Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (9)
Instant Pot Lentil Soup
NUTRITION · PER SERVING63M COOK
CAL 5%·PRO 8%
CARBS 15G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 4G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil soup simmered with vegetables, warming spices, and spinach in a pressure cooker. Cozy and nourishing with earthy, layered flavors. A complete meal in a bowl.
mainamericansoupbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 2 tablespoons olive oil
- 1 small yellow onion (chopped)
- 2 medium carrots (chopped into ¼-inch thick rounds or half-rounds)
- 2 ribs celery (chopped)
- 4 cloves garlic (minced)
- 1 ½ teaspoons dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups low sodium vegetable broth
- 15 ounce can fire roasted crushed tomatoes
- 1 ½ cups dry green or brown lentils (picked over and rinsed)
- 2 cups chopped fresh spinach
- grated Parmesan cheese (optional, for serving)
At a glance
PER SERVING · TIME 63M
CAL 5%·PRO 8%
CARBS 15G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 4G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 538mg
- Total sugar
- 7g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.