Instant Pot Lentil Soup Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Servings
4 servings
-
Calories
393 kcal
-
Course
Soup
-
Cuisine
Mediterranean
Instant Pot Lentil Soup Recipe
Description
Instant Pot Lentil Soup starts by sautéing onions and garlic in olive oil, followed by carrots and leeks. Green lentils are added along with tomato paste and a blend of oregano, cumin, paprika, turmeric, cayenne, and salt. Chicken stock and water provide the cooking liquid. The mixture cooks under high pressure in the Instant Pot for 15 minutes, then is naturally and quickly released.
The combination of vegetables and spices gives the soup depth with gentle heat and earthy warmth. Lentils become tender but intact, creating a satisfying texture. Tomato paste adds a slight tang and color to the broth, while lemon juice at the end brightens the flavor balance.
This soup serves well as a comforting meal on its own or paired with bread for dipping. The inclusion of multiple spices allows a nuanced flavor profile that supports the natural earthiness of lentils and vegetables without overwhelming them.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 2 carrot diced
- 1 leek sliced
- 1 1/2 cup green lentils
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp Turmeric
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp tomato paste
- 2 cups chicken stock
- 3 cups water
Instructions
- Press the saute function on the instant pot and pour the olive oil into the instant pot.
- Saute onion and garlic until translucent.
- Add in carrots and cook for a few minutes.
- Add in sliced leek and cook until soft.
- Add lentils and stir well.
- Add in tomato paste and spices. Stir well.
- Pour in chicken stock and water into the instant pot.
- Press Cancel. Then press pressure cook (or manual) and set the timer for 15 minutes on high pressure.
- Lock the lid and set the valve on sealing.
- Once the instant pot beeps that the cooking time is done, let the pressure release naturally for 5 minutes, then do a quick release by turning the valve to venting.
- Lift the lid and stir the soup. Serve with lemon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 826mg | 34% |
| Potassium | 1025mg | 22% |
| Fiber | 23g | 92% |
| Sugar | 7g | 14% |
| Vitamin A | 5719IU | 114% |
| Vitamin C | 12mg | 13% |
| Calcium | 96mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
