Instant Pot Lentil Soup

🧂 Ingredients

• 1/4 cup olive oil
• 1 medium onion

  chopped
• 3 carrots

  chopped
• 3 celery stalks

  chopped
• 4 garlic cloves

  minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 28 ounce can diced tomatoes with their juice
• 1 cup brown or green lentils
• 4 cups low-sodium vegetable broth
• 1 teaspoon salt
• 2 cups chopped spinach
• 1/2 cup finely chopped parsley
• 1/2 lemon

  juiced

Instructions

• 1 Turn the Instant Pot [https://amzn.to/4h4MtCu] on and hit ‘saute.’ Add the olive
  oil, onion, carrots and celery and cook for ~5 minutes until vegetables have
  softened.
• 2 Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their
  juices, lentils, broth, salt and cover. Bring the soup to high pressure for 15
  minutes (turn the valve to seal and hit manual then the + sign to 15 minutes).
• 3 When done, let the pressure come down naturally for 10-15 minutes. Turn the
  valve to open then gently remove the cover. Place 2 cups of the soup in a
  blender [https://amzn.to/4eyu6Ve] and puree until creamy. Add back to the soup
  along with the chopped spinach and place the cover back on. Let sit for 2-3
  minutes until the spinach has wilted.
• 4 Just before serving, stir in the lemon juice and chopped parsley and serve!

Nutrition Info