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Lentil Spinach Soup - Instant Pot

I'll replace the ugly steamy picture if I remember one day.

I have spent a lot of time searching Pinterest for more Instant Pot recipes, and this one came up with good reviews.

The flavors are super vibrant and it's so, so healthy. And much to my surprise, it's toddler-approved! I served it alongside latkes, and he ate absolutely none of his latkes but finished his soup. Go figure.

I minced all of the vegetables in the food processor to get them very very fine, because I'm opposed to having pieces of mushy vegetables in my soup.

My only change to the original recipe is that I lowered the amount of salt because I used regular (not low-sodium) vegetable broth. 

The Recipe (taken from Kitchen Treaty):
2 tb olive oil
1/2 yellow onion, minced
2 carrots, minced
1 stalk celery, minced
4 cloves garlic, minced
2 tsp cumin
1 tsp turmeric
1 tsp thyme
1/2 tsp salt, plus more to taste
1/4 tsp pepper
1c dry brown lentils, rinsed
4c vegetable broth
8oz baby spinach

  • In Saute mode, saute onion, carrots, celery, and garlic in olive oil until softened.
  • Add cumin, turmeric, thyme, salt, and pepper. Stir for one minute.
  • Add dried lentils and broth. 
  • Pressure Cook for 12 minutes, then quick release.
  • Stir in spinach, and more salt to taste.

The Verdict:
Overall grade: A
Overall reason: Healthy, cheap, easy, flavorful. It would be A+ if I liked lentil soup more.
Time to prepare: 30 minutes
Husband quote: (Coming soon)
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