Instant Pot Lentil Soup

 

Instant Pot Lentil Soup Recipe

This lentil soup is hearty, healthy, and equipped in below 30 minutes thanks to the Instant Pot. It’s ideal for lunch or dinner, filled with protein, fiber, and greens.

 

Ingredients (Serves four-6)

1 cup inexperienced or brown lentils, rinsed very well

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes

four cups vegetable broth (or water with bouillon)

1 tsp cumin powder

1 tsp smoked paprika (optional for depth)

½ tsp turmeric powder

½ tsp black pepper

1 tsp salt (adjust to flavor)

1 tbsp olive oil

1–2 cups chopped leafy vegetables (spinach, kale, or Swiss chard)

Juice of ½ lemon (elective for brightness)

Optional garnishes: clean parsley, cilantro, or a drizzle of olive oil

Instructions

1. Sauté the aromatics

Turn the Instant Pot to Sauté mode.  Cook for 3–5 minutes till softened and aromatic.

2. Add spices

Add cumin, smoked paprika, turmeric, black pepper, and a pinch of salt. Cook for 30 seconds to one minute until the spices launch their aroma. This step enhances the taste base of the soup.

3. Add lentils and drinks

Add rinsed lentils, diced tomatoes, and vegetable broth. Stir everything collectively to combine well. Make sure lentils are submerged in the liquid.

4. Pressure cook dinner

 Once cooking is entire, allow a herbal pressure release for 10 minutes, then do a quick release for any remaining stress.

 Five. Add greens and end

Stir in chopped leafy veggies. They will wilt quick in the warm soup. Taste and alter seasoning with additional salt, pepper, or lemon juice to brighten flavors.

6. Serve

Ladle into bowls. Garnish with fresh parsley or cilantro, and optionally drizzle a bit of olive oil for additonal richness.

Tips for Best Results

Lentil kinds: Brown and inexperienced lentils keep form well. Red or yellow lentils prepare dinner faster and end up mushier, giving a thicker soup.

Creamier texture: Use an immersion blender to combo half of of the soup for a creamy consistency.

Extra veggies: Add diced potatoes, candy potatoes, zucchini, or bell peppers for extra substance.

Spices variations: Add coriander, thyme, oregano, or a pinch of chili flakes for a one-of-a-kind taste profile.

Storage: Store leftovers in an hermetic field inside the refrigerator for up to 4–5 days. Freeze for up to three months.

Nutrition Highlights

Protein-rich: Lentils are an high-quality plant-primarily based protein supply.

High in fiber: Promotes digestive health and maintains you full.

Low in fat: Uses minimal oil however stays hearty.

This Instant Pot Lentil Soup is easy to make, comforting, and adaptable. It works as a healthful lunch, a brief dinner, or meal prep for the week. Serve with bread or a facet salad for a complete meal.