5.0
(3)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
Step 2
Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
Step 3
Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like.
Your folders
loveandlemons.com
5.0
(15)
45 minutes
Your folders
wellplated.com
4.9
(88)
45 minutes
Your folders
delish.com
4.5
(45)
Your folders
amindfullmom.com
5.0
(3)
15 minutes
Your folders
hummusapien.com
5.0
(15)
12 minutes
Your folders
rainbowplantlife.com
5.0
(39)
45 minutes
Your folders
eatingwell.com
5.0
(1)
Your folders
thekitchn.com
4.0
(2)
35 minutes
Your folders
foxeslovelemons.com
5.0
(1)
15 minutes
Your folders
tasteofhome.com
5.0
(2)
20 minutes
Your folders
veggiefunkitchen.com
5.0
(8)
12 minutes
Your folders
cozypeachkitchen.com
5.0
(1)
30 minutes
Your folders
foxandbriar.com
4.8
(6)
10 minutes
Your folders
minimalistbaker.com
30 minutes
Your folders
detoxinista.com
5.0
(42)
10 minutes
Your folders
eatingbirdfood.com
4.7
(17)
30 minutes
Your folders
allrecipes.com
4.9
(14)
30 minutes
Your folders
eatingrichly.com
4.4
(12)
20 minutes
Your folders
stuffmattycooks.com
5.0
(6)
12 minutes