Instant Pot carrot, lentil, and kale soup
1 cup(s), diced
1½ cup(s), diced
½ cup(s), diced
3 clove(s), medium, minced
Herbes de Provence
Crushed red pepper flakes
Fat free reduced sodium vegetable broth
4 cup(s), stems removed, roughly chopped, or spinach
- Power on the Instant Pot, press the saute button, and add the oil to warm.
- 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.
- 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.
- 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.