Instant Pot Lentil Soup Recipe
This hearty Instant Pot Lentil Soup is packed with nutritious vegetables and green lentils, simmered to perfection with aromatic herbs and spices. It offers a comforting, flavorful meal that comes together quickly with the convenience of pressure cooking, making it ideal for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 20-30 minutes natural pressure release)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cups chopped carrots (about 4 medium carrots)
- 6 kale leaves (stems finely diced, leaves chopped)
- 4 garlic cloves, grated
Other Ingredients
- 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, to taste
- 6 cups vegetable broth
- Red pepper flakes, a pinch
- ½ cup chopped fresh parsley, for garnish
- Grated Parmesan, for serving (optional)
- Crusty bread, for serving
Instructions
- Sauté Vegetables: Select the Sauté function on your Instant Pot and set it to medium heat for 8 minutes. Once preheated, drizzle in the olive oil and add the chopped onion, celery, and carrots. Cook while stirring occasionally until the vegetables soften, about 8 minutes.
- Add Lentils and Seasoning: Stir in the diced kale stems, grated garlic, canned fire-roasted tomatoes, uncooked green lentils, white wine vinegar, bundled thyme sprigs, sea salt, ground cumin, and freshly ground black pepper. Mix well to combine all ingredients evenly.
- Pressure Cook: Pour in the vegetable broth, secure the Instant Pot lid tightly and set the pressure cooker to high for 15 minutes. Allow the soup to cook under pressure to meld flavors and cook the lentils through.
- Natural Pressure Release and Final Touches: After cooking, let the Instant Pot release pressure naturally for 20 to 30 minutes until the float valve drops. Carefully remove the lid, then stir in the chopped kale leaves. Add a pinch of red pepper flakes and adjust salt and pepper to taste.
- Serve: Remove the thyme bundle before serving. Garnish with fresh chopped parsley and grated Parmesan if desired. Serve hot alongside crusty bread for a complete meal.
Notes
- Natural pressure release is important to ensure the lentils are perfectly cooked and the soup is flavorful.
- Feel free to substitute green lentils with brown lentils if preferred, but cooking times may slightly vary.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- The soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- Adjust the red pepper flakes based on your preferred level of heat.
Keywords: Instant Pot Lentil Soup, Lentil Soup Recipe, Pressure Cooker Soup, Vegetarian Lentil Soup, Healthy Soup, Easy Dinner, One Pot Meal
Find it online: https://todayquickmeals.com/instant-pot-lentil-soup-recipe/
