In-the-pot sautéing and high-pressure heat means your multi-cooker can serve up this rich, satisfying soup in less than an hour of mostly hands-off time. Added bonus: Ultra-nutritious lentils deliver a substantial boost of fiber and iron. Pack leftovers for a lunch you’ll look forward to.

Pam Lolley
Also appeared in: Health, September, 2019

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Greg DuPree

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Select Sauté setting on a programmable pressure multi-cooker, such as Instant Pot. If available, select High temperature setting; add oil. Once oil is hot, add onion and garlic. Cook, stirring constantly, until softened and beginning to lightly brown, 2 to 3 minutes. Press Cancel.

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  • Stir broth, tomatoes, lentils, potatoes, curry powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper into onion mixture in cooker. Cover cooker with lid, and lock in place. Turn steam release handle to Sealing position. Select Pressure Cook/Manual setting. Select High pressure for 6 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)

  • Let the pressure release naturally for 10 minutes. Quick-release remaining pressure, and remove lid from cooker. Press Cancel.

  • Stir spinach and remaining 1/4 teaspoon each salt and pepper into soup. Serve topped with yogurt and cilantro.

Nutrition Facts

280 calories; fat 4g; cholesterol 1mg; fiber 9g; protein 14g; carbohydrates 47g; sugars 6g; sodium 430mg; iron 6mg; calcium 121mg.