Ingredients
Equipment
Method
- Set the Instant Pot to saute mode and add the onion, carrots, and celery. Cook for 3 to 4 minutes until they begin to soften.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the lentils, potatoes, diced tomatoes, vegetable broth, bay leaves, thyme, and cumin. Stir to combine.
- Close the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Remove the bay leaves, stir in the spinach until wilted, and adjust the seasoning with salt and pepper to taste.
Nutrition
Notes
Net carbs: 40g per serving (52g total carbs minus 12g fiber).
Substitutions: Brown lentils work in place of green; swap the spinach for chopped kale if you prefer a sturdier green.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating: Warm on the stovetop or in the microwave, adding a splash of water or broth to loosen, since the soup thickens as it sits.
