Instant Pot Lentil Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Lentil Soup
Description
Instant Pot Lentil Soup combines key ingredients such as green lentils, kale, carrots, celery, and fire-roasted diced tomatoes. The recipe first sautés a base of onion, celery, and carrots to build flavor, then adds garlic, kale stems, lentils, and seasonings along with vegetable broth for pressure cooking. The pressure cooking process softens the lentils and melds all flavors, producing a thick and hearty soup with tender vegetables. Adding the kale leaves after pressure release preserves their texture and color. A pinch of red pepper flakes introduces a mild heat, balancing the savory and slightly tangy flavor, thanks to the white wine vinegar. Parsley garnish and optional grated Parmesan add freshness and richness when serving.
This soup serves well as a standalone meal or paired with crusty bread for dipping. Its vegetable and lentil combination makes it filling and hearty, suitable for cooler days or when a substantial yet vegetable-forward meal is wanted.
The stovetop version works similarly by simmering the ingredients gently instead of pressure cooking, which allows more hands-on cooking but yields a comparable result. Using fire-roasted tomatoes contributes a smoky note, while the fresh herbs provide aromatic depth. Adjusting salt and seasoning after cooking ensures balanced taste.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, medium
- 2 celery chopped, stalks
- 2 cups carrot about 4 medium, chopped
- 6 kale leaves stems finely diced, leaves chopped
- 4 garlic grated, cloves
- 1 (14-ounce) can tomato fire-roasted, diced
- ¾ cup green lentil uncooked
- 2 tablespoons white wine vinegar
- 12 fresh thyme bundled, sprigs
- 1½ teaspoons salt sea salt
- Heaping ½ teaspoon cumin ground
- black pepper freshly ground
- 6 cups vegetable broth
- red pepper flakes
- ½ cup parsley for garnish, chopped, fresh
- Parmesan Cheese for serving, optional, grated
- bread for serving, crusty
Instructions
- Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 8 minutes. When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for the 8 minutes, or until the vegetables soften.
- Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.
- Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Add a pinch of red pepper flakes and season to taste with salt and pepper.
- Remove the thyme bundle, and garnish with the parsley and grated Parmesan, if desired. Serve with crusty bread.
Notes
- The stovetop method follows similar steps but requires simmering for about 30 minutes until lentils and vegetables soften.
- Removing the thyme bundle after cooking prevents a bitter taste.
- Serve with grated Parmesan and crusty bread to enhance richness and texture contrast.
- Adjust red pepper flakes to taste for mild or more pronounced heat.
User Reviews
Overall Rating
5
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