Lentil Soup (gf)

After I graduated from college, I lived with my mom until I moved to Florida. When my mom and I weren’t eating roasted chicken or having dinner at our favorite diner, we were eating lentil soup. I love lentil soup because it is hearty and full of vegetables! I make this lentil soup in our Instant Pot and it so easy and fast to prepare (see bottom of page for directions on how to make this in a regular pot!). This recipe makes enough for 8 servings so more than enough for a whole family and/OR lunches to bring to work! Just pop it in your fridge or freeze for a later date.

Serves: 8

Ingredients:

• 3 Carrots, chopped.
• 4 Stalks of Celery, chopped.
• 5 Garlic Cloves, minced.
• 3 Cups Green Lentils
• 1.5 Large Onion, chopped.
• 28 Oz Can Diced Tomatoes
• 8 cups (2 containers usually) Chicken or Vegetable broth, low-sodium GF
• 6 Cups Baby spinach
• 2 Tablespoons Black Pepper
• 3 Tablespoons Italian seasoning
• 3 Tablespoons Dried Thyme
• 2 Tablespoons Garlic Powder
• 1 Tablespoon of Salt
• Parmesan Cheese for topping (OPTIONAL!)

Directions:

1. Add carrots, celery, garlic, lentils, onion and tomatoes to Instant Pot.
2. Add in Salt, Pepper, Italian Seasoning, Thyme and Garlic Powder.
3. Add in Broth, stir to combine.
4. Set Instant Pot to PRESSURE COOK, set for 35 minutes on HIGH and let it cook. When it is done, set valve to quick release.
5. Once it is safe to open, stir in spinach until it wilts.
6. Taste and add in more spices if desire.
7. Serve in soup bowls, and sprinkle with parmesan cheese if desired. Enjoy!

**You can definitely make this in a regular pot if you don’t have the Instant Pot. You would just need to cook the ingredients in steps 1-3 in a large pot, bring to a boil and once it is boiling turn down the heat so it simmers for approximately 1.5 hours, or until lentils are fully cooked.**