Effortless Instant Pot Lentil Soup: A Hearty and Healthy Recipe
Lentil soup is a classic comfort food, known for its warmth, heartiness, and nutritional benefits. But let’s be honest, sometimes the long simmer time can be a deterrent. That’s where the Instant Pot comes to the rescue! This recipe transforms the traditionally lengthy process into a quick and easy weeknight meal, delivering a flavorful and satisfying lentil soup in under an hour.
This Instant Pot lentil soup is packed with protein, fiber, and essential nutrients. It’s also naturally vegetarian and vegan, making it a great option for various dietary needs. Plus, it’s incredibly versatile – you can easily customize it with your favorite vegetables, spices, and herbs to create your perfect bowl of comfort.
## Why Use an Instant Pot for Lentil Soup?
The Instant Pot offers several advantages when making lentil soup:
* **Speed:** Significantly reduces cooking time compared to traditional stovetop methods. What would normally simmer for hours now cooks in minutes under pressure.
* **Convenience:** It’s a hands-off approach. Simply add the ingredients, set the timer, and let the Instant Pot do its magic.
* **Flavor:** Pressure cooking intensifies the flavors of the ingredients, resulting in a richer and more flavorful soup.
* **Nutrient Retention:** Some studies suggest that pressure cooking may help retain more nutrients compared to boiling.
* **One-Pot Wonder:** Less cleanup! You can sauté the vegetables and cook the soup all in the same pot.
## Ingredients You’ll Need
This recipe uses simple, readily available ingredients. Here’s a breakdown:
* **Lentils:** The star of the show! Brown or green lentils work best in this recipe. Red lentils tend to become mushy, so it’s best to avoid them. 1 cup of dry lentils is sufficient.
* **Vegetable Broth:** Provides the liquid base for the soup. You can use store-bought or homemade vegetable broth. Chicken broth can also be used for a non-vegetarian option. Approximately 6 cups.
* **Aromatics:** Onion, garlic, and carrots form the flavor foundation. 1 medium onion, 2-3 cloves garlic, and 2 medium carrots are ideal.
* **Celery:** Adds another layer of flavor and texture. 2 stalks of celery, chopped.
* **Diced Tomatoes:** Contribute acidity and sweetness. Use a 14.5-ounce can of diced tomatoes, undrained.
* **Olive Oil:** For sautéing the vegetables. 2 tablespoons of olive oil.
* **Spices:** Cumin, coriander, smoked paprika, bay leaf, salt, and pepper create a warm and savory flavor profile. Amounts are listed in the recipe below.
* **Lemon Juice (Optional):** A squeeze of lemon juice at the end brightens the flavors and adds a touch of acidity.
* **Fresh Herbs (Optional):** Parsley, cilantro, or thyme for garnish adds freshness and visual appeal.
## Step-by-Step Instructions
Follow these detailed instructions to make perfect Instant Pot lentil soup every time:
**Step 1: Prepare the Ingredients**
* Rinse the lentils in a fine-mesh sieve under cold running water. This removes any debris and ensures a cleaner flavor.
* Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
**Step 2: Sauté the Vegetables**
* Turn on the Instant Pot and select the “Sauté” function. Add the olive oil to the pot.
* Once the oil is heated, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent, stirring occasionally.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
**Step 3: Add the Remaining Ingredients**
* Turn off the “Sauté” function.
* Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), cumin, coriander, smoked paprika, bay leaf, salt, and pepper to the Instant Pot.
* Stir well to combine all the ingredients.
**Step 4: Pressure Cook**
* Secure the lid of the Instant Pot, ensuring the steam release valve is in the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time for 15 minutes at high pressure.
* The Instant Pot will take some time to come to pressure before the timer starts counting down.
**Step 5: Natural Pressure Release**
* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means letting the pressure gradually decrease on its own.
* After 10 minutes, carefully quick release any remaining pressure by moving the steam release valve to the “Venting” position. Be cautious of the hot steam that will be released.
**Step 6: Check and Adjust**
* Carefully remove the lid of the Instant Pot.
* Stir the soup well. The lentils should be tender and the soup should have thickened slightly.
* If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
* Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to your liking.
**Step 7: Blend (Optional)**
* For a creamier soup, you can use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the Instant Pot.
**Step 8: Serve**
* Stir in a squeeze of lemon juice (optional) for a brighter flavor.
* Garnish with fresh herbs, such as parsley, cilantro, or thyme (optional).
* Serve hot and enjoy!
## Recipe Variations and Tips
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as spinach, kale, potatoes, sweet potatoes, or zucchini. Add them during the last few minutes of cooking or after the pressure is released.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño pepper along with the other vegetables.
* **Add Protein:** You can add cooked sausage, ham, or chicken to the soup for extra protein. Add it after the pressure is released and heat through.
* **Coconut Milk:** Stir in a can of coconut milk after pressure cooking for a creamier and richer soup with a hint of sweetness.
* **Smoked Sausage:** Adding smoked sausage (andouille or kielbasa) elevates the smoky flavors of the soup. Brown the sausage before adding it to the pot.
* **Bacon:** Crumble cooked bacon on top of the soup for a salty and smoky topping.
* **Ham Hock:** Add a smoked ham hock to the soup while pressure cooking for a deeply savory flavor. Remove the ham hock after cooking and shred the meat before returning it to the soup.
* **Different Types of Lentils:** While brown and green lentils are recommended, you can experiment with other types. Just be aware that cooking times may vary. Black lentils (beluga) hold their shape well and add a beautiful visual appeal.
* **Dried Herbs:** If using dried herbs, add them along with the spices. A teaspoon of dried oregano or thyme can add depth of flavor.
* **Vinegar:** A splash of balsamic vinegar or apple cider vinegar at the end can add a tangy dimension to the soup.
* **Make it Vegetarian/Vegan:** Ensure you are using vegetable broth instead of chicken broth to keep the soup vegetarian or vegan.
## Serving Suggestions
* Serve with a crusty bread or grilled cheese sandwich for a complete meal.
* Top with a dollop of plain yogurt or sour cream (if not vegan) for added richness.
* Garnish with a swirl of olive oil or a sprinkle of Parmesan cheese (if not vegan).
* Serve as a starter or side dish to a larger meal.
## Storage and Reheating
* **Storage:** Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Lentil soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a little water or broth if the soup has thickened too much during storage.
## Instant Pot Lentil Soup Recipe
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes pressure cooking + 10 minutes natural pressure release
**Ingredients:**
* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 2 medium carrots, diced
* 2 celery stalks, diced
* 2-3 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon cumin
* 1 teaspoon coriander
* 1/2 teaspoon smoked paprika
* 1 bay leaf
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 tablespoon lemon juice (optional)
* Fresh parsley or cilantro, chopped, for garnish (optional)
**Equipment:**
* Instant Pot (6-quart or larger)
* Cutting board
* Knife
* Measuring cups and spoons
* Immersion blender (optional)
**Instructions**
1. **Prepare the Ingredients:** Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils in a fine-mesh sieve.
2. **Sauté the Vegetables:** Turn on the Instant Pot and select the “Sauté” function. Add the olive oil. Once heated, add the onion, carrots, and celery and sauté for 5-7 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
3. **Add Remaining Ingredients:** Turn off the “Sauté” function. Add the lentils, vegetable broth, diced tomatoes, cumin, coriander, smoked paprika, bay leaf, salt, and pepper. Stir well to combine.
4. **Pressure Cook:** Secure the lid and ensure the steam release valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 15 minutes at high pressure.
5. **Natural Pressure Release:** Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
6. **Check and Adjust:** Remove the lid and stir the soup. Check the consistency and add more broth if needed. Taste and adjust the seasoning.
7. **Blend (Optional):** Use an immersion blender to partially or fully blend the soup for a creamier texture.
8. **Serve:** Stir in lemon juice (optional). Garnish with fresh herbs and serve hot.
Enjoy your delicious and easy Instant Pot lentil soup!
## Nutritional Information (Approximate, per serving)
* Calories: 250-300
* Protein: 15-20g
* Fat: 5-7g
* Carbohydrates: 40-50g
* Fiber: 15-20g
*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*
This Instant Pot lentil soup recipe is a fantastic way to enjoy a healthy and comforting meal any night of the week. With its ease of preparation and delicious flavor, it’s sure to become a family favorite. Experiment with different variations and customize it to your liking – the possibilities are endless!