Instant Pot Lentil Soup
from kristineskitchenblog.comThe most delicious Instant Pot Lentil Soup recipe! This soup is a warm and cozy meal that is both hearty and easy to make.
Servings: 7 servings
Calories: 266kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
- 2 ribs celery chopped
- 4 cloves garlic minced
- 1 ½ teaspoons dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups low sodium vegetable broth
- 15 ounce can fire roasted crushed tomatoes
- 1 ½ cups dry green or brown lentils picked over and rinsed
- 2 cups chopped fresh spinach
- grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in the Instant Pot using the sauté function. Add the onion, carrots and celery and sauté until softened, stirring often, about 5 minutes.
- Add the garlic, dried thyme, cumin, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds and then press Cancel to turn off the Saute function.
- Pour in the broth and scrape up any bits that are stuck to the bottom of the pot. Add the crushed tomatoes and lentils and stir.
- Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then carefully move the steam release valve to the venting position (I use the handle of a long spoon to do this).
- Wait for all of the steam to escape and the pin to drop down and then carefully open the Instant Pot lid. Stir the chopped spinach into the soup. Serve with grated Parmesan, if desired.
Video
Notes
- For a brighter flavor, stir in a squeeze of lemon juice to each bowl of soup when serving.
- Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 11/4 cups | Calories: 266kcal | Carbohydrates: 42g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 1251mg | Potassium: 840mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4499IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 6mg
