Instant Pot Lentil Soup
A quick and hearty Instant Pot Lentil Soup that skips the soaking step, ready in just 40 minutes. This vegetarian delight features lentils, veggies, and spices, creating a flavorful weeknight dinner. Effortless and nutritious, it's a testament to simplicity and efficiency in the Instant Pot. Garnish with parsley, squeeze a lemon, and enjoy a comforting bowl.
Equipment
- Instant Pot
- Chopping board
- Knife
- Ladle
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup dry green or brown lentils rinsed
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 can (14 oz ) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Start by rinsing the lentils under cold water and set them aside.
- Turn on the Instant Pot and set it to "Sauté" mode. Add olive oil and sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
- Add minced garlic and continue sautéing for another 1-2 minutes until fragrant.
- Pour in the diced tomatoes, lentils, vegetable broth, ground cumin, ground coriander, smoked paprika, bay leaf, salt, and pepper. Stir well to combine.
- Close the Instant Pot lid and set the valve to the sealing position. Cancel the "Sauté" mode and set the Instant Pot to "Manual" or "Pressure Cook" mode for 15 minutes.
- Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and give the soup a good stir. Adjust salt and pepper according to your taste.
- Let the soup rest for about 10 minutes before serving. This allows the flavors to meld.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges on the side.
Notes
- You can customize this soup by adding other vegetables like spinach, kale, or bell peppers.
- For a protein boost, consider adding a can of drained and rinsed chickpeas.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on the stove or in the microwave.