This stew is naturally vegan, filling, and is bursting with flavor and texture! It freezes well and is perfect for meal prep!
Add the vegetables, lentils, seasonings and broth to the electric pressure cooker pot. Stir so nothing is stuck on the bottom. Put on the lid, lock everything into place. Place on Soup setting and cook for 30 minutes. It will take a while to come to pressure about ~15 minutes. Once it is finished cooking let it naturally depressurize for 10 minutes.
In a large blender add a few cups of cooked stew, try getting more lentils and potatoes since blending those will help add body to the stew. Pour in the olive oil into the blender and blend away! Add it back to the pot and add your kale and finish off with vinegar, red pepper flakes, and salt&fresh ground black pepper, to taste.
Let the kale wilt in the soup for 10-15 minutes then serve! This soup tastes fantastic any time but I especially love it as leftovers. Nothing beats a delicious homemade soup for lunch on a dreary workday!
This recipe makes 5 very large servings. You can increase the servings to 7-8 and still have a filling soup.