6ozbaby spinach or baby kale leavessee 'notes' for instructions
Instructions
Prep: Rinse lentils and keep aside. Chop onion, carrot and celery, and crush garlic.
Turn on Saute function at HIGH. When the display reads 'hot' add olive oil and chopped onions, celery and carrots. Saute for 2-3 minutes, or until they get translucent.
Add crushed garlic, salt and spices, and saute another minute. This brings out the aromatics in the spices.
Add lentils, water (or broth), and give it a stir. Add 4 cups water if making it for later.
Turn off saute and close the lid. Pressure cook for 10 minutes on high pressure. Check cook times for other lentils in 'notes'.
After cooking time is done, wait 5 minutes then release pressure manually by turning the steam valve to ‘venting’ position on Duo, or push it down if using Ultra.
Open lid after pin drops. Check for seasoning, and add fresh lemon juice and chopped parsley. Serve warm with toasted Pita bread or as-is.
Video
Notes
Recipe Tips for Instant Pot Lentil Soup:
The cooking times vary depending on the type of lentil you use.
Green Lentils: 10 minutes
Brown Lentils: 12 minutes
Red Lentils: 8 minutes
If preparing the soup in advance,use 4 cups vegetable stock or liquid as the lentils will absorb some of the liquid as it sits.
To substitute sumac,use 1 teaspoon lemon zest for the closest resemblance in flavor.
After pressure cooking, add the fresh spinach or baby kale leaves. The residual heat will gently wilt the greens and lock in their beautiful color.
Even though this easy lentil soup is naturally vegan and gluten-free, feel free to make it a complete meal by adding ¼ cup quinoa to pot when you add the lentils and pressure cook as directed.
Note: The nutrition facts below are my estimates and do not include pita bread. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.