crazy good lentil soup

Confession time: I am not a fan of lentil soup. Since there is no denying the superfood qualities of this little legume, I set out to make this soup—a lentil soup so yummy, even I crave it! Did I mention it is bursting with flavor, plus chockful of fiber and protein?

Yield 6 servings • Prep time 10 minutes • Cook time 45 minutes

2 tsp olive oil

1 garlic clove, minced

1 small onion, chopped

2 cups diced butternut squash

1 small sweet potato, peeled and diced

2 cups chopped carrots

1 cup chopped celery

1½ cups green lentils, rinsed and drained

1 tsp kosher salt

1 tsp ground turmeric

1 tsp dried thyme

½ tsp ground cumin

6 cups low-sodium or homemade chicken or vegetable stock

4 cups baby kale or spinach

1. To the inner pot, add the olive oil, garlic, onion, squash, sweet potato, carrots, celery, lentils, salt, turmeric, thyme, cumin, chicken stock, and 1 cup water. Stir well.

2. Cover and lock the lid, set the valve to the sealing position, and select the Soup/Stew mode for 30 minutes.

3. When the cook time is complete, quick release the pressure. Remove the lid and stir in the baby kale. Taste for seasoning (see tip) and serve.

4. Store leftovers in airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

TIP If you’d like to cut the earthy flavor of the lentils, stir in 2 to 3 teaspoons of red wine or sherry vinegar just before serving.

NUTRITION PER SERVING

Calories 256 • Total Fat 2g • Saturated Fat 0g • Cholesterol 0mg • Sodium 508mg • Total Carbohydrate 43g • Dietary Fiber 18g • Sugars 5g • Protein 16g