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Sopa de lentejas

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Classic sopa de lentejas, made in the Instant pot for maximum convenience. Comfort food at its best, just in time for fall.

Ingredients

Scale

    • 1 yellow onion

    • 2 carrots

    • 2 tablespoons olive oil 

    • 3 garlic cloves

    • 1 ½ cups brown lentils (or your preferred type of lentil)

    • 4 cups veggie stock (or a meat-based stock if you’d like) 

    • 1 teaspoon salt

    • 1 teaspoon dried thyme

    • 3 cups baby spinach

Instructions

  1. Start with cutting the onion and the carrots. Slice the onion thinly and cut the carrots into half-circles (one long-ways cut followed by horizontal slices). Set aside three cloves of garlic. Leave the skin on the garlic cloves but cut a slit into the side.

  2. Set the Instant Pot to sauté mode, or medium heat. Add the olive oil and sauté the skin-on garlic cloves until they are golden and fragrant. The olive oil will absorb garlic flavor. Using a fork or tongs, carefully remove the garlic cloves and squeeze out of skin back into the pot.

  3. Add the onion and carrots and sauté until soft and aromatic, around 10 minutes.

  4. Dump in the lentils, salt, thyme, and vegetable stock. Close the Instant Pot lid, set to high pressure, and cook for 10 minutes.

  5. Allow the Instant Pot to undergo a natural pressure release for 15 minutes. Release any remaining tension and open the lid.

  6. Add in the baby spinach and stir. It will wilt in the residual heat. 

  7. Serve and enjoy!

Find it online: https://livelytable.com/sopa-de-lentejas-a-hearty-mexican-lentil-soup-made-easy-in-the-instant-pot/