QUICK LOOK

Prep: 10 minutes

Method: Instant Pot

Pressurizing/cooking time: ~16 minutes

Yield: 6 cups

Ingredients/Steps

• STEP 1
• 1 Tablespoon butter
• 1 medium-size onion, grated
• 1/4 teaspoon baking soda
• STEP 2
• 2 Tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• STEP 3
• 1 cup lentils
• 2-1/2 cups water
• 1 red pepper, chopped into 1 inch pieces
• 1 can petite diced tomatoes, undrained OR 1 can Rotele tomatoes
• STEP 4
• 1 can black beans, drained and rinsed 
• 1 can kidney beans, drained and rinsed
• 1 cup vegetable broth OR chicken broth, OR 1 tsp Knorr brand Caldo de Tomate and 1 cup water

Optional Soup Add-ins: Frozen corn or canned hominy, Cooked beef, chicken or pork, A sprinkle of dry ranch mix or squirt of ranch dressing, Canned green chiles, 1/2 to 1 teaspoon chipotle peppers in adobo sauce, Salsa, Taco seasoning mix packets, 1 teaspoon smoked paprika 

Optional Topping Ingredients: Sour cream, Grated cheese (pictured with pepper jack), Avocado, Tortilla chips, A mixture of finely shredded cabbage with chopped cilantro, lime juice, olive oil and kosher salt

1. USE the sauté function on the Instant Pot to melt the butter. ADD the grated onion and baking soda, cook for a few minutes.
2. SPRINKLE the seasonings over the cooking onion and stir until the seasonings are fragrant.
3. POUR in the lentils, water, red pepper and tomatoes. PRESSURE cook for 12 minutes.
4. RELEASE the pressure and add the broth, beans and corn or hominy if desired.
5. ADJUST the seasoning (see optional soup add-ins)
6. HEAT through using the sauté function.
7. TOP as desired.
8. CONFIDENCE GAINED!

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