Instant Pot Lentil Soup
User Reviews
5
Instant Pot Lentil Soup
Description
The soup begins by sautéing finely diced onions until golden, then cooking diced carrots and minced garlic briefly. Adding vegetable broth deglazes the pot before incorporating lentils, quartered baby potatoes, and a bouquet garni of fresh herbs such as parsley, rosemary, sage, thyme, and bay leaves. Crushed whole peeled tomatoes are layered on top without stirring to prevent scorching during pressure cooking. The Instant Pot cooks the soup rapidly under pressure.
The flavor features a rich umami depth from the tomatoes and broth, balanced by the sweetness of carrots and aromatic herbs. The aged balsamic vinegar adds a subtle sweet tanginess that brightens the lentils and vegetables. Dijon mustard provides an additional layer of mild sharpness.
Serving this soup warm makes for a nourishing, filling meal. It holds well for leftovers and can be made ahead. Substitutions like different potatoes, herbs, or vinegars are possible but may slightly alter the final taste. Using a good-quality aged balsamic vinegar is important for best flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion finely diced, large, yellow
- 3 carrot diced (peeled or not, medium
- 6 garlic minced, cloves
- 4 cups (960 mL) low-sodium vegetable broth, more as needed
- 1 pound potato quartered (peel left on, baby
- 1 1/2 cups (300g) French green lentils (Puy lentils)
- bay leaf tied tightly together with kitchen twine, bouquet garni: 2 bay leaves and sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme
- parsley
- rosemary
- sage
- thyme
- 1 (28-ounce/800g) whole peeled tomato can, crushed by hand
- 1 ½ teaspoons kosher salt
- black pepper freshly cracked, to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar aged
Instructions
- Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes.
- Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
- Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1 1/2 teaspoons kosher salt, and several cracks of pepper. Stir gently.
- Pour the crushed tomatoes (including juices) on top, but don’t stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice). Note: getting the can nice and low right into the pot helps keep the tomatoes resting on top (instead of pouring from high above).
- Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 12 minutes.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes. Then manually release any remaining steam.
- Open the pot and remove the bouquet garni. Stir in the dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste.This is a hearty and thick soup/stew, but if you want it thinner, add more broth until you reach your desired consistency and stir until warmed through.
Notes
- Whole peeled tomatoes are preferred for pure tomato flavor; pre-crushed tomatoes can be used if necessary.
- Substitute fresh herbs with 2–3 of your choice if all are not available; oregano can replace sage or rosemary.
- Use aged balsamic vinegar for a subtle sweet tang; if unavailable, try red wine or sherry vinegar and adjust to taste, balancing with a pinch of sugar if needed.
- Baby potatoes are used whole; if unavailable, chop larger potatoes into small pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(or 6 with bread)
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 757mg | 32% |
| Potassium | 1761mg | 37% |
| Fiber | 29g | 116% |
| Sugar | 12g | 24% |
| Vitamin A | 7907IU | 158% |
| Vitamin C | 51mg | 57% |
| Calcium | 149mg | 15% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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