INSTANT POT GOLDEN LENTIL & SPINACH SOUP

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Instant Pot Golden Lentil & Spinach Soup image

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Provided by Kare for Kitchen Treaty

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion ((diced) (about 1 cup))
2 medium carrots ((peeled and diced) (about 1 cup))
1 medium stalk celery ((diced) (about 1/2 cup))
4 medium cloves garlic ((minced) (about 2 tablespoons))
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (+ more to taste*)
1/4 teaspoon freshly ground black pepper (+ more to taste)
1 cup dry brown lentils ((rinsed well in cold water))
4 cups low-sodium vegetable broth ((one 32-ounce box))
8 ounces baby spinach ((about 6 cups))

Steps:

  • Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  • Add the lentils and pour in the broth. Stir.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
  • The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
  • Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  • Keeps in the refrigerator for about 3 days. Freezes well too!

Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g

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