Instant Pot Kale Lentil Soup
A steaming cup of soup with the right mix of vegetables delivers a full serving of vegetables for a day and leaves you warm. With the instant pot, it has become easier than ever to prepare the soup. I do not think I have never prepared a sumptuous soup in less than 30 minutes.
Servings: 5 people
Calories: 243kcal
Equipment
Ingredients
- 1 ½ Cup brown lentils or green lentils
- 2 ½ Cup kale leaves chopped
- 2 carrots chopped
- 3 Roma tomatoes diced
- 1 teaspoon red chili powder
- ½ - 1 teaspoon black pepper
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 Garlic cloves (minced)
- ½ inch ginger grated
- 2 bay leaves
- 1 inch cinnamon sticks
- 4 cloves (Indian spice)
- salt for taste
- ½ teaspoon thyme (optional)
- 3 cup vegetable broth organic
- 1½ - 2 cup water
- 2 tablespoon chives (optional)
- 1 onion chopped
- 2 tablespoon Oilve oil
Instructions
- Drizzle the oil to the inner pot. Press saute and when the oil is hot, add bay leaves, cinnamon, and cloves.1 inch cinnamon sticks, 4 cloves, 2 tablespoon Oilve oil, 2 bay leaves
- Follow up with ginger, and garlic. Stir constantly for a minute or until the garlic turns golden brown.2 Garlic cloves, ½ inch ginger
- Add onions, stirring constantly for 1 minute. Add kale and continue to cook for 30 seconds. Now, add carrots and tomatoes.2 ½ Cup kale leaves, 2 carrots, 1 onion, 3 Roma tomatoes
- Add all the spices one by one and mix well.1 teaspoon red chili powder, ½ - 1 teaspoon black pepper, ¼ teaspoon turmeric powder, 1 teaspoon cumin powder, salt for taste
- Add lentils, vegetable broth, water, salt, and thyme. Stir for about 30 seconds.1 ½ Cup brown lentils, ½ teaspoon thyme, 3 cup vegetable broth, 1½ - 2 cup water, 2 tablespoon chives (optional)
- Close the lid of the instant pot. Turn the steam release handle to sealing position. Press the Pressure cooking button and set the time for 10 minutes.
When the time is up, open the lid using quick release.
Video
Notes
- You could add your choice of vegetables to this soup. Starchy vegetables or carrots are good options to consider. Be sure to adjust the spices accordingly.
- Wash Kale thoroughly before you use them. I recommend going with organic kale.
- Chop the vegetables to bite-sizes to match the lentils.
- Store the leftover soup in an airtight container for upto a week in the refrigerator.
Nutrition
Calories: 243kcal | Carbohydrates: 44g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 597mg | Potassium: 780mg | Fiber: 20g | Sugar: 6g | Vitamin A: 4850IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 5mg