Instant Pot Lentil Soup
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
stalks
celery, chopped
-
2
cups
chopped carrots
-
6
leaves
kale, stems finely diced, leaves chopped
-
4
cloves
garlic, grated
-
1
14-ounce can
diced fire-roasted tomatoes
-
¾
cup
uncooked green lentils
-
2
tablespoons
white wine vinegar
-
12
sprigs
fresh thyme, bundled
-
1½
teaspoons
sea salt
-
½
teaspoon
ground cumin
-
to taste
freshly ground black pepper
-
6
cups
vegetable broth
-
to taste
red pepper flakes
-
½
cup
chopped fresh parsley, for garnish
-
optional
grated Parmesan, for serving
-
optional
crusty bread, for serving
Instructions
- Sauté the onion, celery, and carrots in olive oil for 8 minutes until softened.
- Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme, salt, cumin, and pepper to the pot and stir.
- Pour in the vegetable broth and secure the lid on the Instant Pot.
- Pressure cook on high for 15 minutes.
- Allow the Instant Pot to release pressure naturally for 20 to 30 minutes.
- Remove the lid, stir in the kale leaves, and add red pepper flakes and season to taste.
- Remove the thyme bundle, garnish with parsley and Parmesan if desired, and serve with crusty bread.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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