ww- Veggie Lentil Soup recipe

Ingredients:

• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 medium white potato, diced
• 3 cloves garlic, minced
• 28-ounce can of diced tomatoes
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 1 tablespoon balsamic vinegar
• 5 cups vegetable broth (divided)
• Salt and pepper to taste
• More broth to thin the soup after cooking

Instructions:

1. Start by dicing, slicing, and mincing all the vegetables.
2. Using the sauté function on your Instant Pot, sauté the onion and carrot in 1 cup of vegetable broth for about three minutes. Make sure to watch the bottom of the pot to prevent sticking.
3. Add all the other ingredients to the Instant Pot: lentils, canned diced tomatoes, celery, potatoes, garlic, Italian seasoning, dried thyme, balsamic vinegar, lemon juice, salt, and pepper. Also, add the remaining 4 cups of vegetable broth. Stir everything together.
4. Set your Instant Pot to manual mode on high pressure for 12 minutes.
5. Once the Instant Pot reaches pressure and counts down, allow a natural release for 10 minutes.
6. Carefully use a long-handled spoon or similar device to release the remaining pressure and open the pot.
7. If you prefer a thinner soup, you can add more vegetable broth. Adjust the salt and pepper to taste.

Nutrition (per serving):

• Calories: 181 kcal
• Carbohydrates: 34 g
• Protein: 11 g
• Sodium: 1037 mg
• Potassium: 696 mg
• Fiber: 13 g
• Sugar: 6 g
• Vitamin A: 2995 IU
• Vitamin C: 15.8 mg
• Calcium: 76 mg
• Iron: 4.8 mg