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Thursday, December 20, 2018

Instant Pot Lentil Soup


When I've spoken to people about soup, I get mixed reviews. Some think soup does not constitute a meal. Let me tell you that this bowl of soup definitely is a meal in itself. At 2 cups per serving, plus a side salad, I was stuffed! The soup has just enough creaminess coupled with some veggie chunkiness that it makes a perfect combination. Soup? Stew? Or is it a Stoup? Try it and let me know! 

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 2 tsp ground cumin
  • 28 oz no salt diced tomatoes
  • 1 cup lentils, rinsed
  • 4 cups Swanson unsalted chicken broth
  • 2 cups water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 pinch crushed red pepper flakes (optional)
  • 1 bag or 2 cups fresh baby spinach
  • Juice of 1 lemon

Directions
  • Preheat your instant pot to saute and add the olive oil. 
  • Toss in onion, carrots, zucchini and garlic, stirring for a few minutes. 
  • Add cumin and cook for 1 minute. 
  • Pour in the tomatoes, lentils, broth, water, salt, pepper and crushed pepper flakes, stir well. 
  • Attach lid (make sure it is on sealed), set for soup, 20 minutes. 
  • Once it has come up to pressure and cooked for 20 minutes, wait 5 minutes and release pressure. 
  • Use an immersion blender to slightly blend soup to your preference. 
  • Stir in lemon juice and spinach, set to saute for a few minutes to finish thickening. 

This recipe makes 6 servings at 2 pts for 2 cups each on Weight Watchers Freestyle Program. 

Enjoy! 

Note: You can easily do this on the stove top as well. I also froze 2 cup portions for future meals! 

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