Instant Pot Red Lentil Soup with Yogurt and Mint
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 main course servings
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Course
Soup
Instant Pot Red Lentil Soup with Yogurt and Mint
Description
The Instant Pot Red Lentil Soup with Yogurt and Mint combines red lentils cooked in a spiced broth with sautéed onions, garlic, and tomato paste, enhancing the natural earthiness of the lentils. Ground cumin, turmeric, and chile powder provide a complex layering of flavors, while the pressure cooking in the Instant Pot ensures the lentils become tender without losing structure. The finishing touch of lemon juice adds acidity that brightens the dish. Topped with Greek yogurt and fresh mint, the soup gains a creamy and herbaceous contrast that complements the warmth and depth of the spices.
The texture is smooth and hearty, with the lentils mostly broken down but not completely pureed, delivering a satisfying mouthfeel. It can be served as a filling main dish or as a starter, especially alongside warm flatbread suitable for dipping into the flavorful broth. The method respects the layering of sautéed aromatics before pressure cooking, which builds depth and avoids a flat taste.
Ingredients
- 4 tablespoons olive oil extra virgin, divided
- 1 onion chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon cumin ground
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon chile powder New Mexico variety
- 1 quart chicken stock preferably homemade
- 1/2 cup diced tomatoes canned, fire roasted, with juices
- 1 red lentils heaping cups, dried
- lemon juice 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
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.
User Reviews
Overall Rating
5
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