at
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
YIELD: 6 SERVINGS
Ingredients
- 1/4 cup olive oil
- 1 medium onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 large can (28 ounces) diced tomatoes with their juice
- 1 cup brown or green lentils
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt
- 2 cups chopped spinach
- 1/2 cup finely chopped parsley
- 1/2 lemon, juiced
Instructions
- Turn the Instant Pot on and hit ‘sauté.’ Add the olive oil, onion, carrots, and celery and cook for ~5 minutes until vegetables have softened.
- Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their juices, lentils, broth, salt, and cover. Bring the soup to high pressure for 15 minutes (turn the valve to seal and hit manual, then the + sign to 15 minutes).
- When done, let the pressure come down naturally for 10-15 minutes. Turn the valve to open, then gently remove the cover. Place 2 cups of the soup in a blender and puree until creamy. Add back to the soup along with the chopped spinach and place the cover back on. Let sit for 2-3 minutes until the spinach has wilted.
- Just before serving, stir in the lemon juice and chopped parsley and serve!
Notes
- To cook in a slow cooker: Sauté the vegetables (onion, celery, and carrot) first with the olive oil in a skillet, then add to the base of a slow cooker along with the spices, tomatoes, lentils, and salt. Cook on high for 4 hours, or until lentils are tender. Before serving, remove 2 cups of the soup and puree until creamy, then add back to the slow cooker. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve.
- To cook on the stove: Sauté the vegetables (onion, celery, and carrot) first with the olive oil in a large stock pan. Add in the spices, tomatoes, lentils, salt and bring to a boil. Reduce heat to medium-low and cook until lentils are tender about 35 minutes. Remove 2 cups of the soup and puree until creamy, then add back to the stock pan. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve!
Credit: www.delishknowledge.com
