Lentil Soup – Instant Pot
(Nutritional Breakdown does not included grated parmesan cheese on top.)
Calories 190 (4% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 369 mg.
Carb. 34 gram
Fiber 9 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 14 gram
Ingredients
4 cups onion, chopped
2 cups carrot, peeled and chopped
2.5 cups celery, chopped
6 cloves (6 tsp.) garlic, minced
3.5 cups lentils
(We used a 17.6 oz. box of Le Puy Lentils.)
2 cans (14.5 oz. each) no salt added diced tomatoes
4 tsp. fresh thyme, chopped
2 tsp. Italian seasoning
1 tsp. kosher salt
2 tsp. black pepper, ground
8 cups low-sodium chicken or vegetable broth
(We used Pacific Foods Organic Vegetable Broth Low Sodium.)
7 cups (10 oz.) baby spinach
OPTIONAL
grated parmesan sprinkled on top
One of the people who tried this soup isn't really a fan of lentils, so he wasn't expecting much. But after having a bite of this he said, "I think I love lentils!"
INSTANT POT INSTRUCTIONS
1. Prep all the ingredients. Then put everything EXCEPT spinach in the Instant Pot. Stir to combine.
2. Set Instant Pot to Manual, High and set for 18 minutes. Once it's done, set valve to quick release.
3. When it's finished venting, stir in spinach and divide into 11 servings of 1.5 cups each. You can add a little parmesan cheese sprinkled on top of each one if you want.
Yield: 11 Servings of about 1.5 cups each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
