Instant Pot Lentil Soup with Sweet Potato
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
37 mins
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Total Time
47 mins
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Servings
4 Servings
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Calories
1878 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Lentil Soup with Sweet Potato
Description
The Instant Pot Lentil Soup with Sweet Potato features green lentils cooked with diced sweet potatoes, onion, celery, and a blend of warming spices such as cumin, paprika, and red pepper flakes. The soup includes diced tomatoes and is finished with fresh spinach wilted in at the end, adding a fresh green component. The sauté step develops flavors in the aromatics before pressure cooking softens the lentils and sweet potatoes until tender.
This soup offers both a mildly spicy and slightly sweet profile, with the texture ranging from the soft lentils to the gentle chunks of sweet potato and tender greens. It can be served on its own as a filling meal or alongside a crisp salad or bread for added variety.
The recipe notes indicate that additional salt and pepper are added to taste after cooking, not included in the nutrition calculation. The soup’s ingredients and method make it straightforward to prepare in the Instant Pot, saving time with pressure-cooking. It is a suitable option for those seeking a vegetable-forward, legume-rich soup with a moderate degree of spice.
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 1 celery diced, large stalk
- 4 garlic minced, cloves
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 cup green lentils
- ¾ pound sweet potato peeled & cut into ½-inch dice
- 3 ½ cups vegetable broth low sodium
- 1 cup water
- 1 (14 ounce) can diced tomatoes petite
- 4 ounces spinach about 4 cups packed, leaves
- salt to taste
- black pepper to taste
Instructions
- Set Instant Pot to Sauté setting. Add the olive oil and allow to heat for 30 seconds. Add the onion and celery, and cook, stirring, until softened about 4 minutes. Stir in the garlic, cumin, paprika, salt and red pepper flakes.
- Add the lentil, sweet potato, vegetable broth, water and diced tomatoes, and stir to combine.
- Pu the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve (it may sputter a bit) to release the steam.
- Stir in the spinach until wilted. Season to taste. Serve.
Notes
- Additional salt and pepper should be added after cooking to suit taste, as they are not included in the nutrition facts.
- The recipe yields a hearty soup rich in lentils and vegetables, suitable for multiple servings.
- Use low sodium vegetable broth to better control salt levels in the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1878 kcal
% Daily Value*
| Serving | 2Cups | |
| Calories | 187.8kcal | 9% |
| Carbohydrates | 40.8g | 14% |
| Protein | 8.9g | 18% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 534.2mg | 22% |
| Fiber | 14.2g | 57% |
| Sugar | 7.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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