Description
A hearty and nutritious Instant Pot Split Pea & Lentil Soup that’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 1 pound baby yellow potatoes, halved
- 3 cloves garlic, minced
- 4 large handfuls fresh baby spinach
- 1/4 cup chopped parsley
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 3/4 cup red lentils
- 3/4 cup split peas
- 2 tablespoons olive oil
- 6 cups chicken stock (or vegetable stock for vegetarian option)
- 2 tablespoons fresh lime juice (from 1 lime)
Instructions
- Turn on the sauté function on the Instant Pot. Add the olive oil, chopped onion, carrots, halved baby yellow potatoes, salt, garlic powder, paprika, and cumin. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
- Stir in the minced garlic and cook for an additional minute to release its flavor. Then turn off the sauté function.
- Add the red lentils, split peas, and chicken or vegetable stock to the pot. Stir everything well to combine evenly.
- Close the Instant Pot lid securely and turn the valve to sealing. Set to cook on manual/high pressure for 15 minutes. Once the cooking cycle finishes, you can either let the pressure release naturally or do a quick release according to your preference.
- After releasing the pressure, carefully remove the lid. Stir in the fresh baby spinach, chopped parsley, and lime juice. The spinach will wilt quickly from the residual heat. Serve the soup warm. Note that the soup will thicken as it cools.
- For a slow cooker option, add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas, and stock into the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Once done, stir in the spinach, parsley, and lime juice before serving warm.
Notes
- This soup is great for weeknights.
- You can prepare it in a slow cooker for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg