Another 'set it and forget it'!
Because we got such rave reviews for Deena's and Seri's soups, here is another one to cozy up to for those of you who want to try out your new instant Pot. While almost all soup recipes can be easily converted into being made in an Instant Pot, here is an exact recipe for those just starting out. Stove top option is there as well. Bon appetite!
INGREDIENTS
1 large onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
1 1/2 c. green lentils*
2 tsp. fresh thyme
1 tsp. Italian seasoning
Salt or salt substitute to taste
Freshly ground black pepper
4 c. low-sodium vegetable broth
4 & ½ cups fresh spinach, chopped finely (to add after it cooks)
*presoaked is best for digestion and increased nutritional composition.
**I use fire roasted
DIRECTIONS:
INSTANT POT:
Place onion, carrots, celery, garlic, lentils, and tomatoes, thyme, Italian seasoning, salt or salt substitute and pepper and broth. Stir to combine. Set Instant Pot to Pressure Cook (Manual, High) for 18 minutes. If lentils are presoaked (recommended!), you can reduce time to 9 mins. Allow to naturally release its pressure and enjoy! This takes about 20 mins. Add spinach when ready to serve. If your kids are not ready for green things floating around in their soups, you can just them to your individual bowls and they will wilt on contact leaving most of their enzymes intact.
STOVE TOP:
Sauté onion in water till slightly softened. Add garlic till fragrant. Add carrots and celery for a few more mins. Add other ingredients (except spinach) and bring to boil. Simmer on low till lentils and vegetables are soft. Add spinach when ready to serve.
Adapted from recipe by Makinze Gore
