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Ingredients

2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 russet potato, cubed 3 ribs celery, chopped 4 cloves garlic, chopped, or more to taste 1 small bunch cilantro, chopped, divided 1 ½ teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground cinnamon 8 cups water 1 ½ cups brown lentils 1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons 2 lemons

Nutrition Info

201.5 calories carbohydrate: 32.9 g cholesterol: : - fat: 4.1 g fiber: 14 g protein: 11.2 g saturatedFat: 0.6 g servingSize: - sodium: 447.2 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic, cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top, stir until fragrant.
Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard, cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

8 servings

My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!