Instant Pot Lentil Soup with Spinach
This Instant Pot Lentil Soup makes an easy and healthy weeknight dinner recipe! It's full of carrots and spinach, vegan, and gluten free.
Mince 6 cloves of garlic and 1 onion (any color). Dice 2-3 stalks of celery and 4-5 large carrots.
Place 1 ¼ cup of dried brown or green lentils into a colander and rinse them with water. Plug in the Instant Pot and set it to the 'Saute' setting. Add 2 Tbsp. olive oil and allow to heat.
Once heated, add the minced garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
Add the diced carrots along with ½ tsp. of kosher salt and pepper. Saute for 4-5 minutes, stirring often.
Add the rinsed lentils and saute for 1 minute, stirring often.
Add 4 ½ cups of vegetable broth, 1 15 oz. can crushed tomatoes, 1 tsp. Italian seasoning, and 1 tsp. sugar to the Instant Pot. Stir until combined. Place the cover on the Instant Pot and make sure it's in the locked position and the valve is sealed. Press the 'Cancel/Off' button and then press the 'Manual' button.
Set the timer for 14 minutes.
Allow the Instant Pot to pressurize, cook for 14 minutes, and natural pressure release for 10 minutes. After 10 minutes you can vent any remaining steam. Remove the lid and stir the soup. Roughly chop 2-3 cups of fresh spinach (you can use more or less if you like). Add the spinach to the soup and stir until combined.Turn the Instant Pot off and unplug it when finished.
To Serve: Serve soup with crusty bread (gluten free bread if you are gluten free).
Maple syrup, agave syrup, or honey may be substituted for the sugar. The sugar helps to balance the acidity of the tomatoes.
You can use any type of hearty green you like in this soup. Swiss chard, kale, or arugula are all great options.
Serving: 2cups | Calories: 273kcal | Carbohydrates: 41g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 782mg | Fiber: 17g | Sugar: 8g | Vitamin A: 11305IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 4mg