Serves 4
Ingredients:
1 cup Spanish or French black lentils, soaked for 30 minutes
1 tablespoon olive oil
2 sticks celery, finely sliced
2 cups cubed butternut squash
1 cup mushrooms, quartered
8 oz The Mother Mix (about ¾ of the jar)
1 bay leaf
1 tablespoon fresh thyme or oregano
2 cups water or broth
Salt, to taste
Fresh parsley, for garnish
The Red Drizzler, Hot or Mild, to spice it up
Instructions:
1. Soak lentils for 30 minutes.
2. Set your Instant Pot to sauté mode. Add olive oil and sauté celery, squash, and mushrooms for 5 minutes.
3. Add lentils, The Mother Mix, herbs, and broth. Season with salt. Close the lid and pressure cook for 12 minutes.
4. Serve hot with crusty bread, garnished with parsley and a drizzle of The Red Drizzler, Hot or Mild.
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