Cabbage and Lentil Soup

I had some left over cabbage, and I thought we needed some lentils, so I made cabbage and lentil soup.
 

Ingredients:

• 1 cup chopped onion
• 1 bell pepper, chipped
• 2 stalks celery, chopped
• 1 cup chopped carrots
  
• 2 (14 ounce) cans diced tomatoes
• 1 teaspoon powdered garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1/4 teaspoon white sugar
• 1 teaspoon dried basil
• ¼ teaspoon curry powder
• 4 cups chicken broth
• 1 cup red or green lentils
• 2 cups cabbage, sliced into shreds
• 2 ounces pepperoni, diced
• 1.25 pounds stew beef (optional)
  

 

Instructions:

1. If adding the stew beef, saute briefly on all sides in a tabelspoon or so of olive oil until lightly browned. Remove for a few minutes while cooking the veggies.
   
2. Saute onion, peppers, celery, and carrots in an Instant Pot until the onion is softened.
3. Add tomatoes and chicken broth, stir in spices.
4. Add back in beef pieces if using.
   
5. Stir in lentils, pepperoni slices, and cabbage,
   
6. Seal Instant Pot, cook on high for 11 minutes. Use regular or fast release of pressure. (Use 15 minutes if cooking with stew beef.)
   

 

Carole's Notes:

We liked this! Doug that it would be better with meat, so the next night I sauted some stew beef pieces, and cooked them with soup at pressure for 15 minutes.

The recipe is adapted from https://www.allrecipes.com/recipe/22142/winter-lentil-vegetable-soup/ and