Directions
On saute mode, add oil to your instant pot. Saute the onions, carrots, and garlic for about 5-8 mins until soft.
Add the tomato paste and all the spices. Saute for another couple minutes.
Add in the vegetable broth and red lentils. Stir making sure to scrap the bottom to de-glaze the instant pot.
Close the lid on the instant pot with the lever on sealing. On Manual pressure high, cook for 3 minutes.
Once done, let the pressure release by turning the lever to venting. Once the pin has dropped, open the lid and blend your soup with an immersion blender until nice and smooth. Enjoy with some bread on the side!
Ingredients
4 servings
~1 cup
- Amount per serving
- Calories147
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 405mg18%
- Total Carbohydrate 24g9%
- Dietary Fiber 9g33%
- Total Sugars 5g
- Protein 7g
- Potassium 383mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
On saute mode, add oil to your instant pot. Saute the onions, carrots, and garlic for about 5-8 mins until soft.
Add the tomato paste and all the spices. Saute for another couple minutes.
Add in the vegetable broth and red lentils. Stir making sure to scrap the bottom to de-glaze the instant pot.
Close the lid on the instant pot with the lever on sealing. On Manual pressure high, cook for 3 minutes.
Once done, let the pressure release by turning the lever to venting. Once the pin has dropped, open the lid and blend your soup with an immersion blender until nice and smooth. Enjoy with some bread on the side!