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Prep Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:6Yield:6 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
2tablespoonsextra-virgin olive oil, divided
1cupchopped yellow onion
1cupchopped carrots
1cupchopped turnip
1tablespoonchopped fresh thyme
6cupslow-sodium vegetable broth
2cupsbrown lentils, rinsed
¾teaspoonsalt
1 ½tablespoonsbalsamic vinegar
3radishes, cut into matchsticks
¼cuppacked fresh flat-leaf parsley leaves
DirectionsSelect Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days or freeze for up to 6 months. Reheat in microwave or on stovetop and continue with Step 4 just before serving.Originally appeared: EatingWell.com, December 2019
Directions
Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 3 days or freeze for up to 6 months. Reheat in microwave or on stovetop and continue with Step 4 just before serving.
Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.
Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.
Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 3 days or freeze for up to 6 months. Reheat in microwave or on stovetop and continue with Step 4 just before serving.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)305Calories6gFat48gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
