Prep Time: 10 min.
Cooking Time: 18 min.
Number of Servings: 2
1/2 teaspoon turmeric, ground
1 teaspoon olive oil
1/2 cup yellow onion, chopped
1/3 cup celery, chopped
1 tablespoon garlic, minced
3 cup baby spinach
1/2 cup carrot, chopped
1 teaspoon cumin, ground
2 cup veggie stock
1/2 cup lentils
1/2 teaspoon thyme, dried
A pinch of pepper and salt

  1. Take your 3-Quart Instant Pot; open the top lid. Plug it and turn it on.
  2. Press “SAUTÉ” setting and the pot will start heating up.
  3. In the cooking pot area, add the oil, carrot, celery, and onions.
  4. Stir and cook for 5 minutes.
  5. Mix the turmeric, garlic, cumin, thyme, salt, and pepper, and cook for 1
    minute more.
  6. Mix the lentils and stock.
  7. Close the top lid and seal its valve.
  8. Press “MANUAL” setting. Adjust cooking time to 12 minutes.
  9. Allow the recipe to cook for the set cooking time.
  10. After the set cooking time ends, press “CANCEL” and then
    press “QPR (Quick Pressure Release)”.
  11. Instant Pot will quickly release the pressure.
  12. Open the top lid, add the cooked recipe mix in serving bowls.
  13. Mix the spinach. Serve and enjoy!
    Nutritional Values (Per Serving):
    Calories – 121
    Fat – 3g
    Carbohydrates – 17.5g
    Fiber – 7g
    Protein – 7.5g