Description
This hearty and nutritious Instant Pot Lentil Soup is packed with wholesome vegetables, protein-rich lentils, and fragrant herbs. It’s a flavorful, comforting meal that’s easy to prepare and perfect for any day. With simple ingredients and a short cooking time using the Instant Pot, this soup offers a warm, satisfying dish that’s both healthy and delicious.
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
Optional Ingredients
- 2 cups fresh spinach or kale, chopped
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Heat Oil and Sauté Vegetables: Set the Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the diced onion, carrots, and celery, cooking for about 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Add Main Ingredients: Add the rinsed lentils, diced tomatoes with juices, vegetable broth, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir to combine well.
- 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: Let the pressure naturally release for 10 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Add Greens: Stir in the chopped fresh spinach or kale until just wilted.
- Finish and Season: Add lemon juice if using and adjust the seasoning to your taste.
- Serve: Serve the soup hot, garnished with fresh chopped parsley.
Notes
- Rinsing the lentils before cooking helps remove dust and debris.
- You can substitute vegetable broth with chicken broth if preferred.
- For extra protein, add cooked sausage or shredded chicken after pressure cooking.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness by adding more broth if desired after cooking.
- If you don’t have an Instant Pot, you can cook this soup on the stovetop for about 45-50 minutes until lentils are tender.
