Vegan Lentil & Barley Soup
Ingredients
1TB coconut oil or olive oil
1/2 cup lentils
1/2 cup barley
2 medium yellow potatoes
2 medium carrots
1 medium or large zuchinni
1 medium yellow or white onion
1 celery stalk
2-3 garlic cloves
2 cubes vegetable bullion (the organic gourmet suggested)
6 cups water
1/4 tsp dried thyme
1/4 tsp of ground sage
2-3 bay leaves
Pinch of salt
Pinch of pepper
Directions
Set Instant Pot to autee setting. Drop in the coconut oil. While heating, dice the yellow onion, garlic, carrots, and celery. Add the onion and sautee for a minute. Add chopped garlic, carrots, and celery. Sautee for another minute or until onions are soft and transparent. Add 6 cups of water. Change Instant Pot setting to Pressure Cook for 20 minutes. Chop potatoes and zucchini to preferred size. Add potatoes and zucchini, along with 1/2 cup of lentils and 1/2 cup of barley to the Instant Pot. Drop in bullion cubes and seasonings. Cover and let timer begin pressurized cooking. After the first 20 minute timer, let the soup sit in the pot and cook longer while letting the pressure naturally release. After 20 minutes hit the steam release button to allow the last of the pressure release. Open and taste for any last seasoning adjustments. Serve with lemon wedge, sriracha, and fresh chopped cilantro.
