Instant Pot Lentil Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 cup chopped yellow onion

1 cup chopped carrots

1 cup chopped turnip

1 tablespoon chopped fresh thyme

6 cups low-sodium vegetable broth

2 cups brown lentils, rinsed

¾ teaspoon salt

5 cups fresh baby spinach

1 ½ tablespoons balsamic vinegar

3 radishes, cut into matchsticks

¼ cup packed fresh flat-leaf parsley leaves

Directions

Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.

Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)

When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.

Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.

Nutrition

• Calories: 305 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Sodium: 470 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 18 g
• Total Sugars: 9 g
• Protein: 18 g