Description
This Instant Pot Lentil Soup is a wholesome and flavorful dish that is perfect for a cozy meal. Packed with protein and fiber, it’s a healthy and satisfying option for any day of the week.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
Additional Ingredients:
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chopped kale or spinach
- 2 tablespoons fresh lemon juice
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and heat olive oil. Add the onion, garlic, carrots, and celery, and cook for 3–4 minutes until slightly softened.
- Add Seasonings: Stir in salt, pepper, cumin, thyme, and smoked paprika, cooking for 1 minute until fragrant.
- Cook Lentils: Add the lentils, vegetable broth, and diced tomatoes, stirring well. Pressure cook on High for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Finish Soup: Stir in the kale or spinach and lemon juice, letting the greens wilt before serving.
Notes
- For a thicker soup, use an immersion blender to partially blend the cooked soup before adding greens.
- You can substitute red lentils for a softer, creamier texture, but reduce the cooking time to 8 minutes.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
