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Lemon Lentil Soup

Total Time30 mins
Course: Soups & Salads
Servings: 4
Calories: 1057kcal

Ingredients

  • 6 cups red or brown lentils, rinsed
  • 4 cups canned tomatoes with juice
  • 3/4 cup avocado oil
  • 32 cloves garlic peeled
  • 1 tbsp coarse sea salt
  • 1 tsp cayenne pepper
  • 12 slices peeled fresh ginger
  • 4 sprigs fresh rosemary
  • 4 sprigs thyme
  • 4 bay leaves
  • 2 1/2 pounds baby spinach,
  • 1/2 cup freshly squeezed lemon juice
  • black pepper

Instructions

  • In an instantpot, combine 20 cups of water with lentils, tomatoes, oil, garlic, cayenne and salt.
  • Wrap the ginger, rosemary, thyme and bay leaves in a piece of cheesecloth.
    Tie it closed with kitchen string and add to the instantpot.
  • Lock the lid in place and select high pressure.
  • Reduce the heat to low and simmer for 10 minutes.
  • When done, turn off the pressure cooker and allow the steam to release (about 10 minutes).
  • Remove the lid and discard the enclosed herbs.
  • Add spinach and stir until wilted.
  • Stir in the lemon juice.
  • Crush the garlic and stir so that all the garlic completely melts into the soup.
  • Add fresh pepper, serve and enjoy!

Nutrition

Calories: 1057kcal | Carbohydrates: 84g | Protein: 36g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Sodium: 2788mg | Potassium: 3149mg | Fiber: 31g | Sugar: 13g | Vitamin A: 28000IU | Vitamin C: 176.6mg | Calcium: 440mg | Iron: 18mg
Lemon Lentil Soup

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