1 large can (28 ounces) diced tomatoes with their juice
1cupbrown or green lentils
4cupslow-sodium vegetable broth
1/2cupfinely chopped parsley
1/2 lemon, juiced
Turn the Instant Pot on and hit ‘saute.’ Add the olive oil, onion, carrots and celery and cook for ~5 minutes until vegetables have softened.
Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their juices, lentils, broth, salt and cover. Bring the soup to high pressure for 15 minutes (turn the valve to seal and hit manual then the + sign to 15 minutes).
When done, let the pressure come down naturally for 10-15 minutes. Turn the valve to open then gently remove the cover. Place 2 cups of the soup in a blender and puree until creamy. Add back to the soup along with the chopped spinach and place the cover back on. Let sit for 2-3 minutes until the spinach has wilted.
Just before serving, stir in the lemon juice and chopped parsley and serve!
To cook in a slow cooker: Saute the vegetables (onion, celery and carrot) first with the olive oil in a skillet, then add to the base of a slow-cooker along with the spices, tomatoes, lentils and salt. Cook on high for 4 hours, or until lentils are tender. Before serving, remove 2 cups of the soup and puree until creamy, then add back to the slow cooker. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve.
To cook on the stove: Saute the vegetables (onion, celery and carrot) first with the olive oil in a large stock pan. Add in the spices, tomatoes, lentils, salt and bring to a boil. Reduce heat to medium-low and cook until lentils are tender, about 35 minutes. Remove 2 cups of the soup and puree until creamy, then add back to the stock pan. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve!