Instant Pot Lentil Soup
Healthy, hearty, and loaded with vegetables, this Instant Pot Lentil Soup recipe comes together quickly, and then it's all hands-off! Whether you want to cozy up to it on a cold day or enjoy it as a light lunch, this lentil soup is perfect.
Servings: 6 servings
Ingredients
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 2 cups green or brown lentils rinsed & drained (uncooked)
- 28 oz can diced tomatoes
- 2 teaspoon cumin
- 4 teaspoon herbes de provence
- 1 teaspoon salt
- ground black pepper to taste
- 2 bay leaves
- 7 cups vegetable stock
- 11 oz spinach or kale
- 1 large garlic clove grated
- Parmesan cheese for serving
Instructions
- In the Instant Pot, add the onion, carrots, lentils, garlic, and seasonings. Give the ingredients a stir.1 medium onion , 2 large carrots , 2 cups green or brown lentils, 2 teaspoon cumin, 4 teaspoon herbes de provence, 1 teaspoon salt, ground black pepper, 1 large garlic clove , 2 bay leaves
- To the pot, add the diced tomatoes and vegetable stock.28 oz can diced tomatoes, 7 cups vegetable stock
- Place the lid on, set the valve to seal, and pressure cook on high for 18 minutes.
- You can allow the pot to natural pressure release or quick release when done (or do a combination). Then, add the spinach.11 oz spinach or kale
- Stir until the spinach as wilted.
- Serve the lentil soup with some parmesan cheese as garnish.Parmesan cheese for serving
Notes
- The soup will take up to 30 minutes to come up to pressure due to the amount of liquid in it.
- Add some coconut milk or heavy cream to make the lentil soup creamier.
- Top the lentil soup with croutons or crispy bacon pieces for an extra crunch.
- Garnish with freshly chopped parsley or cilantro if you wish.
Nutrition
Calories: 296kcal | Carbohydrates: 54g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1737mg | Potassium: 1273mg | Fiber: 23g | Sugar: 9g | Vitamin A: 9683IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 9mg
