Instant Pot Lentil Soup
I love this Instant Pot Lentil Soup! It's full of amazing flavor, fully delicious, and vegetarian friendly!
Ingredients
- 1 tbsp vegetable oil
- 1 large onion diced
- 3 carrot slices
- 3 stalks of celery sliced
- 1 ½ cups uncooked green lentil
- 1 can 28 oz diced tomatoes
- 8 cup vegetable broth
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Wash and chop all your vegetables
- Press sauté mode on the instant pot and add oil.
- Once the oil is hot, add the onion, carrot, and celery, sauté for 5 minutes.
- Cancel sauté mode and add the lentil, diced tomatoes, broth, salt, and pepper, stir.
- Close the lib of the instant pot, place the valve in the seal position, select manual high pressure, and add 12 minutes. The pressure will take about 15 - 20 minutes to rise and start cooking.
- After 12 minutes, release the pressure immediately, and open the lid carefully.
- Stir in parsley and serve.
Notes
This soup can be store in an airtight container in the fridge for up to 4 days.
You can also freeze it for up to 3 months. Make sure you thaw it overnight. This way, the vegetables, and lentils won’t get soggy.
This soup is delicious as is, but if you would like to change the flavor and travel around the world, here are my recommendations:
Indian Flair: Add 1 tsp of curry, 1 tsp of cumin, and ½ tsp coriander.
Moroccan Flair: Add ½ tsp cinnamon, ½ tsp allspice, and 1 tsp cumin.
Asian Flair: Add 1 tsp dry ginger, 1 tsp onion powder, and 1 tsp garlic powder.
Southwest Flair: Use my homemade taco seasoning, add a tbsp