Ingredients

• 2 Carrots large, diced
• 1 Yellow Onion diced
• 1 Poblano Pepper diced
• 1 cup Red Lentils dry, uncooked
• 2 Garlic Cloves minced
• 2 Tbsp Olive Oil
• 1 Tbsp Paprika
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Cayenne
• 1/2 tsp Salt
• 4 cups Vegetable Broth
• 2 cups Water
• 1 can Crushed Tomatoes 28 ounce can
• 1 can Black Beans 15 ounce can
• 1 cup Tortilla Chips for topping
• 1 Lime for garnish, optional

Instructions

1. Heat the olive oil in a large stock pot over medium-high heat. When the oil begins to glisten, add the carrots, onion, and poblano pepper. Cook for 10 minutes, then add the lentils and garlic. Cook for 1 more minute before adding all of the spices and stirring to coat.
2. Add the vegetable broth, water, crushed tomatoes and beans. Bring to a boil, reduce heat to low, cover and cook for 1 hour.
3. Spoon soup into serving bowls and top each with a sprinkle of tortilla chips and lime slices.

1. Heat the olive oil in Instant Pot on the Saute setting. When the oil begins to glisten, add the carrots, onion and poblano pepper. Cook for 10 minutes, then add the lentils and garlic. Cook for 1 more minute before adding all of the spices and stirring to coat.
2. Add the vegetable broth, water, crushed tomatoes and beans. Close the lid and set to High Pressure for 12 minutes. After 12 minutes, open the valve for quick release.
3. Spoon soup into serving bowls and top each with a sprinkle of tortilla chips and lime slices.