Instant Pot Mediterranean Lentil & Collard Soup

4 Reviews
Published Mar 18, 2019 ∙ Kristina Stosek

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I can’t describe just how delicious this Mediterranean Lentil & Collards Soup is. So much flavour and healthiness packed in just one bowl of soup.

This lentil and collard soup is for one of those times when you are running short on time. Using Instant Pot, you can have a nutritious meal on the table in 30 minutes, including prep time.

 

lentils and collard soup

 

Why is this lentil and collard soup so healthy! 

This is another one of those soups that is filled with so many nutrient-packed ingredients. The lentils are an excellent source of B vitamins, iron, dietary fiber and protein.

the collards, another superfood

sliced collard greens on a cutting board

 

The collard greens are considered superfoods because they are antioxidant-rich greens containing vitamin C, A and calcium and high levels of vitamin K. This is why this lentil and collard soup is especially good for someone who is following a plant-based diet. 

Collard greens are also easier to digest than cabbage or kale.

 

instant pot lentil collards soup

 

So we know the soup is good for us. But what I love about this wholesome soup even more, is the flavour, the chunky textures and the Indian spices.

Cumin, turmeric and bay leaf are the spices that gave this Mediterranean soup such a good flavour.

I will admit this is not your typical soup recipe. However, I believe we can always add a healthy and delicious soup to our repertoire.

A soup made in 30 minutes that tastes this good is a win-win! Enjoy 🙂

For last minute dinner recipes, check out our Instant Pot recipes.

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Kristina xx

Instant Pot Mediterranean Lentil & Collard Soup

4 reviews
Published Mar 18, 2019 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
20 min
Serves:
6

Ingredients

2 Tbsp.extra virgin olive oil
1 medium yellow onion, chopped
2 medium celery stalks, diced
3 medium garlic cloves, minced
2 tsp. GF ground cumin
1 tsp. GF ground turmeric
4 cups GF low-sodium vegetable broth + 1 1/4 cups water
1 1/2 cups dry brown lentils, rinsed in cold water
2 medium carrots, peeled and diced
1 GF bay leaf
1 tsp. Himalayan salt
1/2 tsp. GF ground black pepper
3 collard leaves, cut into 1-inch wide strips
1 Tbsp. Lemon juice or apple cider vinegar

Instructions

  1. Set Instant Pot to sauté. Add olive oil, once heated add onions and celery, sauté stirring often for 5 minutes. Turn the instant pot off
  2. Stir in garlic, cumin and turmeric until combined. Add broth, water, lentils, carrots, bay leaf, salt and pepper. Lock the lid with the valve in closed position. Set to manual, and set the timer to 13 minutes. When the time is up, quick-release the steam.
  3. Once the steam is released, remove the lid and stir in collards and lemon juice or apple cider vinegar. Close the lid and set to manual. Set the timer for 2 more minutes. After 2 minutes quick-release the steam, remove the lid and enjoy!

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Comments

  1. Pam Freedman

    Delicious!
    It was a little salty. I'll cut back next time.
    Thank you.

  2. Kristina

    good to know, thank you for letting us know!

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