Description
This comforting Instant Pot Lentil Soup is a hearty and healthy meal, packed with nutritious lentils, vegetables, and aromatic herbs. Perfect for a quick and easy dinner, this soup uses the pressure cooking function of the Instant Pot to deliver rich flavors in just under an hour.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
- 2 cups fresh spinach or kale, chopped (optional)
- 1 tbsp lemon juice (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat Oil and Sauté Vegetables: Set the Instant Pot to the ‘Sauté’ function and heat 2 tablespoons of olive oil. Add the diced onion, carrots, and celery and cook for about 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Add Lentils and Seasonings: Add the rinsed and drained lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, bay leaves, salt, and freshly ground black pepper. Stir everything to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode and cook on High Pressure for 15 minutes.
- Release Pressure: Allow the pressure to naturally release for 10 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Add Greens and Final Touches: Stir in the chopped spinach or kale until wilted. Add lemon juice if using, and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot for a comforting meal.
Notes
- You can substitute lentils with red lentils for a creamier texture but reduce cooking time to 8 minutes under pressure.
- Feel free to add other vegetables like potatoes or zucchini for variation.
- For a non-vegetarian version, you can use chicken broth instead of vegetable broth.
- Make sure to rinse lentils thoroughly to remove any dirt or debris before cooking.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
