instant pot lentil soup recipe:- Tonight, when I find myself wishing that dinner could just cook itself, I turn to this Instant Pot lentil soup recipe to satisfy my cravings. I’m not going to lie to you; in order to create this dish, you will still need to chop, measure, and sauté the ingredients. However, once you have completed all of the preparation work, the Instant Pot will take care of everything else for you. It’s really amazing, isn’t it?
instant pot lentil soup recipe
In light of the fact that this Instant Pot lentil soup is truly quite good, it is exceptionally spectacular. It has a flavor that is savory and sour, and it has a lot of texture thanks to the lentils and the fresh vegetables that are used. It is both warming and nourishing. The second day after it has been prepared, it has a flavor that is much more delicious than the first day, and it freezes perfectly. There is no need to search any further if you are looking for a fresh soup recipe to add to your rotation of preparations for cold weather. Lentil soup made in an Instant Pot is the answer.
Instant Pot Lentil Soup Recipe Ingredients
Here’s what you’ll need to make this Instant Pot lentil soup recipe:
- Lentils, of course! French green lentils and regular green lentils both work well in this recipe, adding earthy flavor and plant-based protein.
- Onion, garlic, carrot, and celery – They add savory depth of flavor.
- Kale – Any variety works! You’ll add the stems early in the cooking process and stir in the leaves right at the end.
- Fire-roasted diced tomatoes – For smoky, tangy flavor.
- White wine vinegar – It makes the soup nice and bright.
- Ground cumin – It brings out the earthiness of the lentils.
- Fresh thyme – It gives the soup fresh, aromatic depth of flavor.
- Red pepper flakes – For heat.
- Vegetable broth – Use store-bought, or make your own.
- And sea salt and fresh black pepper – To make all the flavors pop!
How to Make Instant Pot Lentil Soup
Once you prep your ingredients, this recipe is easy to make. Here’s how it goes:
First, sauté the onion, carrots, and celery. Select the Instant Pot’s Sauté function, and set the time to 8 minutes. Once the Instant Pot preheats, pour in 2 tablespoons of olive oil and add the vegetables.
Next, pressure cook. Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme, salt, cumin, and several grinds of pepper to the pot. Stir, and pour in the vegetable broth. Secure the lid on the Instant Pot, and Pressure Cook on High for 15 minutes. (The actual cooking time will be a bit longer, as it takes a few minutes for the Instant Pot to build pressure.)
Finally, stir in the kale, and season to taste! When the Instant Pot has finished pressure cooking, allow it to release pressure naturally. When the float valve drops, remove the lid, stir in the kale leaves and a pinch of red pepper flakes, and season to taste.
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped,
- 2 celery stalks, chopped
- 2 cups chopped carrots, about 4 medium
- 6 kale leaves, stems finely diced, leaves chopped
- 4 garlic cloves, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ¾ cup uncooked green lentils
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled
- 1½ teaspoons sea salt
- Heaping ½ teaspoon ground cumin
- Freshly ground black pepper
- 6 cups vegetable broth
- Red pepper flakes
- ½ cup chopped fresh parsley, for garnish
- Grated Parmesan, for serving, optional
- Crusty bread, for serving
Instructions
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Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 8 minutes. When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for the 8 minutes, or until the vegetables soften.
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Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.
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Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Add a pinch of red pepper flakes and season to taste with salt and pepper.
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Remove the thyme bundle, and garnish with the parsley and grated Parmesan, if desired. Serve with crusty bread.
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Notes
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- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until the vegetables start to soften, about 8 minutes.
- Stir in the kale stems, garlic, and cumin, followed by the vinegar, tomatoes, broth, thyme, lentils, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until the lentils and vegetables are tender.
- Add the kale leaves and cook for 5 minutes more, or until wilted. Add a pinch of red pepper flakes and season to taste with salt and pepper. Garnish with the parsley and Parmesan cheese, if desired.