometimes it do and sometimes it don't. What they don't do when they're telling you the times is include the time it takes for the pot to heat up and get to pressure. Sometimes that makes it take longer than regular stovetop or oven cooking.

But wild rice is a bugger. Wild rice takes For. EV. Ver. Not in the InstantPot.

Besides, soup in the InstantPot is AMAZING. The flavors are so rich and deep, it's worth any little extra time. You just have to allow for it, that's all I'm sayin'.

Lentil and Wild Rice Soup in the InstantPot

  • olive oil
  • lentils
  • 4 times as much water as lentils
  • 1/4 cup wild rice
  • sliced carrots
  • diced onion
  • diced celery
  • vegetarian bouillon cubes
  • seasoning to taste

Turn the pot onto Saute, heat the oil, and cook the vegetables until the onion goes translucent. Add the water and bouillon cubes and continue on Saute until the cubes are dissolved. Cancel the Saute. Add the lentils, wild rice, and seasonings, put on the lid, set to pressure, not vent. Press Beans or else press Manual and set it for an 40 minutes.

Looked like this.
I might have some mushrooms in there, now that I look at the picture. I love mushrooms.


I'm posting at my own blog today about a vegetarian low-carb feast.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


Cerebrations.biz said...

Looks to me like I could make that soup in less time without resorting to an "instant".

Marian Allen said...

Not if you use wild rice, you can't. Besides, the Instant Pot seriously makes GOOD SOUP. The flavors are really rich and deep, even if you use exactly the same ingredients you do on the stove. I don't own stock in Instant Pot, but I truly am a fan. :)