Description
A hearty and nutritious red lentil soup made quickly in the Instant Pot, packed with vegetables and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3/4 cup carrots (diced)
- 3/4 cup celery (diced)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cloves garlic (minced)
- 1 1/2 cups red lentils (rinsed)
- 1 (15oz) can fire-roasted tomatoes
- 5 cups vegetable broth
- 2 tablespoons lemon juice
Instructions
- Sauté the vegetables: Turn your Instant Pot to the “Sauté” setting, add olive oil, and heat. Once hot, add onion, carrots, and celery. Cook for about 5 minutes until softened.
- Add spices and garlic: When the vegetables are soft, add cumin, smoked paprika, and garlic. Stir and cook for another minute.
- Combine remaining ingredients: Add lentils, tomatoes, and vegetable broth. Stir gently to mix.
- Cook under pressure: Close the lid and set the valve to “sealing.” Select the “Soup” setting and set the timer for 15 minutes.
- Release the pressure: Once done, let it release naturally for 10 minutes, then carefully switch to “venting”.
- Finish up: Open the lid and stir in the lemon juice. Taste and adjust seasoning if needed.
- Serve: Enjoy the warm soup!
Notes
For a creamier texture, consider adding a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg