Instant Pot Red Lentil Soup with Yogurt and Mint

Name: Instant Pot Red Lentil Soup with Yogurt and Mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 main course servings
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 onion, chopped; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 3/4 teaspoon kosher salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon New Mexico chile powder; 1 quart chicken stock, preferably homemade; 1/2 cup canned fire roasted diced tomatoes and their juices; 1 heaping cups dried red lentils; Juice of 1/2 lemon, plus more to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 main course servings
Course
Soup

Instant Pot Red Lentil Soup with Yogurt and Mint

Orion Moreno

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Adapted from Melissa Clark's Dinner in an Instant.

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Ingredients

Servings

4 tablespoons extra virgin olive oil, divided
1 onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon New Mexico chile powder
1 quart chicken stock, preferably homemade
1/2 cup canned fire roasted diced tomatoes and their juices
1 heaping cups dried red lentils
Juice of 1/2 lemon, plus more to taste

Greek yogurt, for serving

Fresh mint leaves, for serving

Flaky sea salt, for serving

Warm flatbread, for serving

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Instructions

Using the saute function, warm 3 tablespoons olive oil on high in an Instant Pot. When it’s hot, stir in the onion and a pinch of kosher salt, cooking until soft (about 5 minutes). Stir in the garlic, tomato paste, cumin, salt, turmeric, pepper and chile powder, and cook, stirring frequently, until fragrant (about 2 minutes).
Add the stock, tomatoes, lentils and 1 tablespoon olive oil to the pot. Cover and cook on high pressure for 6 minutes. Allow the pressure to release naturally for up to 10 minutes. If it doesn’t release by then, release the remaining pressure manually. Stir in lemon juice, then season to taste with additional salt and pepper.
To serve, divide soup between 2 bowls (for a main course) or 4 bowls (for a starter), then top each with a dollop of Greek yogurt, a scattering of mint leaves and a sprinkling of sea salt. Serve warm flatbread on the side for dipping.