THE INSTANT POT COOKBOOK FOR BEGINNERS: Amazingly Easy & Foolproof Instant Pot Recipes for Everyday Cooking by Michael Francis

Author:Michael, Francis [Michael, Francis]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-08-27T16:00:00+00:00

Golden Lentil & Spinach Soup

Preparation time: 5 minutes

Cooking time: 30 minutes

Overall time: 35 minutes

Serves: 2 to 4 people

Recipe Ingredients:

· 2 tsp. of olive oil

· ½ medium yellow onion, diced

· 2 medium carrots, peeled and diced

· 1 medium stalk celery, diced

· 4 medium cloves garlic, minced

· 2 tsp. of ground cumin

· 1 tsp. of ground turmeric

· 1 tsp. of dried thyme

· 1 tsp. of kosher salt

· ¼ tsp. of freshly ground black pepper

· 1 cup of dry brown lentils, rinsed well in cold water

· 4 cups of low-sodium vegetable broth

· 8 oz. (about 6 cups) of baby spinach

Cooking Instructions:

1. Switch on your Instant Pot to Sauté mode and add oil.

2. When hot, add the onions, carrots, and celery. Sauté, stirring occasionally, until tender, for about 5 minutes.

3. Add the garlic, cumin, turmeric, thyme, 1 teaspoon of salt, and ¼ teaspoon of pepper and cook, stirring constantly, for one minute.

4. Add the lentils and pour in the broth. Stir. Secure the Lid in place and make sure vent is closed. Select the Manual function, set to cook for about 12 minutes.

5. It will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quickly release the pressure by flipping the release valve to “venting”.

6. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired.

7. Serve and enjoy!

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