Why Make This Recipe
This Instant Pot Lentil Soup is not only delicious but also quick and easy to prepare. It’s packed with nutritious ingredients, making it a perfect choice for a healthy lunch or dinner. The combination of lentils, vegetables, and spices creates a comforting and hearty dish that is sure to satisfy your hunger. Plus, using the Instant Pot cuts down on cooking time, allowing you to enjoy your meal sooner.
How to Make Instant Pot Lentil Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, diced (peeled or not)
- 6 garlic cloves, minced
- 4 cups (960 mL) low-sodium vegetable broth (more as needed)
- 1 pound baby potatoes, quartered (peel left on)
- 1 1/2 cups (300g) French green lentils (Puy lentils)
- Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme
- 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons aged balsamic vinegar
Directions:
- Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil.
- Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, about 6 to 8 minutes.
- Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
- Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1 1/2 teaspoons kosher salt, and several cracks of pepper. Stir gently.
- Pour the crushed tomatoes (including juices) on top, but don’t stir. This prevents the tomatoes from sinking to the bottom and triggering the Burn notice. Getting the can nice and low into the pot helps keep the tomatoes resting on top.
- Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 12 minutes.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes. Then manually release any remaining steam.
- Open the pot and remove the bouquet garni. Stir in the Dijon mustard and balsamic vinegar and taste. Add more salt and pepper if needed. If you want a thinner soup, add more broth until you reach your desired consistency and stir until warmed through.
How to Serve Instant Pot Lentil Soup
Serve this hearty soup warm. You can enjoy it on its own or with crusty bread or a side salad. You might also consider garnishing with some fresh herbs or a squeeze of lemon for added flavor.
How to Store Instant Pot Lentil Soup
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the soup for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Instant Pot Lentil Soup
- Feel free to adjust the spices according to your taste. Adding more herbs can enhance the flavor.
- If you like a smokier taste, consider adding a little smoked paprika.
- To save time, you can prep the ingredients ahead of time and have them ready to cook.
Variation
You can customize this soup by adding different vegetables, like spinach or zucchini, or by using different types of lentils. If you prefer a spicy kick, adding some red pepper flakes can spice things up.
FAQs
1. Can I use other types of lentils?
Yes, you can use other types of lentils, but cooking times may vary. Brown or green lentils may require longer cooking times.
2. Is Instant Pot Lentil Soup vegan?
Yes, this recipe is vegan as it uses vegetable broth and no animal products.
3. Can I make this soup on the stovetop instead?
Yes, you can make this soup on the stovetop by following the same steps but adjusting the cooking time to about 30-40 minutes until the lentils and potatoes are soft.
