Ingredients
The following ingredients have 7 Servings
- 1 medium onion (chopped)
- 2 large carrots (chopped)
- 2 small celery (chopped)
- 2 cups green or brown lentils (rinsed & drained (uncooked))
- 28 oz can diced or crushed tomatoes (low sodium)
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp salt
- Ground black pepper (to taste)
- 2 bay leaves
- 2 bouillon cubes + 10 cups water or 10 cups veggie stock (low sodium)
- 11 oz box of spinach or kale
- 1 large garlic clove (grated)
- Parmesan cheese (for serving)
- 1 large onion (chopped)
- 3 large carrots (chopped)
- 2 small celery (chopped)
- 3 cups green lentils (rinsed & drained)
- 28 oz can diced or crushed tomatoes (low sodium)
- 1 tbsp cumin
- 1 tbsp oregano
- 1 1/2 tsp salt
- Ground black pepper (to taste)
- 3 bay leaves
- 3 bouillon cubes + 14 cups water or 14 cups veggie stock (low sodium)
- 11 oz box of spinach
- 1 large garlic clove (grated)
- Parmesan cheese (for serving)
Instruction
- In Instant Pot, add onion, carrot and celery.
- Add lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add bouillon cubes and water enough to fill up to 2/3 full line or approximately 10 cups.***
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
- Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Open the lid, add spinach and stir. Grate fresh garlic over soup and stir.
- Serve hot garnished with Parmesan cheese.
