Description
This Instant Pot Lentil Soup is a hearty and comforting dish perfect for any day of the week. Packed with vegetables, lentils, and flavorful herbs, it’s a wholesome meal that’s easy to prepare.
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 medium sweet onion (diced to ½”)
- 2 medium carrots (diced to ½”)
- 2 stalks celery (thinly sliced)
- 4 cloves garlic (minced)
- 1 tsp dried sage
- ½ tsp dried thyme
- 4 small yukon gold potatoes (about 12 oz, diced into 1” chunks)
- 1 28-oz can crushed tomatoes
- 1 cup brown or green lentils (rinsed)
- 1 quart vegetable stock
- 1 tsp kosher salt (or to taste)
- chopped fresh parsley (to taste)
Instructions
- Sort and Rinse Lentils: Portion out 1 cup of lentils. Sort through the lentils to remove any stones or debris. Rinse under cool running water in a mesh strainer.
- Saute Vegetables: Heat olive oil in the Instant Pot, add onion, carrots, and celery. Saute until onions are soft, about 6 minutes.
- Add Aromatics: Stir in garlic and sage, saute until fragrant.
- Add Remaining Ingredients: Cancel saute mode, add potatoes, tomatoes, lentils, and stock. Stir well.
- Pressure Cook: Seal the pot, set to High Pressure for 15 minutes. Natural or quick release pressure.
- Season and Serve: Adjust seasoning with salt, then serve in bowls, garnished with parsley.
Notes
- You can customize the soup by adding other vegetables like spinach or kale.
- For a thicker soup, blend a portion of it with an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Instant Pot Lentil Soup, Lentil Soup Recipe, Vegetarian Soup, Easy Instant Pot Soup
