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A bowl is with kale lentil soup and placed on the flat white surface
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4.67 from 9 votes

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.
Prep Time10 mins
Cook Time14 mins
10 mins
Total Time34 mins
Course: Soup
Cuisine: American, Indian
Diet: Vegan
Allergen: Dairy free, Peanut free, Soy free
Difficulty: Easy
Servings: 5 people
Calories: 405kcal
Author: Uma Srinivas

Equipment

Ingredients

  • 1 ½ Cup lentils (use brown or green lentils)
  • 2 ½ Cup chopped kale leaves
  • 2 large size carrots
  • 3 Roma tomatoes
  • 1 tsp red chili powder
  • ½ - 1 tsp black pepper
  • ¼ tsp turmeric powder
  • 1 tsp cumin powder
  • 2 Garlic cloves (minced)
  • ½ inch ginger (grated)
  • 2 bay leaves
  • 2 small cinnamon
  • 4 cloves (Indian spice)
  • Pink salt
  • ½ tsp thyme (optional)
  • 3 cup organic vegetable broth
  • 1½ - 2 cup Cups water
  • 2 Tbsp chives (optional)
  • 1 Medium size onion
  • 2 tbsp Oilve oil

Instructions

  • Drizzle the oil to the inner pot. Press saute and when the oil is hot, add bay leaves, cinnamon, and cloves.
  • Follow up with ginger, and garlic. Stir constantly for a minute or until the garlic turns golden brown.
  • Add onions, stirring constantly for 1 minute.
    Add kale and continue to cook for 30 seconds.
    Now, add carrots and tomatoes.
    Add all the spices and stir for a minute.
  • Add lentils, vegetable broth, water, salt, and thyme. Stir for about 30 seconds.
  • 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.
 
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 405kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2350IU | Vitamin C: 25.5mg | Calcium: 51mg | Iron: 2.8mg