Instant Pot Lentil Soup with Potatoes
Vegan Instant Pot Lentil Soup features potatoes and spinach. You can walk away while it cooks and let your pressure cooker do the work.
Servings: 8
Calories: 247kcal
Ingredients
- 1 Tablespoon extra virgin olive oil for sauteing (or use a splash of water if avoiding oil)
- 1 cup diced onion
- 2 cloves garlic minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 bay leaf
- 1 teaspoon dried thyme
- 1½ cups gold potatoes diced (or substitute white or red potatoes)
- 2 cups dried lentils brown or green, rinsed (Do not use red lentils in this recipe.)
- 5 cups vegetable broth or water
- 1 cup fresh spinach roughly chopped
- salt and pepper to taste
- fresh lemon juice (optional) for serving
Instructions
- Select the Saute function and add the olive oil to the Instant Pot.1 Tablespoon extra virgin olive oil
- Saute the onions until they are softened and slightly translucent.1 cup diced onion
- Add the garlic and saute for about 30 seconds more.2 cloves garlic
- Next add the carrots and celery and saute for a few minutes until the vegetables are softened.1 cup diced carrots, 1 cup diced celery
- Add the bay leaf, thyme, potatoes, lentils, and vegetable broth (or water) and stir to combine.1 bay leaf, 1 teaspoon dried thyme, 1½ cups gold potatoes, 2 cups dried lentils, 5 cups vegetable broth
- Close the lid and set the timer for 7 minutes on Manual (Pressure Cook on High).
- Allow the pressure to release naturally.
- After the pressure has released, remove the lid and stir in the spinach.1 cup fresh spinach
- Add salt and pepper, to taste. If desired, add a squeeze of fresh lemon juice when serving.salt and pepper
Notes
Keep in mind that it will take time for the Instant Pot to come up to pressure and come down from pressure before and after the 7 minutes start.
Stovetop instructions: Add an extra cup of liquid and simmer for 30 to 40 minutes until the lentils and potatoes are soft. Remove from the heat and stir in the spinach.
Leftover soup can be refrigerated in an airtight container for 3 to 4 days. Or you can freeze it for up to 3 months.
Nutrition
Calories: 247kcal | Carbohydrates: 43g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 783mg | Fiber: 17g | Sugar: 4g | Vitamin A: 3107IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 4mg
