Dish Info
Ingredients + SPICES
Minutes
calories
1.
Drizzle the olive oil into the Instant Pot and set it to saute mode. Cook onion, minced garlic until fragrant.
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Add the diced carrots, celery, thyme, oregano, turmeric, ginger powder, salt, and pepper. Continue to saute for about 2 more minutes.
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2.
Add the red and green lentils to the pot, stirring well to coat everything with the sauteed vegetables and seasonings.
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Pour in the diced tomatoes, coconut milk, and vegetable broth. Mix until well combined.
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3.
Place the lid on the Instant Pot and ensure the valve is set to seal. Adjust the pressure cook setting to high, and set the timer for 10 minutes.
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Once the cooking cycle is completed, allow to release pressure for 10 minutes, then switch the valve to venting.
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4.
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Stir in the spinach until it wilts from the residual heat of the soup.
5.
Taste the soup and adjust seasonings as needed. Enjoy it hot with fresh crusty bread.
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