Instant Pot Red Lentil Soup
Flavorful and tasty soup made in an electric pressure cooker (Instant Pot). Vegan and gluten free, but you can pair it with meat, if you’d like to. Garnish with fresh herbs, red pepper flakes, a drizzle of oil or top with grated cheese or a scoop of sour cream.
Servings: 6 one cup servings
Equipment
- Pressure cooker
Ingredients
- 1 tbsp vegetable or Grapeseed oil
- 1 small onion about 1/4 cup, chopped
- 4 garlic cloves minced
- 2 small carrots diced (1/2 cup)
- 1 small red pepper finely chopped (optional)
- 1 stalk celery finely diced
- 1/3 cup tomato sauce or 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/4 to 1/2 tsp ground turmeric
- 1 tsp smoked paprika or sweet paprika
- 1 tsp salt
- 1/4 tsp black pepper
- Pinch of white pepper optional
- 1 1/2 cups red lentils rinsed
- 1 Bay leaf optional
- 5 cups vegetable stock chicken stock or bullion can be used
Instructions
- Set the Instant Pot to “Sauté “ and wait until it says “hot”.
- Add the oil, let it heat for 1 minute.
- Next add the onion, garlic, carrots, chopped celery and pepper. Cook for 5 minutes, stirring frequently. The vegetables need to soften.
- Add the seasoning and tomato sauce. Stir to combine, Next add in the lentils, lemon juice, stock and Bay leaf.
- Cancel “sauté “.
- Close the Instant pot lid, set the valve to “sealing”.
- Cook for 8 minutes on Manual High Pressure. Do a quick release or wait for the pressure to release naturally for 15 minutes, then do quick release.
- Serve as it is or blend with an immersion blender.
Video
Nutrition
Calories: 221kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1262mg | Potassium: 638mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4685IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 4mg