Description
A wholesome and comforting lentil soup made quickly in the Instant Pot, packed with tender lentils, vegetables, and warm spices for an easy and nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 can (14–15 ounces) diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cups chopped spinach or kale
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onion, carrots, and celery. Cook for 4–5 minutes until softened.
- Stir in garlic, cumin, thyme, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add rinsed lentils, diced tomatoes with juices, and vegetable broth.
- Secure the lid and cook on high pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes, then carefully perform a quick release.
- Stir in chopped spinach or kale and lemon juice. Let greens wilt for a few minutes.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- No need to soak lentils—just rinse before using.
- Add diced potatoes for extra heartiness.
- Use smoked paprika for a deeper, smoky flavor.
- Add coconut milk for a creamy variation.
- If the soup thickens too much, add extra broth or water when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg
