Instant Pot Lentil Soup

Healthy and filling Instant Pot Lentil Soup packed with vegetables and flavors from cumin, paprika, and cayenne. Just pour in some vegetable stock instead of chicken broth and you'll have a delicious vegan meal. A cozy dish that comes together in just 30 minutes!

Course dinner

Cuisine European, Middle East

Cook Time 35

Total Time 35

Servings serving

Calories 312kcal

Author Imma

Ingredients

3 to 4 tablespoon (42 - 56 ml) cooking oil
2 medium onion, diced (about 1 3/4 cup diced)
4 garlic cloves, minced
½ tablespoon (4 g) minced ginger
2 celery ribs, diced (about 1 cup)
2-3 teaspoons (4-6 g) smoked paprika
1 ½ teaspoon (3 g) cumin
2 green onions, chopped
1 teaspoon (2 g) white pepper
salt to taste
6 cup (1.5 L) or more vegetable/chicken broth or water
2 cup (450 g) dry lentils
2-3 large carrots, chopped (about 1 1/2 cup)
1 14.5 ounce (425grams) can diced tomatoes
½ teaspoon (1 g) cayenne pepper (optional)
2 tablespoons (8 g) or more chopped parsley/Cilantro
salt and pepper to taste

Instructions

Turn on the “SAUTE” mode on your Instant Pot.
Add oil then add onions, garlic, ginger, celery, smoked paprika, and cumin spice. Stir occasionally for about 2-3 minutes until onions are translucent.
Add green onions, smoked paprika, salt, and pepper.
Add 1 cup of chicken broth, then dry lentils.
Stir to coat the lentils.
Add the rest of the chicken broth, carrots, and tomatoes.
Close the lid with the vent set to sealing and cook on HIGH pressure for 15 minutes.
When the time is up, let the Instant Pot Pressure release naturally for 10 minutes, after that then turn the knob to venting to release any remaining pressure.
Stir the soup, adjust for salt and pepper, and soup consistency with broth. Garnish with parsley and serve warm with bread.

Notes

Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition