Name: Pressure Cooker Lentil Soup
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup red lentils ((sorted and rinsed)); 1 cup green lentils ((sorted and rinsed)); 1 medium onion ((chopped)); 3 cloves garlic cloves ((minced)); 2 teaspoons ground cumin; 1.5 teaspoons smoked paprika; 1 teaspoon salt; 2 null carrots ((sliced into 0.25 pieces)); 2 null celery stalks ((diced, optional)); 1 pound potatoes ((waxy, such as Yukon Gold or Red Bliss)); 1 bunch rainbow chard ((chopped, such as spinach)); 8 cups water; null null salt and pepper ((to taste))

Instructions

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1

Heat pressure cooker on medium heat, or set to Saute function if using an electric model, such as an Instant Pot.
2

Saute onion (1 medium), garlic (3 cloves), ground cumin (2 teaspoons), smoked paprika (1.5 teaspoons), salt (1 teaspoon), carrots (2), stalks (2 celery), and potatoes (1 pound) for 3-5 minutes, or until onions begin to soften.
3

Stir in the red lentils (1 cup) and green lentils (1 cup) to combine.
4

Add water (8 cups) to cover.
5

Lock the lid into place and bring to high pressure. Once at pressure, reduce heat to maintain pressure and cook for 3 minutes. If using an electric model, the pressure will be maintained automatically.
6

Use the quick release method to release the pressure until it is safe to unlock the lid.
7

Stir in the rainbow chard (1 bunch), season to taste with [salt and pepper], and serve.

Nutrition Facts

Per portion

Divide into portions:

313

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 0 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 1 g

Fiber 14 g

Sugars 4 g

Micronutrients

iron

5mg

181% DV

sodium

470mg

123% DV

calcium

114mg

69% DV

potassium

989mg

126% DV

vitamin a

1111mcg

740% DV

vitamin c

32mg

213% DV

vitamin k

175mcg

873% DV