Instant Pot Lentil Soup Recipe
Often I find lentil soup to be bland, lacking in both spice and body. This version is aggressively spiced with warm aromatics to bring out the full flavor and richness of the lentils, but without taking the dish in any particular ethnic direction.
Servings: 6 servings
Equipment
Ingredients
- 2 cups lentils
- 2 cups sweet potatoes peeled and cubed
- 2 cups potato peeled and cubed
- 2 cups carrots peeled and diced
- 1 cup leeks chopped (or onions)
- 2 quarts stock or broth unsalted (if stock is salted, reduce or eliminate added salt)
- 2 Tbsp Soy Sauce
- 1 Tbsp garlic powder or 1 whole fresh garlic bulb, peeled and chopped
- 1 Tbsp thyme dried
- 1 tsp. coriander ground
- 1 tsp. smoked paprkia
- 1/4 tsp. nutmeg freshly ground
- 1 tsp. salt
Instructions
- Peel and chop all vegetables and add them to the instant pot inner pot, along with the dried lentils (no soaking required).
- Add in spices and top with 2 quarts of stock or broth (vegetarian or chicken, your choice).
- Seal the instant pot lid and set the vent to "sealed."
- Select pressure cook on high pressure for 20 minutes.
- Once the pressure cook cycle has completed, allow the pot to naturally depressurize for at least 15 minutes before releasing the remaining pressure.
- Serve garnished with leeks, chives or cilantro. Or just serve plain, it stands up well on its own. It would taste excellent with some toasted hearty whole grain or rye bread.
Notes
Serves 6
Pressure Level: High
Prep Time: 20 minutes
Cook Time: 20 minutes (plus depressurization)
Nutrition
Calories: 373kcal | Carbohydrates: 72g | Protein: 20g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 1981mg | Potassium: 1265mg | Fiber: 25g | Sugar: 9g | Vitamin A: 14419IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 7mg