Instant Pot Lentil Soup
A hearty, protein-packed, and nutritious lentil soup that comes together quickly in an Instant Pot. This recipe combines lentils, vegetables, and spices to create a flavorful and comforting meal perfect for busy weeknights or meal prepping. The Instant Pot ensures the soup is ready in under an hour while preserving the nutrients of the ingredients.
Ingredients
- 1 cup dried lentils green, brown, or red
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
- Optional: 1 medium potato cubed (for a thicker texture)
- For Garnish optional:
- Fresh parsley or cilantro chopped
- Drizzle of olive oil
- A squeeze of lemon juice
Instructions
- Prep the Ingredients:
- Rinse the lentils under cold water and set aside. Chop the onion, carrots, celery, and potato (if using), and mince the garlic.
- Sauté the Aromatics:
- Turn the Instant Pot to "Sauté" mode. Add the olive oil and let it heat up. Once hot, add the diced onions and sauté for about 3-4 minutes until softened. Add the garlic and sauté for another minute until fragrant.
- Add Vegetables and Spices:
- Turn off the "Sauté" mode. Add the carrots, celery, and potato (if using) to the Instant Pot. Pour in the lentils, vegetable broth, cumin, smoked paprika, turmeric, salt, and pepper.
- Pressure Cook:
- Secure the lid and set the Instant Pot to "Manual" or "Bean/Chili" mode. Cook on High Pressure for 30 minutes.
- Natural Pressure Release:
- Once the cooking cycle is finished, allow the pressure to release naturally for 10 minutes. Afterward, manually release any remaining pressure by turning the valve.
- Optional Blending:
- For a creamier soup, use an immersion blender to blend part of the soup until smooth. For a chunkier texture, skip this step.
- Serve:
- Ladle the soup into bowls and garnish with chopped parsley, a drizzle of olive oil, and a squeeze of lemon juice if desired.
Notes
Lentils: Green and brown lentils hold their shape during cooking, offering a chunkier texture. Red lentils break down more, creating a creamier soup.
Texture: For a heartier soup, leave the vegetables and lentils whole. For a smoother soup, use an immersion blender to blend part or all of the soup.
Protein Additions: To make this soup heartier, you can add shredded cooked chicken, sausage, or even crispy tofu for extra protein.
Freezing Instructions: This soup freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave.
Texture: For a heartier soup, leave the vegetables and lentils whole. For a smoother soup, use an immersion blender to blend part or all of the soup.
Protein Additions: To make this soup heartier, you can add shredded cooked chicken, sausage, or even crispy tofu for extra protein.
Freezing Instructions: This soup freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave.
Nutrition
Serving: 200gCalories: 250kcalCarbohydrates: 13gProtein: 38gFat: 6g
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