Instant Pot Green Lentil Soup Recipe
Description
This Instant Pot Green Lentil Soup recipe is a quick and easy way to make a comforting and nutritious meal. It’s packed with protein-rich lentils, vegetables, and flavorful herbs and spices. This soup is vegan and gluten-free, and it’s perfect for a light lunch or dinner. And, since it’s made in the Instant Pot, it’s ready in a fraction of the time it would take to make it in a pot on the stove.
Prep Time
This Instant Pot Green Lentil Soup takes only 5 minutes to prep. All you need to do is gather the ingredients, measure them out, and chop the vegetables.
Cook Time
Once everything is prepped, it only takes 10 minutes of cook time in the Instant Pot. Once the soup is done, you’ll want to let it naturally release for 10 minutes before manually releasing the pressure.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 cup green lentils
- 1 bay leaf
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
1. Turn the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally.
2. Add the garlic, oregano, thyme, smoked paprika, cumin, coriander, turmeric, and black pepper and stir to combine. Cook for 30 seconds, stirring constantly.
3. Add the vegetable broth, lentils, and bay leaf. Stir to combine and make sure the lentils are submerged in the broth.
4. Secure the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
5. When the cooking time has finished, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
6. Open the lid and add the diced tomatoes, parsley, and lemon juice. Stir to combine.
7. Taste and season with salt, if desired. Serve warm.
Equipment
To make this Instant Pot Green Lentil Soup, you’ll need an Instant Pot and the following kitchen tools: cutting board, knife, measuring spoons, and a stirring spoon.
Notes
This soup will keep in an airtight container in the refrigerator for up to 4 days, or it can be frozen for up to 3 months.
Nutrition: Per Serving
Calories: 223, Fat: 5g, Carbohydrates: 33g, Protein: 10g, Sodium: 517mg, Fiber: 11g
Recipe Tips
If you’d like to add a little more flavor to the soup, you can add a few tablespoons of tomato paste when you add the diced tomatoes. You can also add a few tablespoons of freshly-chopped cilantro in place of the parsley if you’d like. And, if you’d like to add a little more protein to the soup, you can stir in a cup of cooked chickpeas when you add the tomatoes.
For a heartier soup, you can add a cup of cooked quinoa when you add the diced tomatoes. And, if you’d like to add a little more spice, you can add a pinch of cayenne pepper when you add the herbs and spices.
This Instant Pot Green Lentil Soup is a delicious and nutritious meal that’s ready in no time. And, since it’s packed with protein-rich lentils, it’s sure to keep you feeling full and satisfied. Enjoy!
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