Instant Pot Golden Lentil Soup
The ultimate comfort food, Instant Pot Golden Lentil Soup combines earthy lentils, fresh spinach, and aromatic spices for a satisfying meal. This easy weeknight dinner is healthy, hearty, and perfect for chilly evenings. Try it tonight for a warm hug in a bowl!
Equipment
- Wooden Spoon
- Cutting Board
- Instant Pot
- Peeler
Ingredients
- 2 teaspoons olive oil
- 1/2 medium yellow onion (diced, about 1 cup)
- 2 medium carrots (peeled and diced, about 1 cup)
- 1 medium stalk celery (diced, about 1/2 cup)
- 4 medium cloves garlic (minced, about 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 1 cup dry brown lentils (rinsed well in cold water)
- 4 cups low-sodium vegetable broth (one 32-ounce box)
- 8 ounces baby spinach (about 6 cups)
Instructions
- Start by hitting the “Saute” button on your Instant Pot. Allow it to heat up, then add the olive oil. Keep an eye on it; you’ll want it hot but not smoking.
- Once the oil is hot, toss in the diced onion, carrots, and celery. Sauté these aromatics for about five minutes, stirring occasionally, until they become tender and fragrant.
- Next, add the minced garlic, cumin, turmeric, thyme, along with the salt and pepper. Stir these spices in and cook for an additional minute. You’ll notice that wonderful aroma filling your kitchen!
- Now it’s time to add the rinsed brown lentils to the pot. Pour them in and give them a good stir to mix with the vegetables and spices.
- Next, pour in the vegetable broth. Stir everything together and ensure the lentils are submerged.
- Place the lid securely on the Instant Pot, making sure the release valve is set to “sealing.”
- Press the “Manual” button and set the timer for 12 minutes. The Instant Pot will take about ten minutes to come up to pressure before it starts cooking.
- Once the cooking time is finished, perform a quick release by carefully flipping the release valve to “venting.” Be cautious of the steam as it escapes.
- Once all the steam has released, remove the lid. Stir in the fresh spinach until it wilts down into the soup. This should take just a minute.
- Finally, taste your soup and adjust any seasonings. Add more salt or pepper if desired. Serve it warm and enjoy!
Notes
- Cook time: Includes sautéing and warm-up.
- Adjusting salt: Based on reader feedback, taste and adjust salt to your preference.
- Storing leftovers: Let cool, then refrigerate in an airtight container for up to four days.
- Freezing tips: Freeze without spinach to maintain color and add fresh spinach when reheating.