Pressure Cooker Smoky Lentil and Potato Soup
User Reviews
4.8
Pressure Cooker Smoky Lentil and Potato Soup
Description
Pressure Cooker Smoky Lentil and Potato Soup begins by sautéing onion, garlic, carrots, and celery in olive oil, building an aromatic base. Ground cumin and smoked paprika add deep, warm flavor and a signature smoky note that defines the soup's character. Potatoes and a mix of red and brown lentils contribute heartiness and a creamy texture as lentils soften during cooking.
After adding chicken or vegetable stock, the soup is cooked under high pressure for just three minutes, which softens the lentils and potatoes quickly. Uncooked kale or spinach is stirred in at the end to add a tender green component without overcooking.
Serving the soup involves seasoning with additional salt and pepper to taste, adjusting for the richly seasoned broth and smoky spices. This soup is versatile enough for a quick weeknight meal or a warming lunch. If a pressure cooker isn't available, it can be simmered gently on the stovetop until tender.
The inclusion of both red and brown lentils balances creaminess and texture, while smoked paprika highlights the depth of flavor. Fresh greens add a pleasant contrast and nutritional boost. This soup stores well and thickens slightly upon cooling.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion yellow or white, chopped
- 3 cloves garlic finely minced or pressed through a garlic press
- ½ cup carrot about 2 medium carrots, diced
- ½ cup celery about 2 stalks, diced
- 2 teaspoons cumin ground
- 1 ½ teaspoons smoked paprika
- 1 teaspoon salt
- 1 pound potatoes cut into 1-inch pieces (I do not peel but you can if you want, Yukon gold or red variety
- 1 cup red lentils sorted and rinsed (see note)
- 1 cup brown lentils sorted and rinsed (see note)
- 8 cups chicken stock or vegetable stock or broth
- 8 to 10 to 10 ounces kale chopped (optional but delicious, or spinach
Instructions
- In a stovetop or electric pressure cooker, heat the oil (use the Sauté function in the Instant Pot). Add the onion, garlic, carrots, and celery, and cook for a minute or two, stirring constantly so the garlic doesn't burn.
- Add the cumin, paprika and salt. Stir to combine.
- Add the potatoes, lentils and stock or broth.
- Secure the lid on the pressure cooker. Cook at 3 minutes on high pressure. Quick release the pressure, unlock the lid, and stir in the kale or spinach, if using.
- Season to taste with salt and pepper (very important!) and serve. The soup will thicken a bit as it cools.
Notes
- The combination of red and brown lentils provides a creamy texture from the red lentils and firmness from the brown lentils.
- Smoked paprika is key to this recipe's distinctive smoky flavor; it's worth sourcing if possible.
- If you lack a pressure cooker, cook the soup on the stovetop for 35-40 minutes, stirring occasionally, and add greens at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1573mg | 66% |
| Fiber | 22g | 88% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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