Instant Pot Lentil Soup

Instant Pot Lentil Soup

The Instant Pot is the perfect vehicle for this savory, flavorful soup. Loaded with vegetables and a bit of heat, it's just the ticket on a cold winter night. Don't have a pressure cooker? Check out the fabulous Lentil Soup with Bacon recipe on the blog
Servings 6 people
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium Onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground tumeric
  • 1 teaspoon paprika hot or mild
  • 1 15.5 oz can diced tomatoes fire roasted or regular
  • 1 cup dried lentils rinsed and drained
  • 3.5 cups chicken broth or vegetable broth
  • 2 cups fresh kale or spinach

Instructions

  • Turn the Instant Pot on and hit "Sauté" , add the olive oil and heat
  • Add the chopped onion, celery and carrots. Sauté until the vegetables begin to soften - about 5 minutes
  • Add the cumin, turmeric and paprika. I love using half-sharp paprika as it gives the soup a nice kick. If you want it milder, use mild paprika. Sauté until the spices begin to smell great - 1-2 minutes
  • Add the chopped garlic and sauté for 30 seconds
  • Add the canned tomatoes and stir to loosen all the good bits on the bottom of the pan
  • Add the lentils
  • Give it all a stir
  • Add the chicken broth (or vegetable broth for a vegetarian/vegan option) and kale or spinach (I used the last of the kale from my hot mess of a garden)
  • Place the top on the Instant Pot, be sure the knob is set to sealed, hit Manual and set the pot to 15 minutes on high pressure
  • Let the Instant Pot release pressure naturally. This will take about 15 minutes, open the lid and the enjoy the wonderful aroma of this hearty soup.
  • Serve with a sprinkle of parmesan cheese and enjoy!
  • Refrigerate the leftovers for up to a week. It tastes even better the next day for lunch!
Course: Dinner, Lunch
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