Ingredients
3 carrots, sliced
3 pieces of celery, chopped
1/2 onion, chopped
3 cloves of garlic, chopped
2 c. dried green or brown lentils, rinsed and drained
8 c. vegetable broth
8 oz. tomato sauce
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 bay leaf
1 tsp. salt, plus more for serving
1/2 tsp. ground black pepper, plus more for serving
8 oz. baby spinach, large stems removed
Olive oil, for serving
Directions
In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like.
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