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instant-pot-lentil-vegetable-soup-recipe

Instant Pot Lentil Vegetable Soup Recipe

A hearty and healthy vegan soup made with lentils and vegetables, perfect for a quick and easy meal.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup green or brown lentils rinsed and drained
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 1 can diced tomatoes 14.5 oz can
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 cups spinach fresh, chopped

Instructions 

  1. 1. Set the Instant Pot to sauté mode. Add a splash of vegetable broth and sauté the onion and garlic until softened, about 3-4 minutes.
  2. 2. Add the carrots, celery, lentils, diced tomatoes, remaining vegetable broth, thyme, oregano, cumin, salt, and pepper. Stir to combine.
  3. 3. Secure the lid on the Instant Pot and set it to manual high pressure for 15 minutes.
  4. 4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  5. 5. Stir in the chopped spinach until wilted. Adjust seasoning if needed and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 12g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 700mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5000IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg

Keywords

Instant Pot, Soup, Vegan
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