Instant Pot Lentil Soup with Sweet Potato

4.80 from 39 votes

Instant Pot Lentil Soup with Sweet Potato

This Instant Pot Lentil Soup with Sweet Potatoes is not only delicious and satisfying, but also happen to be vegan! 188 calories and 4 Weight Watchers Freestyle SP

Prep Time10 mins

Cook Time37 mins

Total Time47 mins

Course: Entrees, Soups

Cuisine: American

Keyword: Clean Eating, Instant Pot, Pressure Cooker, Vegan, Vegetarian

Servings: Servings

Calories: 187.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
½ yellow onion chopped
1 large celery stalk diced
4 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon red pepper flakes
1 cup [url]green lentils∞http://amzn.to/2mLNHKh
¾ pound sweet potato peeled & cut into ½-inch dice
3 ½ cups low sodium vegetable broth
1 cup water
1 14 ounce can petite diced tomatoes
4 ounces spinach leaves about 4 cups packed
salt & pepper to taste*

Instructions

Set Instant Pot to Sauté setting. Add the olive oil and allow to heat for 30 seconds. Add the onion and celery, and cook, stirring, until softened about 4 minutes. Stir in the garlic, cumin, paprika, salt and red pepper flakes.
Add the lentil, sweet potato, vegetable broth, water and diced tomatoes, and stir to combine.
Pu the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve (it may sputter a bit) to release the steam.
Stir in the spinach until wilted. Season to taste. Serve.

Video

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (SmartPoints), 5 (Points+)

*Extra salt and pepper not included in nutritional information.

Nutrition