Instant Pot Lentil Soup
An easy nourishing and satisfying lentil soup recipe made in the instant in a fraction of the time. This one-pot wonder features versatile lentils, a variety of vegetables, and a wonderful blend of spices, creating a wholesome soup that's perfect for busy weeknights or chilly evenings.
Ingredients
Vegetables
- 2 Carrots roughly chopped
- 2 Celery stalks chopped
- 1 Onion diced
- 2 to 3 Garlic cloves sliced or diced
- 2 Bay leaves
Lentils, Tomatoes & Seasonings
- 2 Cups Brown lentils no presoaking if possible
- 410 Grams Chopped canned tomatoes
- 8 to 10 Cups Liquid stock/water or half and half of both
- Salt and pepper to taste
- 1 tablespoon Involtini spice or your preferred soup seasoning
- 1 or 2 Tbsps Worcestershire sauce
- 2 Tbsps Tomato paste
Instructions
- Vegetables: Add all the chopped/diced vegetables into the inner pot of the IP.
- Lentils, Tomatoes & Seasonings: Add the lentils, tomatoes, stock, salt & pepper and Involtini spice or your preferred soup/stew seasoning. Add the Worcestershire Sauce, tomato paste and taste/adjust the seasoning before sealing the IP.
- Seal the Instant Pot: Turn the lever to SEAL and press HIGH PRESSURE and cook for 20 minutes. Please note: The IP will take roughly 20 to 30 minutes to start cooking (it's dependent on the amount of liquid in the IP).
- Release The Pressure: Let the instant pot release pressure naturally, meaning that you do nothing for about 10 minutes allowing the pressure to simmer down naturally. Thereafter, carefully turn the lever from SEAL to VENT which will then force the remaining pressure out. The pin will drop and you can now safely open your instant pot.
- Serve with fresh greens, herbs, bread or a dollop of yogurt and enjoy!
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