Now I know lentils are not Paleo, but I have been experimenting with adding legumes into my diet on occasion and I seem to be tolerating them well. When eating legumes, you definitely want to prepare them according to the ancestral diet and soak them to reduce the phytic acid and lectins. They are highly nutritious and filling, and make a great base for this lentil soup recipe.

Servings: 4
Prep Time: 15 minutes
Cook Time: 17 minutes

Ingredients

1 tablespoon avocado oil (Use code TRAILTOHEALTH for 10% off)
1 tablespoon garlic powder
1 tablespoon onion powder
2 Yukon gold potatoes, peeled and chopped
3 carrots, peeled and chopped
1½ teaspoons sea salt
1 bay leaf
6 sprigs thyme leaves, leaves removed and stems discarded
6 sprigs oregano leaves, leaves removed and stems discarded
2 tablespoons tomato paste
1 x 15 oz can diced tomatoes
4 cups chicken bone broth, for plant based use veggie broth (Use code TRAILTOHEALTH for $10 off)
1½ cups lentils
5 oz baby spinach

Directions

1. Press SAUTE on the Instant Pot (Use code TRAILTOHEALTH for $10 off) . Add the avocado oil to heat. Stir in the garlic powder, onion powder, potatoes and carrots and cook until fragrant, about 5 minutes. Press CANCEL.

2. Stir in the sea salt, bay leaf, thyme leaves, oregano leaves, tomato paste, tomatoes and chicken bone broth stirring until combined. Stir in the lentils.

3. Close and lock the lid and ensure the valve is in the sealing position. Press MANUAL and set for 12 minutes.

4. Naturally release the pressure for 10 minutes.

5. Open the Instant Pot and stir in the spinach until just wilted. Serve immediately.