Ingredients

1 cup chopped onion

6 cloves garlic, minced

4 cups vegetable broth

2/3 cup green/brown lentils, rinsed and drained

1/3 cup brown rice, rinsed and drained

1 medium potato, cut into large pieces

1 cup any chopped vegetable such as cauliflower, zucchini, okra, kohlrabi, parsnips, turnip or rutabaga

1 cup chopped carrot

1 cup coarsely chopped kale

1 - 14-oz can diced tomatoes, do not drain

1/2 tsp powdered ginger

1 Tbsp curry powder

Freshly ground black pepper, to taste

Instructions

1. Set a 6-qt Instant Pot on Saute setting and heat to Normal temperature. Add onion and garlic, saute for 10 minutes, stirring occasionally.

2. Add remaining ingredients. Lock lid in place; set pressure valve to Sealing. Set cooker on Soup setting and cook 20 minutes. Let sit to naturally release pressure an additional 20 minutes.

3. Move valve to the Release position to release any remaining steam. Give it a good stir and serve.

Adapted from Forks Over Knives Fall 2020