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How to Make Instant Pot® Lentil Soup - A Step-by-Step Guide

Instant Pot® Lentil Soup is a delightful and comforting dish that's perfect for a cozy and relaxing dinner at home. This flavorful and nutritious soup recipe is not only easy to make but also incredibly satisfying, making it an excellent option for busy weeknights or lazy weekends.

With the help of a pressure cooker, this lentil soup comes together quickly and effortlessly, allowing you to enjoy a warm and homemade meal without spending hours in the kitchen. Whether you're a fan of he...

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Ingredients

  • 3 tablespoons olive oil
  • ½ onion, finely diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • ¼ teaspoon fennel seeds
  • ⅛ teaspoon chile powder
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 3 cups water
  • 1 ¼ cups green lentils
  • 1 small yellow squash, diced (Optional)
  • 1 cube vegetable bouillon
  • 1 lemon, juiced
  • 1 cup chopped kale, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste.
  • Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
  • Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

    • Nutrition

    254 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 547mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 16g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 28mg
    • Calcium: 86mg
    • Iron: 4mg
    • Potassium: 625mg

    Categories

    Vegetarian recipes
    Soup recipes
    Instant pot® recipes
    Lentil recipes
    Healthy recipes