Instant Pot Lentil Soup
A hearty French lentil soup made in the pressure cooker with carrots, celery, tomatoes, and aromatic herbs. Naturally gluten-free and vegan.
Ingredients
Method
Completed steps 0
Heat oil in the pot using the sauté function. Once hot, add the onion and stir frequently until very soft and lightly browned, about 8 minutes.
While the onion cooks, cut the carrots and celery into small dice. Add them to the pot along with the thyme sprigs, salt, paprika, and pepper. Cook for 2 minutes, stirring, until just beginning to soften.
Stir in the lentils and garlic, cooking for 30 seconds until fragrant. Pour in the diced tomatoes, crushed tomatoes, and broth.
Lock the lid and set to high pressure for 15 minutes. Allow the pressure to release naturally for 10 to 15 minutes.
Open the lid and stir. Remove the thyme sprigs, leaving loose leaves behind. If too thick, thin with water or additional broth to your preference. Taste and adjust seasonings. Serve with parsley, Parmesan if desired, and bread.
Notes
Recipe yields a thick soup; add more broth or water to reach your desired consistency.
Works with green, red, or brown lentils; cook time may vary slightly.
Freezes well for up to 3 months.
Calories: 236 kcal · Carbs: 36 g · Protein: 12 g · Fat: 5 g · Sodium: 516 mg · Fiber: 16 g · Sugar: 10 g
Adapted from www.wellplated.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.