A Day in the Life of the Sutton's

A Day in the Life of the Sutton's

Instant Pot Lentil and Potato Soup

Instant Pot Lentil and Potato Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow or white onion
  • 3 cloves garlic, finely minced
  • 2 carrots diced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1 pound unpeeled red potatoes, cut into 1-inch chunks
  • 1 cup red lentils, sorted and rinsed
  • 1 cup brown lentils, sorted and rinsed
  • 8 cups chicken or vegetable stock or broth
  • 8 oz box frozen spinach

DIRECTIONS:

  1. In a stovetop or electric pressure cooker, heat the oil using the saute option. Add the onion, garlic and carrots and cook for a minute or two, stirring constantly so the garlic doesn’t burn.

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  2. Add the cumin, paprika, celery salt, and salt. Stir to combine.
  3. Add the potatoes, lentils and stock or broth.

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  4. Secure the lid on the pressure cooker. Cook at 3 minutes on high pressure. Quick release the pressure, unlock the lid, and stir in the spinach.
  5. Season to taste with salt and pepper and serve. I also added a bit more cumin and paprika at this time. The soup will thicken a bit as it cools.

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Enjoy!!!

 

Renee
XOXO


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