Iracema C. Lentil and Kale soup

Lentil and Kale soup Made in Instapot

1 lb lentils, 10 cups veg broth or water, 1 jalapeño pepper stemmed seeded and chopped, 2-4 medium potatoes peeled, cubed, 1 lg onion chopped, 2 ribs celery with leaves, sliced, 3 lg cloves garlic minced, about 3 cups cubed butternut or other winter squash of choice , ½ tsp salt ( optional), ½ tsp black pepper, a bunch of kale torn off the stems, 2 tsp coriander seeds, 2 ½ dried oregano, 2 bay leaves,

Sauté onions, then add garlic, celery, jalapeño with spices except bay leaves in about ¼ cup Sherry wine or Chinese cooking wine or water.

When soft and fragrant add remainder of ingredients. Place cover of Instapot pressure cooker. Turn on soup/broth option. The instapot will show when the soup is done. Let the pressure release on its own if you have time. If desired, serve with squeeze of fresh lemon juice.