Power on the Instant Pot, press the saute button, and add the oil to warm.
Add the onion, carrot, and celery and saute until tender - about 4 minutes. Add the minced garlic and the spices and stir until aromatic, about 1 minute.
Add the lentils and stir. Pour in the broth. Cover with the lid and close securely. Press the manual function and set the timer to cook for 12 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release safely. Remove the lid and stir in the kale. Adjust the seasoning as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2394g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1386 (47%)|
|Amt Per Serving||% DV|
|Total Fat 154g||205 %|
|Saturated Fat 92.8g||464 %|
|Monounsaturated Fat 47.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 584.6mg||180 %|
|Sodium 2797.9mg||96 %|
|Potassium 6850.4mg||180 %|
|Total Carbohydrate 246.2g||72 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 227.4g|
|Protein 152.7g||218 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2949
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