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Introduction
Lentil soup has been a staple in many cultures for centuries, cherished for its nutritional value and ability to stretch a modest amount of ingredients into a filling meal. In the Mediterranean region, where lentils have been cultivated for millennia, this humble soup has long been a beloved comfort food, often flavored with aromatic spices and herbs. The Instant Pot has brought a modern twist to this ancient dish, allowing busy home cooks to enjoy the same rich, satisfying flavors in a fraction of the time. Whether you're looking for a cozy, nourishing meal or a delicious way to incorporate more plant-based protein into your diet, this Instant Pot lentil soup is sure to become a beloved addition to your culinary repertoire.
Ingredients
• 1 cup dried lentils (green, brown, or red lentils), rinsed and drained
• 8 cups vegetable broth or low-sodium vegetable stock
• 1 large onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 tablespoons extra-virgin olive oil
Step 1:
Rinse the lentils and drain any excess water.
Step 2:
Dice the onion, slice the carrots into rounds, and dice the celery stalks.
Step 3:
Mince the garlic cloves.
Step 4:
Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil, and once it's hot, add the diced onion, carrots, celery, and minced garlic. Sauté for 2-3 minutes, stirring occasionally.
Step 5:
Add the tomato paste, cumin, smoked paprika, dried thyme, red pepper flakes, bay leaves, salt, and pepper. Stir to combine and cook for another minute.
Step 6:
Pour in the vegetable broth or stock and the rinsed lentils. Stir well.
Step 7:
Close the Instant Pot lid and make sure the pressure release valve is set to 'Sealing.' Cook on high pressure for 15 minutes.
Step 8:
After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Step 9:
Open the lid and remove the bay leaves. Taste and adjust seasoning if needed.
Step 10:
Ladle the lentil soup into bowls and garnish with fresh chopped parsley.
Q: Can I use canned lentils instead of dry lentils?
A: It's best to use dry lentils for this recipe as canned lentils may become overcooked and mushy in the Instant Pot. Dry lentils will hold their shape and texture better.
Q: Can I add meat to this lentil soup?
A: While this recipe is designed to be vegan and vegetarian-friendly, you can certainly add cooked meat or sausage to the soup if you prefer. Chicken, turkey, or beef would all work well.
Q: How can I make this soup thicker or thinner?
A: For a thicker consistency, puree a portion of the cooked lentils and stir them back into the soup. For a thinner soup, simply add more vegetable broth or water until you reach your desired consistency.
• For a creamier texture, puree a portion of the cooked lentils before serving.
• Substitute vegetable broth with chicken broth for a richer flavor, if desired.
• Add a squeeze of fresh lemon juice for a bright, tangy note.
• This recipe is vegan, vegetarian, and gluten-free.
• Adjust the amount of red pepper flakes to suit your desired level of heat.
Serve the lentil soup hot, garnished with fresh chopped parsley. Crusty bread or a side salad would make an excellent accompaniment.
Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Prepare the vegetables while the Instant Pot is preheating to save time. The natural pressure release at the end helps the lentils become more tender and creamy.
- Use a variety of lentils for different textures and colors in the soup.
- Taste the soup before serving and adjust seasoning as needed. Add more broth or water if it's too thick.
- For a creamier texture, puree a portion of the cooked lentils before serving.
For a heartier meal, add diced potatoes or sweet potatoes to the soup. Or, stir in some fresh spinach or kale towards the end of cooking.
This lentil soup pairs well with crusty bread, a fresh green salad, or a glass of red wine.
This lentil soup can be enjoyed year-round, but it's especially comforting during the cooler months of fall and winter.
This recipe is vegan and does not contain any dairy, eggs, or meat. However, it does contain lentils, which are a legume. Be mindful of any legume or soy allergies when preparing this dish.
