Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic, cumin, paprika, and pepper and stir for 30 seconds to bloom the spices.
- Add the lentils, broth, bay leaf, and salt. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Open the lid, remove the bay leaf, and stir in the spinach until just wilted, about 1 minute. Taste and adjust seasoning, then serve hot.
Nutrition
Notes
Net carbs: 27g per serving (45g total carbs minus 18g fibre).
Don't overcook the lentils: Brown lentils break down if pressure cooked past 15 minutes. Stick to the timing for soup with intact lentils.
Frozen spinach: If using frozen spinach instead of fresh, add it before pressure cooking — the extra moisture is fine here.
Storage: Refrigerator up to 5 days. The soup thickens as it cools — add broth when reheating.
Reheating: Stovetop over medium-low heat with extra broth.
