Instant Pot Healthy Lentil Chickpea Soup Recipe

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 1/4 cup (60 ml) olive oil
• 1 stalk celery, sliced
• 1 large yellow onion, peeled and chopped
• 1 teaspoon finely grated lemon zest
• 1 teaspoon caraway seeds
• 1 cup fresh spinach leaves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup uncooked basmati rice
• 1 cup brown lentils
• 8 cups (2 L) vegetable broth
• 2 tablespoons freshly squeezed lemon juice

Instructions

Heat the olive oil in an 6-quart (6 L) electric instant pot turned to the browning function.

Add the onion and cook, stirring often, until softened, for about 4 minutes.

Stir in the lemon zest, caraway seeds, salt, and black pepper. Continue cooking for a further 30 seconds.

Stir in uncooked rice, spinach, celery, and lentils.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 23 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Stir in lemon juice before serving. Enjoy!