Instant Pot Lentil Soup
Instant Pot Lentil Soup Recipe - chunky, hearty, soothing, melt in your mouth lentil soup, that is perfectly seasoned and cooked in an electric pressure cooker for the perfect weekday lunch or dinner. Quick and easy to make, kid friendly.
Servings: 6
Ingredients
- 1 1/2 cups green or brown lentils rinsed
- 2 tbsp vegetable oil
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1 stalk celery diced (optional)
- 3 garlic cloves minced or pressed
- 2/3 cup cup tomato sauce
- 1 Bay leaf
- 1/2 tsp Salt may need more, depending on how salty is the chicken stock
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 5 cups vegetable to chicken stock I use low sodium
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- In the Instant Pot combine the: onions, carrots, garlic, rinsed lentils, chicken or vegetable stock, tomato sauce, salt, pepper, smoked paprika, cumin, thyme and Bay leaf.
- Close the lid and set the valve to “seal”.
- Cook on Manual High pressure for 18 minutes. Allow the pressure to release naturally for at least 15 minutes or until fully released.
- To thicken the soup combine the cornstarch and cold water in a small bowl and stir.
- Add to the Instant Pot. Cook on “Sauté” for 2 minutes, stirring frequently until thickened.
- Serve.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 41g | Protein: 18g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 634mg | Potassium: 829mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2017IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 5mg