In 2021, Brendan and I drove to New Jersey from Maryland for appointments with our Obstetrician. During each visit, we would stay with his mom who would cook us a new and interesting dinner recipe every night. This was a soup that we really enjoyed.
Original recipe was written for an Instant Pot.
Ingredients
3 Tbsp EVOO
1 medium onion, diced
2 medium carrots, peeled and diced
2 ribs celery, thinly sliced
3 cloves garlic, minced
6 cups vegetable broth
2 tsp salt
2 tsp dried thyme
1½ tsp cumin
1 tsp black pepper
1 tsp dried basil
1½ tsp curry powder, optional
1½ cups brown or green lentils, rinsed in cold water and drained
5-8 oz baby spinach
1 lb meatloaf mix (ground beef, pork, and veal), optional
Directions
Pour the oil into the Instant Pot, then hit Sauté and Adjust so it’s on the more or High setting. Heat for 3 minutes, then add the onion, carrots, and celery and sauté for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer. (Also brown meat now, if using.)
Pour in the vegetable broth and use a wooden spoon to scape up any browned bitts from the bottom of the pot. Stir in the salt, thyme, cumin, black pepper, basil, curry powder (if using) followed by the rinsed lentils. Rest the spinach on top but do not stir.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.