Mediterranean Lentil Soup- Instant Pot

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 onion, diced
2 cups spinach, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in pressure cooker. Set on pressure cook for 25 min and when done, quick release the pressure. Stir in the spinach, lemon zest and juice and let sit 5 to 10 minutes.

Serving Size:

Number of Servings: 6

Recipe submitted by SparkPeople user FREKLE22.