Instant Pot Lentil Soup

Instant Pot Lentil Soup might be a good recipe to expand your main course recipe box. One serving contains 407 calories, 26g of protein, and 14g of fat. This recipe serves 6 and costs $2.1 per serving. Head to the store and pick up smoked paprika, crusty bread, fresh parsley, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Well Plated. 33 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns an awesome spoonacular score of 99%. Similar recipes include Instant Pot Lentil Soup, Instant Pot Lentil Soup, and Instant Pot Lentil Vegetable Soup.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes. While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Saut until the carrots and celery are barely soft, about 2 minutes. Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth. Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes. Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

 

Step by step:

1. Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.

2. While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well.

3. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Saut until the carrots and celery are barely soft, about 2 minutes.

4. Add the lentils and garlic to the pot and stir to coat them in the spices.

5. Let cook 30 seconds, until the garlic is fragrant.

6. Add the diced tomatoes, crushed tomatoes, and vegetable broth.

7. Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.

8. Open the lid and stir the soup.

9. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired.

10. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Nutrition Information:

covered percent of daily need