Lentil Soup with Lemon and spinach

olive oil just drizzled in pot

1 onion diced fairly small 

2-4 diced carrots

2 teaspoons minced garlic (3 cloves)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground black pepper

2 tsp ground turmeric

2 cups (12 ounces) lentils

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

2 lemons

Kosher salt to taste

Turn on sauté on instant pot. Add oil then add onions and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 3-5 mins. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. On stove add carrots, onions to oil and sauté until tender. 

Stir in the lentils, carrots and broth. Taste then adjust with salt. If you cook on stove simmer about 35 mins. Turn instant pot to high pressure for 8 minutes. 
Release pressure and add chopped up spinach and zest of lemons and juice of lemons. Taste and add salt as needed 1/2-1tsp or so. I often add extra coriander or spices as I taste at the end. 
Or on stove
Uncover the pot and stir in the spinach or kale) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
We love this soup with pumpkin muffins or naan. 
Adapted from inspiredtaste.net