Instant Pot Lentil Soup
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
yellow onion, minced
-
5
cloves
garlic, minced
-
1
large
sweet potato, diced
The soup ingredients
-
1
cup
dry brown or green lentils
-
1
15-oz. can
full-fat coconut milk
-
1
15-oz. can
diced tomatoes
-
1
15-oz. can
garbanzo beans, drained and rinsed
-
6
cups
vegetable broth, separated
-
2
tablespoons
fresh grated ginger
-
1
tablespoon
fresh grated lemongrass
-
1
tablespoon
turmeric
-
½
tablespoon
curry powder
-
1
teaspoon
salt
-
8
cups
chopped kale or spinach
-
1
large
red pepper, diced
-
2
tablespoons
lemon juice
Instructions
- Sauté onion and garlic in olive oil for 3-4 minutes.
- Add diced sweet potato and stir briefly.
- Combine lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt in the pot and stir.
- Seal the Instant Pot and cook on high pressure for 20 minutes.
- Quick release the pressure once the timer goes off.
- Turn the sauté feature back on and add the remaining 2 cups of broth, greens, red pepper, and lemon juice.
- Stir and bring to a boil, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
261
Total fat
12g
Total carbohydrates
28g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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