Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1/2 yellow onion (chopped)
  • 1 large celery stalk (diced)
  • 4 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 cup green lentils
  • 3/4 pound sweet potato (peeled & cut into 1/2-inch dice)
  • 3 1/2 cups low sodium vegetable broth
  • 1 cup water
  • 1 (14 ounce) can petite diced tomatoes
  • 4 ounces spinach leaves (about 4 cups packed)
  • salt & pepper (to taste*)

Instruction

  • Set Instant Pot to Sauté setting. Add the olive oil and allow to heat for 30 seconds. Add the onion and celery, and cook, stirring, until softened about 4 minutes. Stir in the garlic, cumin, paprika, salt and red pepper flakes.
  • Add the lentil, sweet potato, vegetable broth, water and diced tomatoes, and stir to combine.
  • Pu the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
  • Once the time is expired, wait for 10 minutes, then carefully use the quick release valve (it may sputter a bit) to release the steam.
  • Stir in the spinach until wilted. Season to taste. Serve.