Lemon-Lentil Spinach Soup

Lemon-Lentil Spinach Soup, The Big Book of Instant Pot Recipes, Photography by Stefanie Bundalo

Lemon-Lentil Spinach Soup, The Big Book of Instant Pot Recipes, Photography by Stefanie Bundalo

Four of your favourite authors have banded together to bring you this must-have collection of Instant Pot® recipes that showcases the versatility and ease that a multi-function cooker can bring to your kitchen.

Packed with 240 recipes, each with its own beautiful photograph, this book contains crowd-pleasing mains, hearty soups and stews, fresh and vibrant sides, homemade sauces and so much more―all made possible by your Instant Pot®. You hold in your hands a fantastic resource for easy and delicious home cooking.

The Big Book of Instant Pot Recipes

 

 

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker is available at Amazon.com and Indigo.

 

 

 

 

 


Lemon-Lentil Spinach Soup

 

Dairy-Free, Gluten-Free, Grain-Free, Vegan

If there is one thing I always have on hand in my kitchen, it is lemons. Lemons add so much to any dish. Lentil soup is normally a hearty, not-so-pretty soup that makes me wanna take a nap with a full belly. Add a burst of lemon and some fresh spinach and bang!—you won’t be wanting to take a nap. Also, sorry to tell you, you won’t have time for a nap with a twelve-minute cook time in the Instant Pot.

Serves: 4 to 6

 

1 tsp extra-virgin olive oil

1 yellow onion, diced

1 tsp salt

1 tsp ground cumin

¼ tsp ground turmeric

¼ tsp freshly ground black pepper

¼ tsp ground coriander

32 oz (946 ml) vegetable stock

2 lb (905 g) dried red lentils

Juice of 1½ lemons

3 cups (90 g) baby spinach

Croutons, for topping (optional)

 

Press sauté on the Instant Pot. Heat the oil in the pot. After 1 minute, add the onion. Sauté for 2 minutes, or until translucent.

Press cancel and add the salt, cumin, turmeric, pepper, coriander, stock and lentils. Stir to combine.

Secure the lid with the steam vent in the sealed position. Press pressure cook until the display light is beneath high pressure. Use the plus and minus buttons to adjust the time until the display reads “12 minutes.”

When the timer sounds, quick release the pressure. Remove the lid. Add the lemon juice. Use an immersion blender to puree the soup until smooth.

Mix in the fresh spinach and top with croutons, if using. Once the spinach slightly wilts, adjust the salt and pepper to taste.

Slow Cooker Method: In the Instant Pot, combine all the ingredients, except the lemon juice and spinach, and stir. Press slow cook until the display light is beneath less. Use the plus and minus buttons to adjust the time until the display reads “8 hours.” After 8 hours, remove the lid, mix in the lemon juice and use an immersion blender to puree. Stir in the spinach.

Recipe reprinted with permission from Page Street Publishing.

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