Instant Pot Lentil Soup

50 mins
Serves 6
https://www.wellplated.com/instant-pot-lentil-soup/

Directions

  1. 1Drizzle oil into Instant Pot, set to SAUTE. Add onion and cook until soft and browned (8 minutes).
  2. 2Drizzle oil into Instant Pot, set to SAUTE. Add onion and cook until soft and browned (8 minutes).
  3. 3Drizzle oil into Instant Pot, set to SAUTE. Add onion and cook until soft and browned (8 minutes).
  4. 4Dice carrots and celery. Add with thyme, salt, paprika, pepper, and sauté (2 minutes).
  5. 5Dice carrots and celery. Add with thyme, salt, paprika, pepper, and sauté (2 minutes).
  6. 6Dice carrots and celery. Add with thyme, salt, paprika, pepper, and sauté (2 minutes).
  7. 7Add lentils and garlic; cook 30 seconds. Add tomatoes and broth.
  8. 8Add lentils and garlic; cook 30 seconds. Add tomatoes and broth.
  9. 9Add lentils and garlic; cook 30 seconds. Add tomatoes and broth.
  10. 10Cover, seal, and cook on HIGH pressure for 15 minutes. Release pressure naturally (10-15 minutes).
  11. 11Cover, seal, and cook on HIGH pressure for 15 minutes. Release pressure naturally (10-15 minutes).
  12. 12Cover, seal, and cook on HIGH pressure for 15 minutes. Release pressure naturally (10-15 minutes).
  13. 13Stir, remove thyme stems. Adjust seasoning and consistency. Serve hot with parsley, Parmesan (optional), and bread (optional)
  14. 14Stir, remove thyme stems. Adjust seasoning and consistency. Serve hot with parsley, Parmesan (optional), and bread (optional)
  15. 15Stir, remove thyme stems. Adjust seasoning and consistency. Serve hot with parsley, Parmesan (optional), and bread (optional)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, small diced
  • 1 medium yellow onion, small diced
  • 1 medium yellow onion, small diced
  • 4 medium carrots
  • 4 medium carrots
  • 4 medium carrots
  • 3 stalks celery
  • 3 stalks celery
  • 3 stalks celery
  • 4 springs fresh thyme
  • 4 springs fresh thyme
  • 4 springs fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.75 teaspoon smoked paprika
  • 0.75 teaspoon smoked paprika
  • 0.75 teaspoon smoked paprika
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 1.5 cups French green lentils
  • 1.5 cups French green lentils
  • 1.5 cups French green lentils
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 (15 ounces) can fire-roasted diced tomatoes
  • 1 (15 ounces) can fire-roasted diced tomatoes
  • 1 (15 ounces) can fire-roasted diced tomatoes
  • 1 (15 ounces) can crushed tomatoes
  • 1 (15 ounces) can crushed tomatoes
  • 1 (15 ounces) can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 4 cups low-sodium vegetable broth
  • 4 cups low-sodium vegetable broth
  • 1 Chopped fresh parsley
  • 1 Chopped fresh parsley
  • 1 Chopped fresh parsley
  • 1 Freshly grated Parmesan cheese
  • 1 Freshly grated Parmesan cheese
  • 1 Freshly grated Parmesan cheese
  • 1 Crusty bread
  • 1 Crusty bread
  • 1 Crusty bread

Equipment

Instant PotDutch oven (for stovetop version)Cheese grater

Tips

  • Recipe works with any color of lentils (red, green, or brown).
  • Feel free to thin with additional broth if you prefer a thinner consistency.
  • To make vegan, omit Parmesan cheese.
  • To add meat, brown sausage with onion first.
  • For stovetop version, use large Dutch oven and adjust cooking time as needed.
  • To freeze, store in airtight, freezer-safe container for up to 3 months