4.8
(6)
Your folders
Your folders

Export 14 ingredients for grocery delivery
Step 1
Set instant pot to sauté setting. Add olive oil, onions, carrots, celery and salt. Saute for 8-1010 minutes, until soft.
Step 2
Add cumin, chili powder and tomato paste, stir until combined, 1-2 minutes.
Step 3
Add broth, water, lentils and bay leaves. Stir until fully mixed. Lock lid in place and set to high pressure for 10 minutes. Allow to naturally release. Stir in lemon juice.
Step 4
OPTIONAL: Once pressure is released, use an immersion blender to carefully blend until smooth. Remember soup is HOT, so keep a safe distance in case some splashes up. Always keep the head of the immersion blender fully immersed in the liquid to avoid splatter.
Step 5
Serve with yogurt, lemon wedges and parsley, if desired.
Your folders

484 viewsdetoxinista.com
5.0
(42)
10 minutes
Your folders

8 viewsmyquietkitchen.com
5.0
(27)
10 minutes
Your folders

477 viewsloveandlemons.com
5.0
(15)
45 minutes
Your folders

701 viewswellplated.com
4.9
(88)
45 minutes
Your folders

614 viewsdelish.com
4.5
(45)
Your folders

582 viewsamindfullmom.com
5.0
(3)
15 minutes
Your folders

280 viewshummusapien.com
5.0
(15)
12 minutes
Your folders

250 viewsrainbowplantlife.com
5.0
(39)
45 minutes
Your folders

244 viewseatingwell.com
5.0
(1)
Your folders
588 viewsthekitchn.com
4.0
(2)
35 minutes
Your folders

187 viewsfoxeslovelemons.com
5.0
(1)
15 minutes
Your folders
191 viewsthepioneerwoman.com
5.0
(3)
Your folders

97 viewstasteofhome.com
5.0
(2)
20 minutes
Your folders

370 viewsveganricha.com
5.0
(27)
20 minutes
Your folders

64 viewsrainbowplantlife.com
4.9
(85)
50 minutes
Your folders

304 viewscottercrunch.com
4.2
(43)
12 minutes
Your folders

259 viewsdelishknowledge.com
4.7
(7)
19 minutes
Your folders

615 viewsveggiefunkitchen.com
5.0
(8)
12 minutes
Your folders

509 viewscozypeachkitchen.com
5.0
(1)
30 minutes