| Yield | |
|---|---|
| Source | https://thegirlonbloor.com/instant-pot-golden-turmeric-lentil-soup/ |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | https://thegirlonbloor.com/instant-pot-golden-turmeric-lentil-soup/ |
| Prep time | 30 minutes |
| 2 | Tablespoon | Olive Oil |
| 3 | Onions (chopped) | |
| 2 | Carrots (chopped) | |
| 3 | Celery Stalks (chopped) | |
| 4 | Clove | Garlic (minced) |
| 1 | Tablespoon | Ginger (grated) |
| 27 | Ounce | Coconut Milk |
| 1 1⁄2 | Cup | Diced Tomatoes (canned, undrained) |
| 2 | Cup | Chicken Broth |
| 1⁄2 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
| 2 | Teaspoon | Cumin |
| 1 | Tablespoon | Turmeric |
| 1 | Cup | Red Lentils |
| 4 | Cup | Spinach (chopped) |
| 1 | Tablespoon | Lemon Juice |
1.Add all ingredients to Instant Pot except for spinach and lemon juice, making sure you add lentils last.
2.Cover and toggle the valve to sealing. Cook on high pressure for 3 minutes. Do a quick release of steam then open lid when it's safe to do so.
3.Stir in spinach and lemon juice, then serve and enjoy!