Description
A hearty lentil spinach soup made quickly in an Instant Pot.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Rinse the lentils under cold water.
- Set the Instant Pot to sauté mode and add onions, carrots, and celery. Cook until softened.
- Add garlic, cumin, and paprika. Stir for 1 minute.
- Add lentils and vegetable broth. Stir to combine.
- Close the lid and set to manual high pressure for 15 minutes.
- Once done, allow for natural release for 10 minutes, then quick release any remaining pressure.
- Stir in fresh spinach until wilted.
- Season with salt and pepper to taste.
Notes
- Adjust spices according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Add lemon juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil spinach soup instant pot