- 1 cup chopped yellow onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 4 thyme sprigs
- 1 teaspoon salt
- 2 teaspoon cumin
- ½ teaspoon 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
Turn instant pot to saute and add 1 tablespoon 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.
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