INGREDIENTS
- 1 large onion, chopped
- 1 large orange, yellow, or red bell pepper, chopped
- 3 medium celery stalks, chopped
- 2 medium carrots, peeled and sliced
- 5 cloves garlic, minced
- 1 thumb-size piece ginger root, zested or finely minced (about 1 Tbsp)
- 2 ¼ teaspoons Chinese 5 spice powder
- 1 ½ teaspoons mild curry powder
- ¼ teaspoon cayenne
- 1 ½ cups dry green lentils
- 5 cups water
- 1 (14 oz) can crushed or diced fire-roasted tomatoes
- 1 cup vegetable broth
- ⅓ cup natural peanut butter, salted
- 1 cup frozen peas
- 1 ½ teaspoons fine sea salt
- 1 tablespoon tamari, optional
For serving (optional):
- lime wedges
Cook Mode
INSTRUCTIONS
- In the insert of a 6-Quart or larger Instant Pot, combine all ingredients except the broth, peanut butter, peas, salt, and tamari. Stir well.
- Secure the lid, and set to sealing. Cook on normal/manual high pressure for 10 minutes. It will take approx. 15 minutes for the Instant Pot to come to pressure, then the countdown timer will begin.
- While the soup is cooking, heat the 1 cup of broth on the stovetop or in the microwave until hot. Add the peanut butter and stir until smooth and fully incorporated. Set aside.
- When the Instant Pot beeps and the 10 minutes is up, carefully quick release the pressure (this will take 2 to 3 minutes). Remove the lid. Add the green peas and salt, and stir. Add the peanut butter-broth mixture, and stir again.
- Taste and season with tamari or more salt, if desired. Let cool for a few minutes, then serve with lime.
