Veggie Rice Soup

Ingredients:

●      1 Tbsp. garlic, minced

●      1 tsp. cinnamon powder

●      ¼ tsp. ginger powder

●      1 Tbsp. butter

●      1 Tbsp. coconut oil

●      ½ cup fresh parsley, minced

●      ½ tsp. turmeric powder

●      ¼ tsp. black pepper

●      1 cup shallot, minced

Soup

●      ½ cup red or yellow lentils, picked over, rinsed, drained

●      ¾ tsp. kosher salt, add more later if needed

●      1 cup frozen green peas, thawed, drained

●      1 tsp. fresh mint, minced

●      1 can 15 oz. peeled and diced tomatoes

●      1 cup carrots, diced

●      3 cups Mushroom Broth, Unsalted

●      2 cups water

●      1 tsp. saffron powder, optional

●      1 cup long-grained rice, rinsed, drained

 Directions:

1.     Press: SAUTÉ and HIGH.

2.     Pour aromatics into the Yedi Pressure Cooker. Cook until shallots are limp.

3.     Except for oregano, pour remaining ingredients into the Yedi Pressure Cooker.

4.     Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

5.     After the cooking cycle, taste the stew. Adjust seasoning if needed.

Pour stew into bowls. Garnish