Instant Pot Lentil Soup (RECIPE)

Instant Pot Lentil Soup (RECIPE)

Ingredients

• 1 teaspoon extra virgin olive oil (I use Kasandrinos)
• 1 medium yellow onion, diced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 Yukon Gold potato, diced
• 2 teaspoons herbs of Provence (or fresh herbs*)
• 14 oz. diced tomatoes in their juices
• 6 cups vegetable broth
• 2 cups green lentils, picked over and rinsed
• 3 cups sliced kale or baby spinach
• sea salt to taste (I use about 1 teaspoon)
• black pepper to taste

Instructions

• 1. Turn the pressure cooker on to the saute setting and add the oil or vegetable broth. Saute the onion for two minutes, until it's just beginning to brown. Add the carrots, celery, garlic, potato, and herbs and saute another minute. Turn off the pot.

• 2. Add the tomatoes, broth, and lentils. Cover and set the Instant Pot to manual for 6 minutes with the valve set to sealing. It will take about 15 minutes to pressurize before the pressure cooking begins. Let the pot naturally depressurize for 10 minutes after cooking. Wear an oven mitt and carefully turn the valve to venting. Very hot steam will escape the vent so be sure not to get too close.

• 3. Add the tomatoes, broth, and lentils. Cover and set the Instant Pot to manual for 6 minutes with the valve set to sealing. It will take about 15 minutes to pressurize before the pressure cooking begins. Let the pot naturally depressurize for 10 minutes after cooking. Wear an oven mitt and carefully turn the valve to venting. Very hot steam will escape the vent so be sure not to get too close.

Enjoy!!

Servings : 4-6
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Instant Pot

Calores: 290kcal

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