Vegan, Gluten-free, Oil-free

Gather:
1 onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 chopped jalapeno
1 can diced tomatoes
1 small bag frozen corn (I used Trader Joe’s Roasted Corn)
5 small corn tortillas, chopped
1 cup red lentils
1 vegan bouillon cube
1 tsp chili powder
1 tsp cumin
1 tsp oregano

Make:

Put all of the ingredients into the Instant Pot. Cover with water 1-2 inches. Cook on manual setting for 20 minutes. Let it depressurize for at least 10 minutes. Then remove lid and blend with an immersion blender. If you don’t have an immersion blender, you can let the soup cool a bit and blend in your blender. Serve with rice and enjoy!