Lemony Rosemary Lentil Soup

Ingredients:

  •  1 Tbsp. fresh rosemary, minced for garnish

  • Soup

  • ½ Tbsp. coconut oil

  • ¼ cup red or yellow bell pepper, cored, deseeded, diced

  • ½ Tbsp. garlic, grated

  • 1 tsp. kosher salt, add more if needed

  • 4 cups Homemade Fried Vegetable Broth, Unsalted

  • ⅛ tsp. cayenne pepper

  • 2 cups carrots, diced

  • 2 cups water

  • ½ cup onion, peeled, minced

  • 1 large piece, lemon, freshly zested, juiced

Directions:

  1. Except for lemon juice, lemon zest and rosemary, pour soup ingredients into Yedi Pressure Cooker.

  2. Press: SLOW COOKER and HIGH. Set the timer to 6 hours.

  3. After the cooking cycle, stir in lemon juice and zest. Taste. Adjust seasoning if needed. 

  4. Pour soup into bowls. Garnish each bowl with a small amount of rosemary. Cool slightly before serving.

 

Matthew Revich