Lentil Barley Minestrone Soup

I wanted a quick soup with lentils and barley,  so I made this.

Ingredients:

• 1 onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced (or 1.5 teaspoon granulated)
• 1 cup baby carrots, sliced
• 8 ounces ham/kielbasa, diced
• 3 TBSP tomato paste, optional
• 3/4  teaspoon oregano
• 3/4 teaspoon basil
• 1/4  teaspoon thyme
• 1/2  teaspoon pepper
• 1  teaspoon salt
• 1/4 teaspoon red pepper flakes
• 28 oz can of diced tomatoes (I used 14 oz can and 3 fresh tomatoes, diced)
• 3/4 cup dried  lentils
• 3/4 cup uncooked barley
• 4 cups vegetable broth or water
• 1 can beans, rinsed well (kidney, white, or garbanzo)
• 2 cups spinach or kale, diced

 

Instructions:

1. Saute onions, papers, and carrots in Instant Pot.
2. Add meat, saute it as well,
3. Stir in rest of ingredients except spinach/kale.
4. Set to pressure cook for 18 minutes on high.
5. When time is up, do a quick release.
6. Stir in the diced spinach/kale and let wilt for a minute or so

 

Carole's Notes:

We liked this! It makes 5 or 6 good sized dinner servings.

The recipe is lightly adapted from https://faithfulplateful.com/instant-pot-lentil-barley-minestrone