Pressure Cooker Smoky Lentil and Potato Soup

• Produce

  • 1 cup Brown lentils
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 3 cloves Garlic
  • 8 oz Kale or spinach
  • 1 cup Red lentils
  • 1/2 cup Yellow or white onion
  • 1 lb Yukon gold or red potatoes

• Canned Goods

  • 8 cups Chicken or vegetable stock or broth

• Baking & Spices

  • 1 1/2 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on melskitchencafe.com

Description

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped yellow or white onion
• 3 cloves garlic, finely minced or pressed through a garlic press
• 1/2 cup diced carrots (about 2 medium carrots)
• 1/2 cup diced celery (about 2 stalks)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want)
• 1 cup red lentils, sorted and rinsed (see note above)
• 1 cup brown lentils, sorted and rinsed (see note above)
• 8 cups chicken or vegetable stock or broth
• 8 to 10 ounces kale or spinach, chopped (optional but delicious)

Directions

• In a stovetop or electric pressure cooker, heat the oil (use the Sauté function in the Instant Pot). Add the onion, garlic, carrots, and celery, and cook for a minute or two, stirring constantly so the garlic doesnt burn.
• Add the cumin, paprika and salt. Stir to combine.
• Add the potatoes, lentils and stock or broth.
• 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 kale or spinach, if using.
• Season to taste with salt and pepper (very important!) and serve. The soup will thicken a bit as it cools.