Instant Pot Mediterranean Lentil & Collard Soup

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I can’t describe just how delicious this Mediterranean Lentil & Collards Soup is. So much flavour and so much 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. By using Instant Pot, you can have the soup on the table in 30 minutes, including prep time. 

Why is this Mediterranean 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 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. 

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 used to flavour the soup such as cumin, turmeric and bay leaf. Collard greens are also easier to digest than cabbage or kale. 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 all the way! Enjoy 🙂

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

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

  • 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
  • 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.
  • 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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