Instant Pot Lentil Soup
User Reviews
4.9
Instant Pot Lentil Soup
Description
The Instant Pot Lentil Soup centers on green lentils cooked alongside aromatic vegetables such as onions, carrots, and celery, with the addition of fire-roasted tomatoes to deepen the flavor. Spice notes of cumin and curry powder provide a warm and earthy character. The cooking method ensures the lentils and vegetables are tender without losing their texture.
After cooking, fresh spinach is stirred in to wilt gently, contributing both color and nutrition. Serving with fresh lemon wedges and parsley adds a fresh, vibrant finishing touch that balances the soup's earthy tones.
The recipe suggests seasoning to taste after cooking and provides nutritional information for portion control. Leftover soup can be kept refrigerated for meals later in the week, making it convenient for meal planning.
Ingredients
- 1 yellow onion , chopped
- 2 carrot peeled and chopped
- 2 celery chopped, stalks
- 1 (14.5 oz) can diced tomatoes fire-roasted
- 2 garlic minced, cloves
- 1 ¼ teaspoons cumin ground
- 1 ¼ teaspoons curry powder
- cayenne pepper optional; for spice, pinch
- 1 cup green lentils dry
- 1 ½ teaspoons salt plus more to taste, fine sea salt
- ¼ teaspoon black pepper ground
- 4 cups water
- 1 cup spinach roughly chopped, fresh baby
- parsley optional; for serving, fresh, lemon slices
- lemon optional; for serving, fresh, lemon slices
Instructions
- In the stainless steel bowl of the Instant Pot, combine the onion, carrots, celery, diced tomatoes along with their juices, garlic, cumin, curry powder, cayenne (if using), lentils, salt, pepper, and water.
- Secure the lid and move the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook for 10 minutes at high pressure. It should take roughly 15 minutes for the pot to come to pressure, so the screen will read ON until then.
- When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, it's safe to remove the lid.
- Give the soup a stir to make sure the lentils and vegetables are tender, then stir in the chopped fresh spinach. The greens should wilt quickly in the hot soup. Season with additional salt to taste, then serve warm with slices of lemon or freshly chopped parsley on top, to help brighten the flavor even more.
- Leftover soup can be stored in an airtight container in the fridge for up to a week.
Notes
- Nutrition details refer to about 1 1/2 cups serving size and are estimates.
- Adjust seasoning after cooking for optimal flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Sodium | 425mg | 18% |
| Potassium | 446mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 3935IU | 79% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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