Time: 20 mins Number of servings: 4 Point value per serving: 7
One cup brown lentils.
One cup red lentils.
One cup frozen corn.
Six cups vegetable stock.
Two chopped carrots.
One cubed potato.
One chopped medium onion.
Two tbsp olive oil.
One bay leaf.
One tsp salt.
Pinch of thyme.
Pepper to taste.
Place onion and olive oil in your Instant Pot and select Saute for one minute.
Add carrot and saute again, now for two minutes.
Now add potato, brown lentils, red lentils, vegetable stock, thyme and bay leaf. Stir well.
Seal pot with lid and select Soup function, set a timer for six minutes.
Allow to release pressure naturally and then open a lid.
Remove bay leaf from your soup, add corn, salt, and pepper.
Stir well, serve, and enjoy.