2 cups dried lentils, rinsed
3 1/2 cups of vegetable broth
16 oz package of mushrooms, sliced
1 large onion, diced 2-3 cloves garlic, minced
1 bell pepper, diced
Cumin and oregano to taste. Adding a little onion and garlic powder doesn’t hurt!
No-Cheese (recipe here)
Cook lentils 8 minutes in the Instantpot and vent when finished. Sauté mushrooms, onions, and peppers until desired consistency. I cook my mushrooms separately to develop the flavor and make sure to get the right level doneness. Take 3 cups of the cooked lentils and combine with the remaining ingredients. Sometimes I also add a little spicy salsa, maybe a quarter cup.