Ingredients
Scale
- 1.5 cups brown or green lentils, rinsed and picked over
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes (undrained)
- 2 cups fresh baby spinach or chopped kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Turn your Instant Pot to the Sauté setting and add the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for 3 to 4 minutes until the onions become translucent. Stir in the minced garlic, cumin, smoked paprika, and oregano. Toast the spices for about 1 minute until they become fragrant. This step builds the foundational flavor of the soup.
- Pour in a splash of the broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a “Burn” notice. Add the remaining broth, the rinsed lentils, and the diced tomatoes. Close the lid and set the valve to the Sealing position. Select Manual or Pressure Cook on High for 15 minutes. Note that the pot will take a few minutes to reach pressure before the timer starts.
- Once the timer goes off, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to Quick Release for the remaining steam. Open the lid and stir in the fresh spinach or kale; the residual heat will wilt the greens in about a minute. Stir in the lemon juice to brighten the flavors and season generously with salt and pepper to taste.
- Ladle the hot soup into deep bowls. For an extra touch of flavor, drizzle a little extra-virgin olive oil on top or garnish with fresh parsley. Serve immediately with a side of crusty bread or crackers for the perfect family meal.
- Cook Time: 20 minutes