This vegan lentil soup is made with easy-to-store ingredients, making it perfect for times when you're spending more time at home. It's easy, healthy, freezable, and makes great leftovers. Cooked in an Instant Pot for convenience.
1. Using the sauté function of your instant pot, sauté onions, carrots, and celery in olive oil until onions are translucent; add the garlic, cumin, turmeric, thyme, salt and pepper - mix together.
2. Add the lentils and vegetable broth and pressure cook on manual setting for 12 minutes.
3. Once the time is up and the pressure has released, add the lemon zest, lemon juice and spinach; stir together so that the spinach wilts down.
