Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups dried brown lentils, rinsed and picked over
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 cups fresh baby spinach, packed
  • 1 small lemon, juiced
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Sauté the aromatics. Set your Instant Pot to the Sauté function (High or Normal). Pour in the extra virgin olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the onions are translucent and the carrots soften slightly. Note: This builds the flavor foundation.
  2. Bloom the spices. Stir in the minced garlic, grated ginger, cumin, smoked paprika, turmeric, and red pepper flakes. Cook for 60 seconds until the kitchen smells incredibly fragrant. Note: Heat releases the oils in the spices.
  3. Deglaze the inner pot. Add the fire roasted diced tomatoes and a small splash of the vegetable broth. Use a wooden spoon to scrape the bottom of the pot vigorously until every brown bit is lifted. Note: This is the most important step to prevent the Burn warning.
  4. Add the main ingredients. Pour in the rinsed brown lentils and the remaining vegetable broth. Stir everything together until the mixture is well combined. Note: Ensure no lentils are stuck to the sides above the liquid line.
  5. Set the pressure cycle. Secure the lid and ensure the steam release valve is set to the 'Sealing' position. Select the Manual or Pressure Cook button on High for 15 minutes. Note: The pot will take about 10 minutes to reach full pressure.
  6. Allow for natural release. Once the timer beeps, let the pot sit undisturbed for 10 minutes. This is called a Natural Pressure Release (NPR). After 10 minutes, carefully turn the valve to 'Venting' to release any remaining steam until the float valve drops.
  7. Wilt the greens. Open the lid carefully. Stir in the fresh baby spinach, the lemon juice, sea salt, and black pepper. The residual heat from the soup will wilt the spinach in about 1 to 2 minutes until it turns a vibrant green. Note: Do not cook the spinach under pressure or it will turn grey.
  8. Taste and adjust. Give the soup a final stir. Taste a spoonful and see if it needs more salt or a bit more lemon. Serve it warm until everyone is asking for seconds. > Chef's Tip: If you want a creamier soup without adding dairy, take an immersion blender and give the soup 2 or 3 quick pulses. This breaks up a few lentils and creates a thick, velvety texture while leaving most of the lentils whole.