Instant Pot Lentil Soup
This lentil soup is hearty, filling, and so so satisfying. It comes together in half the time with the Instant Pot. It is so easy, you will want to make it all the time.
Servings: 8 to 10 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 medium carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 5 cups chicken broth
- 2 cups dried lentils, rinsed one 16 ounce bag
- 14 ounces stewed diced tomatoes one 14 ounce can
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1-1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
To serve:
- Fresh lemon
- Chopped parsley
- Sour cream
Instructions
- Set the Instant Pot to saute mode and heat the olive oil.
- Add the onion, carrots and celery. Saute for 5 to 6 minutes until soft. Add the garlic and saute for 30 seconds.
- Add the broth and scrape up any stuck-on bits that might be on the bottom of the pot.
- Add the rest of the ingredients and place the lid on. Make sure the valve is in the sealed position.
- Set the Instant Pot to high pressure for 10 minutes.
- Allow the Instant Pot to release the pressure naturally for 10 minutes then manually release the rest of the pressure.
- Serve with a fresh squeeze of lemon, fresh green parsley and a dab of sour cream.
Video
Notes
- Sometimes there are pebbles or other debris in a bag of lentils. Sort through the lentils and remove any pebbles and give them a rinse.
Nutrition
Serving: 1 | Calories: 100kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 1348mg | Fiber: 5g | Sugar: 3g
