Healthy Golden Lentil Soup Recipe With Spinach for the Instant Pot™ by Melissa Vickers
Lentils are great for soups! Lentils taste great and they add some comfort-food thickness that can’t be beat. This easy golden lentil and spinach soup recipe cooks in the Instant Pot™. You get a lunch or dinner that tastes like it took all day to simmer.
This easy lentil soup recipe keeps in refrigerator about three days. It also freezes well for those busy weeknights.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes plus 10 minutes for pressure building
Total Time: 45 minutes
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1 medium stalk celery, diced (about 1/2 cup)
- 4 medium cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1 cup dry brown lentils, rinsed well in cold water
- 1 box (32 ounces) vegetable broth (4 cups)
- 8 ounces fresh baby spinach (about 6 cups)
Here’s how to make it:
- Hit SAUTE on Instant Pot™. Add oil. When hot, add the onions, carrots and celery. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, cumin, turmeric and thyme. Stir constantly for 1 minute. Add lentils and broth. Stir.
- Place lid on pot and set release valve for “sealing.” Press MANUAL button and set timer for 12 minutes. The timer will start after the pressure builds. After the 12 minutes is up, do a quick release. Once complete, remove lid and stir in spinach. Add salt and pepper, to taste.
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