Name: Lentil Kale Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1 cups dry brown lentils, washed and drained; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoons tomato paste; 2 bay leaves; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 1.5 cups kale destemmed, roughly chopped; ½ tsp red crushed pepper; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp cayenne pepper; 1 tsp thyme; salt & pepper to taste; ½ lemon, juiced; 4 cups vegetable broth or water; parsley or cilantro for garnish

Instant Pot Lentil Kale Soup

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Instant Pot Lentil Kale Soup is a hearty, satisfying and comforting meal. With Autumn setting in, and Summer on its way out the door, It is one of the best kinds of meal for the fall/winter season. This soup packed with vegetables has a hint of heat from some cumin, cayenne and red pepper flakes – giving it a lovely, warm, spicy flavor. The instant pot is the quickest way to create delicious soups at home.

Lentils are a staple at my home; makes for a great dinner any night of the week and an Instant Pot pressure cooker makes it easier than ever. Brown lentils hold their shape and retain a very slight bite. If you prefer a softer texture, cook for 15 minutes.

Lentil Kale Soup

Course: MainCuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

INGREDIENTS

2 tbsp olive oil
1 cups dry brown lentils, washed and drained
1 onion, chopped
3 cloves garlic, minced
1 tablespoons tomato paste
2 bay leaves
2 medium carrots, peeled and chopped
2 celery ribs, chopped
1.5 cups kale destemmed, roughly chopped
½ tsp red crushed pepper
½ tsp ground cumin
½ tsp ground coriander
1 tsp cayenne pepper
1 tsp thyme
salt & pepper to taste
½ lemon, juiced
4 cups vegetable broth or water
parsley or cilantro for garnish

INSTRUCTIONS

Turn on the Instant Pot in sauté’ mode. Add the olive oil and let it heat for a minute. Then add the garlic, bay leaves, thyme, carrots, onions and season with salt and pepper.
Cook until the vegetables are soft, 4-5 minutes. Stir in the tomato paste and cook for 1 minute. Add all the dry spices and sauté for another minute.
Finally add the lentils, vegetable stock, salt and mix all the ingredients gently. Close the lid and cancel the sauté mode and set pressure cook/manual for 10 minutes, high pressure, on sealing mode.
Once the Instant Pot has finished the pressure cooking cycle, hit ‘Cancel’ and perform a quick release of pressure and open the lid of the Instant Pot.
Add in the chopped kale and lemon juice and stir to combine. Taste for the seasoning and adjust accordingly. Sprinkle with chopped parsley or cilantro before serving.