Check Out This Instant Pot Golden Lentil and Spinach Soup
Ingredients
- 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 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
- 8 ounces (about 6 cups) baby spinach
Preparation
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 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!
