Instant Pot Hearty Brown Lentil Soup
A healthy and delicious vegan brown lentil soup with veggies. Wonderfully easy to make in the Pressure Cooker and perfect for a cold day!
Servings: 4
Calories: 272kcal
Ingredients
- 1 cup Brown lentils (Whole Masoor Dal) rinsed
- 2 tablespoon Olive Oil
- 1 Onion small, diced (about 1 cup)
- 1 tablespoon Garlic minced
- 2 Carrot cut into small pieces
- 2 stalks Celery cut into small pieces
- 3 cups Vegetable Broth or Water
- 2 cups Baby Spinach packed
- 1 tablespoon Lemon juice
- ¼ teaspoon Sugar (optional)
- ½ teaspoon Red Chili flakes (optional)
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- ½ teaspoon Sumac (optional)
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- ½ teaspoon Thyme dried (optional)
Instructions
- Start the instant pot in SAUTE mode and heat oil in it.
- Add onions and garlic. Mix and saute for 1 minute.
- Add carrots, celery and all spices along with thyme.
- Add the lentils and broth. Stir it all up. Press Cancel and close the lid with vent in sealing position.
- Set the instant pot to SOUP mode for 20 minutes. When the instant pot beeps, release the pressure naturally. Press Cancel.
- Add in spinach, lemon juice and sugar. Add some red chili flakes if you like. Stir it all up. Brown Lentil Soup is ready to enjoy!
Video
Notes
- You can also use kale or collard greens. You can use a hand blender if you like. We like it chunky.
- If you don't have Sumac, skip it. It will still taste delicious.
Nutrition
Serving: 312g | Calories: 272kcal | Carbohydrates: 40.09g | Protein: 13.13g | Fat: 7.66g | Saturated Fat: 1.064g | Trans Fat: 0.003g | Sodium: 1039mg | Potassium: 591mg | Fiber: 7.2g | Sugar: 5.27g | Vitamin A: 14900IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 0.8mg