Ingredients

• 2 tablespoons olive oil
• 8 oz chopped celery
• 8 oz chopped onion
• 1 oz minced garlic
• 30 oz canned black beans, drained
• 30 oz canned rotel
• 1 cup dried red lentils
• 12 oz pumpkin puree
• 32 cups vegetable stock
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon ground black pepper
• ½ teaspoon oregano
• 1 teaspoon salt to taste
• 1 cup chopped cilantro plus extra for topping

Procedure

InstantPot: Sauté onions and celery 3-5 minutes

Add garlic 30 - 60 seconds

Add other ingredients. Soup program for 5 minutes. Allow to natural decompress, 20-30 minutes.

Notes

ref: A Red Spatula, Pumpkin and Red Lentil Soup

Groups: Soup