Instant Pot Lentil Soup
User Reviews
4.8
30 reviews
Excellent
Instant Pot Lentil Soup
Report
Healthy, delicious soup made in your pressure cooker!
Share:
Ingredients
- 1 Tbsp cooking oil
- 1 c. onion chopped (~1 small onion)
- 1 c. carrots sliced (~2 carrots)
- 1 bell pepper diced
- 1 c. dried brown lentils
- 2 tsp cumin
- 1 tsp garlic powder
- 3 prigs fresh thyme leaves only
- 4 c. low sodium chicken broth
- 1 tsp salt plus more to taste
- chopped parsley optional garnish
Instructions
- Turn instant pot to “saute” mode and add in cooking oil, onion, carrots, and bell pepper. Cook vegetables for 3-5 minutes or until softened (they do not need to be completely cooked through).
- Add in the rest of the ingredients (except for parsley) and stir.
- Place lid on instant pot and move pressure valve to the “sealing” position.
- Set instant pot to “Beans/Chili” mode and set timer for 25 minutes. It will take a little time for the instant pot to get up to pressure. Once finished, let the instant pot naturally release.
- Take off lid and taste lentils. Add salt and pepper to taste.
- Garnish with chopped parsley, optional. Serve warm.
Notes
- CAN I USE A DIFFERENT TYPE OF LENTIL BESIDES BROWN LENTIL?
- I used brown lentils in this recipe because they are easy to find at your typical grocery store.
- If you decide to use a different type of lentil, you may need to adjust the cook time as each type of lentil will cook differently. You are free to experiment with the type of lentil you would like to use, just make sure to prepare the lentils according to package directions.
- HOW LONG DOES IT KEEP?
- Lentil soup will keep well in the refrigerator for up to a week as long as it’s stored in an airtight container.
- This is also a great soup to freeze and it will keep well for up to six months in the freezer.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
53g
(18%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
702mg
(29%)
Potassium
1134mg
(32%)
Fiber
22g
(88%)
Sugar
8g
(16%)
Vitamin A
10884IU
(218%)
Vitamin C
50mg
(56%)
Calcium
88mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 702mg | 29% |
| Potassium | 1134mg | 24% |
| Fiber | 22g | 88% |
| Sugar | 8g | 16% |
| Vitamin A | 10884IU | 218% |
| Vitamin C | 50mg | 56% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
