Instant Pot Brown Lentil Soup
Dairy-free, gluten-free, nut-free, vegan
Ingredients
- 1 cup brown lentils rinsed
- 2 tbsp olive oil
- 1 small onion diced (about 1 cup)
- 1 tbsp garlic minced
- 2 carrots cut into small pieces
- 2 stalks celery cut into small pieces
- 4 cups no or low sodium vegetable broth or water
- 2 cups baby spinach packed
- 1 tbsp lemon juice
- 1/2 tsp red chili flakes optional
- 1 tsp Ground Cumin
- 1 tsp Coriander powder
- 1/2 tsp Ground Turmeric
- Salt and Pepper to taste
- 1/2 tsp Thyme dried optional
Instructions
- Start the instant pot in SAUTE mode and heat oil
- Add onions and garlic. Mix and saute for 1 minute
- Add carrots, celery and all spices along with thyme
- Add the lentils and broth and stir Stir
- Press Cancel and close the lid with vent in sealing position
- Set the instant pot to SOUP mode for 20 minutes
- When the instant pot beeps, release the pressure naturally. Press Cancel
- Add in spinach, lemon juice and red pepper flakes (optional)
Notes
Carbs 40g, Protein 13g, Fat 8g