Lemon Rice Soup

Serves: 4
Yields: 14 cups

1 cup hand pound semi-brown rice (1 and 1/2 cups)
1 cup red lentil (1 and 1/2 cups)

Rinse and soak rice and lentil until its needed.

2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1 tsp dried oregano (1 and 1/2 tsp)
salt & pepper to taste, I used vegetable broth and it had enough salt and pepper, so I didn't add any here.
If not using vegetable broth, use the following
2 tsp salt (3 tsp)
1 and 1/2 tsp black pepper powder (2 and 1/4 tsp)
1/4 tsp cayenne pepper (1/4 tsp)
1/2 tsp turmeric powder (1/2 tsp)

Add oregano, salt and ground black pepper, mix well.

3 cups seasonal vegetables, like zucchini, yellow squash, bell pepper, cauliflower, sweet potato, butternut squash

Add vegetables, sauté for a minute.

10 cups water / vegetable stock
soaked and rinsed brown rice and red lentil
1 bay leaf

Add rice, red lentil, bay leaf, water and mix well.

Set the pressure cooker to high for 20 minutes. If you are using stove top to cook this, allow to boil, reduce the head and cook for 20 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

1/4 cup lemon juice

Add lemon juice and mix well.

cilantro, chopped to garnish

Garnish with cilantro and enjoy.

Taste Note: Tastes AMAZING
Source: feelgoodfoodie