Instant Pot Carrot, Lentil, and Kale Soup
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp(s)
Onion
1 cup(s), diced
Carrots
1½ cup(s), diced
Celery
½ cup(s), diced
Garlic
3 clove(s), large, minced
Ground cumin
2½ tsp(s)
Ground turmeric
1 tsp(s)
Herbes de Provence
1 tsp(s)
Crushed red pepper flakes
½ tsp(s)
Table salt
1 tsp(s)
Black pepper
½ tsp(s)
Dry lentils
1 cup(s)
Fat free reduced sodium vegetable broth
4½ cup(s)
Kale
4 cup(s), stems removed, roughly chopped, or spinach
Instructions
1
Power on the Instant Pot, press the saute button, and add the oil to warm.
2
Add the onion, carrot, and celery and saute until tender - about 4 minutes. Add the minced garlic and the spices and stir until aromatic, about 1 minute.
3
Add the lentils and stir. Pour in the broth. Cover with the lid and close securely. Press the manual function and set the timer to cook for 12 minutes.
4
Once the Instant Pot has finished cooking, allow the pressure to release safely. Remove the lid and stir in the kale. Adjust the seasoning as desired.
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