Ingredients

The following ingredients have 2 Servings
  • 1 tbsp grapeseed oil (or other neutral flavored oil)
  • 1 cup onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup mushrooms (shiitake, fresh; stems removed, sliced)
  • 1/4 tsp salt (kosher)
  • 4 cups vegetable broth (reduced-sodium)
  • 1 cup lentils, red (rinsed and drained)
  • 2 tbsp miso paste (red)
  • 2 cups kale (red; stem removed, roughly chopped)
  • garnish (parsley and crushed red pepper flakes to garnish)
  • chili oil (optional, to garnish)

Instruction

  • Set electric pressure cooker to "sauté" setting. Add oil. Once oil is hot, add onions and garlic. Cook until onions are almost translucent, about 2 minutes. Stir often to cook onions evenly. Add shiitake mushrooms and salt. Stir to combine and cook for about 1 minutes until warmed.
  • Add 3 cups of vegetable broth and drained red lentils. Cover with lid and lock in place. Make sure the pressure valve is on. Select "high pressure" and set for 8 minutes cook time. When timer beeps, allow pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure.
  • Add in remaining 1 cup of vegetable broth, miso paste, and kale. Stir until miso paste has dissolved. Ladle warm soup into serving bowls. Garnish with sliced green onions and chili oil, if desired.