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TACO LENTIL SOUP (INSTANT POT OR STOVE TOP)!!!

Taco Lentil Soup – the delicious spicy flavour of tacos using lentils instead of meat for a filling hearty meal that even the kids will enjoy.

INGREDIENTS:

1 onion, finely diced

3 cloves of garlic, crushed

250g (9oz) of butternut squash, cubed

225g (8oz) of dry green lentils, rinsed

794g (28oz) of diced tomatoes, canned

4 tbs of tomato paste

1 cup (175g) of sweetcorn

1 zucchin (courgette), diced

1 red pepper, diced

1 large jalapeno, deseeded and diced

3.5 cups (840ml) of vegetable stock

salt and black pepper to season

cooking oil spray

FOR THE TACO SEASONING:

1 tbs of sukrin: gold (or another sweetener of choice)

2 tsp of chilli powder

2 tsp of paprika

2 tsp of cumin

1 tsp of oregano

1/4 tsp of cayenne pepper (add more or less depending on your spice level)

1/2 tsp of onion powder

1/4 tsp of garlic powder

 

TACO LENTIL SOUP (INSTANT POT OR STOVE TOP)!!!

 

INSTRUCTIONS:

Set instant pot to sauté mode, spray with cooking oil spray

Once instant pot displays hot, add the onion and frying for a couple of minutes to soften.

Add in the garlic and butternut squash and fry for a further couple of minutes.

Add a little bit of stock, to deglaze the pan and ensure nothing is stuck.

Add in the lentils, taco seasoning, tomatoes, tomato paste, zucchini, sweetcorn, pepper, jalapeño and stock and stir to combine. (newer models of instant pots, I recommend adding the tomato products to the top and not mixing in)
Add lid, close valve (if not self sealing), set instant pot to 10 minutes (manual) high pressure.

Once instant pot finishes cooking, open the valve to allow a quick release of the pressure.

Serve as is, or top with your choice of toppings

Enjoy!!

source:http://www.slimmingeats.com/blog/taco-lentil-soup

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