Lentil Soup with Spinach

2 Tbsp Olive Oil

1/2 Onion, Chopped Medium-fine

2-4 Garlic Cloves, Thin Sliced or Chopped

1/2in Ginger, Shredded on a Microplane

1 tsp Ground Cumin

1 tsp+ Ground Coriander

1/2 tsp Turmeric

1/2 tsp Dried Thyme

1 tsp Umami Seasoning from Simply Organic (Optional)

3/4 tsp Salt

1/4 tsp Black Pepper

2 Tbsp Tomato Paste

1 Potato, Medium sized, Peeled and Thinly Sliced

3/4C Brown Lentils

1C Mushroom Broth (Or Vegetable Broth)

2C Vegetable Broth

2C Fresh Baby Spinach

Tangy Walnut Sauce

Gather up ingredients and prep vegetables (peel, chop, etc.)
Set Instant Pot to Saute on Low.
Place Olive Oil and Onion into the pot and cook until semi translucent.
Add Garlic and Ginger and continue cooking for 1-2 minutes.
Pour in 2 Tbsp of Broth to stop pot from overcooking.
Add Spices and stir.
Pour in the rest of the Mushroom and Vegetable Broth, Sliced Potatoes, Tomato Paste, and Lentil and stir well to combine.
Set Instant Pot to 15 Minutes and let it cook and depressurize for at least 15 Minutes after the timer goes off.
Add more liquid (water) to the pot if needed to achieve a desired consistency.
Stir in Baby Spinach until it wilts.
Serve Soup in a bowl. Optional to drip Tangy Walnut Sauce onto the top and swirl it in to slightly combine. Enjoy!

Fully Vegan and Gluten Free