Ingredients
- 2 tablespoons extra virgin olive oil (Affiliate Link)
- 1/4 tsp of red pepper flakes
- 2 large celery chopped
- 2 large carrots chopped
- 1 small onion chopped
- 3 cloves of garlic minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 cups or 1 lb bag of Lentils (Affiliate Link) dried
- 4 cups of chicken broth
- 2 - 16 oz can of diced tomatoes
- 12 oz of kielbasa - sliced
- 1 cup of frozen chopped spinach
- 1 tbsp of dried Italian herbs
Instructions
- Prep all the veggies (onion, celery, carrots) chopped and set aside.
- Mince the garlic and set it aside.
- Measure out the rest of the ingredients. Set aside.
- Preheat the InstantPot (Affiliate Link) on the Saute setting.
- Add olive oil (Affiliate Link) to the hot InstantPot (Affiliate Link).
- Add the onion, celery, carrots, garlic, Italian herbs, salt, pepper, and red pepper flakes in the InstantPot (Affiliate Link). Cook for 5-6 minutes or until tender.
- Add the sliced kielbasa into the InstantPot (Affiliate Link). Stir until combined.
- Add the rinsed lentils (Affiliate Link).
- Add the chicken broth and stir.
- Add the diced tomatoes and stir.
- Add the chopped frozen spinach and stir in.
- Change the settings to soup and stew. Make sure the venting is closed. It takes about 2 hours from pressurizing to vented.
Nutrition
- Serving Size: 1
- Calories: 395.38 kcal
- Sugar: 5.8 g
- Sodium: 560.21 mg
- Fat: 17.13 g
- Saturated Fat: 4.89 g
- Trans Fat: 0.15 g
- Carbohydrates: 40.72 g
- Fiber: 6.88 g
- Protein: 20.88 g
- Cholesterol: 31.67 mg