Instant Pot Curried Lentil Soup
Warmed Whole Wheat Pita Rounds
Ingredients
- 2 (32-oz) cartons low-sodium vegetable broth
- 2 cups dried lentils
- 1 cup chopped onion
- 1 cup coarsely chopped carrots
- 3 cloves garlic, minced
- 1 Tbsp Madras curry powder
- 1 Tbsp ground coriander
- 1 tsp salt
- ¾ tsp pepper
- 2 zucchini, chopped
- 1 (10-oz) pkg spinach
Instructions
- Combine broth, lentils, onion, carrots, garlic, curry powder, coriander, salt, and pepper in a 6-quart Instant Pot. Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Soup Mode for 8 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method.
- Change to Sauté setting; select More. Add zucchini, and cook, uncovered, 10 minutes. Stir in spinach until wilted.
Side Dish Ingredients
- 6 whole wheat pita rounds
Side Dish Instructions
- Wrap pitas in a moist paper towel. Microwave at HIGH 20 seconds.
- Serve pitas with soup.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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