Instant Pot Lentil Soup
This cozy lentil soup is hearty, flavorful, and ready in no time thanks to the Instant Pot. Perfect for a satisfying weeknight dinner.
Equipment
- Instant Pot
Ingredients
- 1 1/2 cups Green or Brown Lentils, rinsed and picked over
- 4 cups Vegetable Broth
- 14 oz Canned Diced Tomatoes
- 1 large Yellow Onion, diced
- 3 medium Carrots, peeled and diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Fresh Baby Spinach
- 1 tbsp Lemon Juice
- Crusty Bread, for serving
Instructions
- Set the Instant Pot to saute mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, cumin, smoked paprika, and turmeric. Stir for about 1 minute until the spices are fragrant and coating the vegetables evenly.
- Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, salt, and black pepper. Stir everything together to combine. Press cancel.
- Lock the lid, set the valve to sealing, and cook on high pressure for 15 minutes. When the cook time is done, let the pressure release naturally for 10 minutes, then carefully turn the valve to venting.
- Open the lid and stir in the baby spinach and lemon juice. The residual heat will wilt the spinach in about 1 to 2 minutes. Stir gently until the spinach is fully wilted.
- Taste and adjust salt, pepper, and lemon juice to your liking. Ladle the soup into bowls and serve with crusty bread.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 40gProtein: 14gFat: 6g
Tried this recipe?Let us know how it was!