3-lentil soup with fresh herbs

3-lentil soup with fresh herbs
When it's cold outside, treat yourself to this one pot cozy soup. It is light, yet hearty and super-satisfying.
The fresh herbs are the star here. Oh and lots of fresh lemon juice!
Serves 4
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Wash and soak the 1 cup of whole mung beans and 1/4 cup of brown lentils together in water for about 3-4 hours

When ready to cook, wash and soak 1/2 cup pink lentils in water and set aside

Using the Instant Pot saute setting, cook 1 large chopped yellow onion and 3 cloves of minced garlic in 1 Tbsp extra virgin olive oil with some salt and pepper, about 3-5 minutes

Add the mung beans, the brown lentils. Add 1 veggie bouillon cube, 2 tsp ground turmeric, and 4 cups water and pressure cook on HIGH for 12 minutes, then release pressure naturally, about 10 more minutes

Open the lid and stir in the pink lentils, 1 more cup of water, and 1 tsp of dried mint and press the sauté button to medium and simmer for 12-15 minutes, or until the pink lentils have cooked and broken down. If the soup is too thick, add water as needed to thin it.

Stir in 1/2 cup of chopped fresh dill, 1/4 cup of fresh chopped parsley and sprinkle some red pepper flakes.

Stir in 4 Tbsp fresh lemon juice or as needed.

Taste and adjust the seasonings as desired.

Serve hot with some crusty bread and a drizzle of extra virgin olive oil
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