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Instant Pot Lentil Soup

Instant Pot Lentil Soup

​​​​​​​This Instant Pot Lentil Soup tastes like it's been cooking all day but only takes minutes to prepare.  It's loaded with protein and greens and perfect for those cold winter nights.  {gluten free}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: instant pot lentil soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 192kcal
Author: Karen Kelly

Ingredients

  • 1 cup chopped yellow onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 4 thyme sprigs
  • 1 tsp salt
  • 2 tsp cumin
  • ½ tsp pepper
  • 3 garlic cloves, chopped
  • 1 cup uncooked green lentils
  • 4 ½ cups chicken stock (gluten free if necessary)
  • 1 ½ cups lacinato kale, sliced thin

Instructions

  • Turn instant pot to saute and add 1 tbsp olive oil, onions, carrots, and celery. Saute for 5-8 minutes or until onions start to soften.  Add all spices and turn the instant pot off.
  • Add chicken stock and lentils and stir.  Turn Instant Pot to manual and set timer for 12 minutes.  When the time is up do a quick release.  Using a dish towel turn the release valve to venting a little bit at a time.
  • Once it's done venting and releases stir and add kale.  Adjust the thickness to your liking by adding more stock if it's too thick.  Serve with fresh parmesan.

Nutrition

Calories: 192kcal | Carbohydrates: 29g | Protein: 12g | Fat: 2g | Cholesterol: 5mg | Sodium: 663mg | Potassium: 588mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1870IU | Vitamin C: 6.1mg | Calcium: 47mg | Iron: 3.3mg
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