Hearty Lentil Soup (Instant Pot Recipe)
This healthy, hearty vegan lentil soup can be made in an Instant Pot in just over 30 minutes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
- 1 and 1/2 cups dry brown lentils
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1/2 cup diced carrots (about 2 large carrots)
- 1/2 cup diced celery (about 2 celery stalks)
- 3 cloves garlic, minced
- 1 tablespoon fresh chopped parsley
- 1 tablespoon ground cumin
- 1 teaspoon marjoram
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground black pepper
- 1 can (14.5 ounces) crushed tomatoes with juices
- 1/2 lemon juice from
Rinse the dry brown lentils and remove any stones or debris. Set aside.
Press the saute function on your Instant Pot. Heat 1 tablespoon of oil. Add the carrots, onions and celery and sprinkle with the salt.
Saute until softened, about 6 minutes. Add garlic and saute a minute more, until aromatic.
Stir in the spices, vegetable broth, and lentils. Seal the lid and set the pressure valve to sealing.
Cook on high pressure for 10 minutes. It will take about 15 minutes to come to pressure. Once cooked, allow the pressure to release naturally for 10 minutes. Manually release the pressure; careful, hot steam may spurt out!
Stir in the can of crushed tomatoes with their juices. Squeeze in the juice from half a lemon. If you prefer a thicker soup, turn on the saute function and evaporate off the liquid.
Enjoy topped with crackers, more fresh parsley, and a sprinkle of your favorite cheese.
Serving: 1cup | Calories: 163kcal | Carbohydrates: 25g | Protein: 8g | Fat: 3g | Sodium: 959mg | Potassium: 406mg | Fiber: 10g | Sugar: 3g | Vitamin A: 52.7% | Vitamin C: 5.2% | Calcium: 3.9% | Iron: 17.9%