Ingredients:

  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 cups dried red lentils
  • 2 medium Yukon Gold potatoes, peeled and cubed (1/2 inch)
  • 6 cups low-sodium vegetable broth
  • 14.5 oz fire-roasted diced tomatoes
  • 1.5 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 2 bay leaves
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Select the 'Sauté' function on the Instant Pot. Once hot, add the olive oil, onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent. Stir in the garlic, cumin, smoked paprika, and turmeric for the final 60 seconds.
  2. Pour in 1/2 cup of the vegetable broth. Use a wooden spoon to scrape the bottom of the pot to remove any browned bits (deglazing) to prevent the 'Burn' notice.
  3. Add the remaining vegetable broth, red lentils, cubed potatoes, and the can of fire-roasted diced tomatoes. Do not stir the tomatoes to the bottom.
  4. Close the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 15 minutes. Once the timer finishes, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
  5. Open the lid and remove the bay leaves. Stir in the fresh baby spinach or kale until wilted. Add the fresh lemon juice, salt, and black pepper to taste before serving.