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
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!
