A Budget Bowl That Feels Like a Hug
Lentils are one of the most affordable proteins in the pantry, and the Instant Pot makes this soup effortless. Everything cooks in one pot, the lentils break down into a naturally creamy base, and dinner is ready in under half an hour. It reheats beautifully, which makes it perfect for lunches all week.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 1/2 cups brown or green lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups fresh spinach
- Salt and pepper, to taste
Step-by-Step Instructions
- Sauté. Set the Instant Pot to sauté mode. Heat the olive oil and cook the onion, carrots, and celery for 4 to 5 minutes until softened. Add the garlic and spices and cook 1 minute more.
- Add everything else. Stir in the lentils, broth, and diced tomatoes. Scrape the bottom of the pot to lift any browned bits.
- Pressure cook. Lock the lid, set to high pressure for 12 minutes. When done, do a quick release carefully.
- Finish. Stir in the spinach until wilted. Season with salt and pepper to taste.
- Serve. Ladle into bowls with a squeeze of lemon if you like a bright finish.
Tips
- Rinse the lentils well to remove dust and reduce foaming during cooking.
- If you prefer a smoother soup, blend a portion of it and stir it back in.
- Red lentils cook into a thicker, creamier soup than green or brown ones.
Storage
Keeps in the fridge for 5 days and freezes well for up to 3 months. The soup thickens as it sits; thin it with a splash of broth when reheating.
Frequently Asked Questions
Can I use a stovetop pot instead?
Yes. Simmer everything covered for 30 to 35 minutes until the lentils are tender.
Is this soup freezer-friendly?
Very. Freeze in individual portions for quick future dinners.
