Instant Pot Lentil Soup
A healthy vegan lentil soup packed with vegetables and spices, made quickly in the Instant Pot with no soaking required.
Servings: 6
Calories: 215kcal
Ingredients
- 1.5 cups brown or green lentils
- 3 carrots, diced
- 3 celery stalks, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups spinach or kale
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Sauté vegetables, garlic, and spices in Instant Pot.
- Add broth, lentils, bay leaves, salt, and pepper.
- Pressure cook on High for 15 minutes.
- Natural release 10 minutes, then vent.
- Stir in greens and lemon juice before serving.
Notes
Add lemon juice after cooking only. Freezer friendly up to 3 months.