Lentil Soup with Potatoes and Spinach
⏱️ Prep: 30 min🍳 Cook: 7 min
Nutrition
per per serving229
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 tbsp | 15 ml | olive oil (for sauteing; may use a splash of water if avoiding oil) |
| 1 cup | 240 ml | diced onion |
| 2 cloves | garlic, minced | |
| 1 cup | 240 ml | diced carrots |
| 1 cup | 240 ml | diced celery |
| 1 | bay leaf | |
| 1 tsp | 5 ml | dried thyme |
| 1.5 cups | 360 ml | gold potato, diced (or white or red potato) |
| 2 cups | 480 ml | lentils, brown or green |
| 5 cups | 1.2 l | vegetable broth or water |
| 1 cup | 240 ml | fresh spinach, roughly chopped |
| — | salt and pepper |
Instructions
Prep Time: 30 minutes. Cook Time: 7 minutes. Total Time: 1 hour. Servings: 8. Calories: 229 kcal. Author: Amy Katz.
- Select the Sauté function and add the olive oil to the Instant Pot.
- Sauté the onions until they are softened and slightly translucent.
- Add the garlic and sauté for about 30 seconds more.
- Next add the carrots and celery and sauté for a few minutes until the vegetables are softened.
- Add the bay leaf, thyme, potatoes, lentils, and vegetable broth (or water) and stir to combine.
- Close the lid and set the timer for 7 minutes on Manual (Pressure Cook on High).
- Allow the pressure to release naturally.
- After the pressure has released, remove the lid and stir in the spinach.
- Add salt and pepper to taste, and enjoy!
Notes: Keep in mind that it will take time for the Instant Pot to come up to pressure and come down from pressure before and after the 7 minutes start.