Instant Pot Lentil Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
270 kcal
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Course
Main Course
Instant Pot Lentil Soup
Description
This lentil soup uses the Instant Pot to sauté aromatic vegetables before pressure cooking lentils, chopped tomatoes, and spices, blending smoky, earthy, and mildly spicy flavors. The lentils soften while maintaining shape, combining with softened veggies and the tomato base. The inclusion of bay leaf and cilantro adds herbaceous notes. Garlic, cumin, and smoked paprika provide a nuanced spice profile without overwhelming heat, which is controlled with optional chili flakes.
The soup is appropriate for a filling lunch or dinner and pairs well with crusty bread or light salads. The hearty texture and warming spices make it comforting for cooler days. The Instant Pot method speeds cooking while preserving flavor depth.
For practical use, thoroughly rinse lentils to remove debris and adjust broth for preferred consistency. Adding coconut milk before serving can lend creaminess. Leftovers keep well refrigerated for up to 5 days and reheating can be done gently to maintain texture without drying out.
Ingredients
- 1 tablespoon olive oil
- 2 onion peeled and finely chopped
- 2 pepper deseeded and finely chopped
- 3 carrot peeled and finely cubed
- 1 bay leaf optional
- 1 teaspoon Garlic puree
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon cumin ground
- red chili flakes to taste
- 1 ½ cups green lentils picked through and rinsed, 300g
- 3 cups vegetable stock
- 28 ounces canned chopped tomatoes 2 cans, 800g, finely chopped
- salt to taste
- 6 tablespoons cilantro finely chopped
Instructions
- Set the Instant Pot to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 minutes, until the onion is soft.
- Switch off the heat and stir in the garlic, paprika, cumin and chili flakes.
- Mix in the lentils, vegetable stock, tomatoes, and salt.
- Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 7 minutes.
- When done, allow for a natural pressure release of 15 minutes before releasing the rest of the steam using a quick release.
- Open the lid, stir in the cilantro, adjust seasonings if needed, and serve.
Notes
- Carefully sort and rinse lentils before cooking to remove debris.
- Adjust broth quantity to thin the soup to desired consistency.
- Stir in coconut milk before serving for a creamy texture.
- Cooking time excludes the Instant Pot's pressurizing and depressurizing intervals.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Replace oil with calorie-controlled cooking spray to reduce fats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Sodium | 724mg | 30% |
| Potassium | 990mg | 21% |
| Fiber | 19g | 76% |
| Sugar | 10g | 20% |
| Vitamin A | 7055IU | 141% |
| Vitamin C | 70.4mg | 78% |
| Calcium | 96mg | 10% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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