Low Sodium Lentil Soup made in an 8 quart insta-pot

3 cups dried Lentils - I have always soaked them for about 3 hour and have consistently gotten good results. Drain and rinse with cold water.



1 pound of carrots - buy them sliced to reduce prep time
1 cup each of peas and corn - buy frozen to reduce added sodium
8 oz of mushrooms
1 green pepper
1 medium onion or two bunches of green onions
1 celery stalk - half of a large stalk or just one of the celery hearts



About 8 or more cups of water to fill up the insta-pot to it's max line

I recommend adding the following seasonings before cooking but they are all optional and you choose what you prefer.  All of these seasonings are high in  nutritional value and I add all of them when I'm cooking:



1 tablespoon crushed red pepper - will add a little heat
1 tablespoon Dash Salt Free table blend (or your favorite salt free blend)
1 tablespoon Turmeric - Indian flavor (excellent anti-inflammatory benefits)
1 tablespoon minced garlic
1 teaspoon ground black pepper

Cook for 20 minutes in the 8 quart insta-pot and this will make 8 servings.  

To take your lentil soup to the next level in nutrition add the following ingredients to the finished soup per serving or when reheating the soup which takes about 4 minute in the microwave.

Use a coffee grinder and then stir into the soup:
1 1/2 tablespoon freshly ground flax seeds - nutty flavor, will thicken the soup
1/2 tablespoon freshly ground fenugreek - Indian flavor

Sprinkle over the top to give a wonderful presentation:
1/2 tablespoon nutritional yeast - cheesy flavor