Cream of Red Lentil Soup


  • 1 tbsp olive oil
  • ½ cup diced onion
  • 1 garlic clove finely chopped
  • 1 cup diced tomatoes
  • 1 cup red lentils
  • 2 tsp salt
  • ½ tsp ground pepper
  • ½ tsp turmeric
  • ¼ tsp curry
  • 2 ½ cups spinach finely chopped
  • 1.5 L cold water
  • Unsweetened plain yogurt sliced almonds and chopped chives
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes. Add the olive oil, onion and garlic. Sauté for 3 Minutes, stirring occasionally. Once this is done, press Cancel.
  • Add tomato, lentils, salt, pepper, turmeric, curry, spinach and water. Mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 1 Minute.
  • When done cooking, press Cancel and let the pressure release naturally. Once all the steam has escaped, remove the lid and remove the bowl.
  • Blend lentils until pureed. Serve hot and garnish with plain yogurt, sliced almonds and chopped chives.
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