Instant Pot THM E Lentil Soup

This lentil soup was part of my trim healthy mama food prep for the week. I used m instant pot because I wanted it finished, I didn’t want to wait all day for it to be finished. You can use your crockpot if you want to. Just cook it for about 6-8 hours on low or 3-4 on high. This thm e soup is really good for you and uses ingredients found at your local grocery stores. I like to make up a pot of soup and eat it throughout the week. I freeze any that isn’t eaten in single serve freezer bags as we get closer to the end of the week. This has been working out well. Eventually I will have a lot of lunches prepped in my freezer.

I am not a cooked spinach lover but it is barely noticeable in the soup and adds nutrition. You add it when the soup is finished cooking and it gets cooked by the hot soup. It is an optional ingredient though. If you need a new way to make lentil soup, give this trim healthy mama e recipe a try.

Print Pin

Instant Pot Lentil Soup

Servings 0

Equipment

• Instant Pot

Ingredients

• 16 oz Package Lentils, rinsed
• 2 Med Carrots, diced
• 1 T Minced Garlic
• 1` Med Onion, diced
• 1/2 t Dried Thyme
• 1 t Smoked Paprika
• 1 t Dried Parsley
• 1/2 t Garlic Powder
• 1/2 t Onion Powder
• 1 t Bragg's Liquid Aminos
• 14.5 oz Canned Tomatoes
• 2 Bay Leaves
• 1 t Salt
• 1/2 t Black Pepper
• 4-5 C Water or Chicken Broth
• 2-4 C Baby Spinach

Instructions

• Put everything into the pot of the instant pot.
  
• Add water or broth and stir.
  
• Place lid on top, make sure valve is in closed position. Set the time to 18 minutes, manual high.
  
• Allow to naturally release for about 10 minutes. Release any pressure that might be left inside. Remove lid and stir.
  
• Add 2-4 cups baby spinach, roughly torn. Stir to combine.
  
• Serve hot (or warm). With it being summer right now so I am eating mine warm.