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Hearty Instant Pot Lentil Soup with Potatoes and Spinach

When the chill of autumn creeps in or the winter months settle in, few dishes are as comforting and nourishing as a warm bowl of soup. One such recipe that is both hearty and healthy is the Instant Pot Lentil Soup with Potatoes and Spinach. This dish not only showcases the earthy flavours of lentils but also incorporates the vibrant textures of potatoes and the subtle freshness of spinach.

Why Choose Lentils?

Lentils are a staple in many cuisines around the world. Rich in protein and fibre, these legumes are not only economical but also incredibly versatile. They cook relatively quickly compared to other pulses, making them perfect for busy individuals or families looking for a healthy meal. The addition of lentils in this soup ensures you’ll be feeling full and satisfied.

Ingredients You’ll Need

To prepare this delightful lentil soup, gather the following ingredients:

• 1 cup dried green or brown lentils
• 2 medium potatoes, diced (preferably waxy for the best texture)
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery sticks, diced
• 4 cups vegetable or chicken stock
• 1 can (400g) diced tomatoes (optional for a richer flavour)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Juice of half a lemon (optional for a zesty finish)

Instructions

Step 1: Prepare Your Ingredients

Begin by rinsing your lentils under cold water to remove any debris. Dice the potatoes, chop the spinach, and prepare the remaining vegetables. This will help streamline the cooking process and ensure that everything is ready to go into the Instant Pot.

Step 2: Sauté the Vegetables

Set the Instant Pot to the ‘Sauté’ function and heat the olive oil or butter. Once hot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables become slightly tender and the onion is translucent.

Step 3: Add Lentils and Seasonings

Add the rinsed lentils to the pot, followed by the diced potatoes, bay leaf, thyme, cumin, salt, and pepper. If you’re using diced tomatoes, add them at this stage as well. Pour in the vegetable or chicken stock, ensuring that all the ingredients are submerged.

Step 4: Pressure Cook

Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes. Once the cooking time is complete, allow the pot to naturally release pressure for about 10 minutes before performing a quick release to release any remaining pressure.

Step 5: Stir in the Spinach

Once the pressure has been released, carefully open the lid and stir in the chopped spinach. The residual heat will wilt the spinach beautifully. Taste your soup and adjust the seasoning with salt, pepper, or a squeeze of lemon juice for an added zing.

Step 6: Serve and Enjoy

Ladle the soup into bowls and enjoy your hearty creation straight from the pot. This lentil soup pairs wonderfully with crusty bread or a simple side salad for a complete meal.

Conclusion

Instant Pot Lentil Soup with Potatoes and Spinach is a perfect solution for those chilly evenings when you crave something warm and wholesome. The convenience of the Instant Pot allows you to whip up this delicious soup in a fraction of the time it would take on the stovetop, making it a fantastic go-to recipe for busy weeknights or meal prepping. Not only is it comforting, but it also offers valuable nutrients, ensuring you stay warm and healthy throughout the colder months. Give it a try, and you’ll surely have a new favourite in your culinary repertoire!

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