Instant Pot Lentil Soup
A hearty and nutritious soup made with lentils and fresh vegetables, perfect for a comforting meal.
Equipment
- Instant Pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion small diced
- 4 medium carrots diced
- 3 stalks celery diced
- 4 sprigs fresh thyme
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 ½ cups French green lentils
- 4 cloves garlic minced (about 4 teaspoons)
- 1 can fire-roasted diced tomatoes (15 ounces)
- 1 can crushed tomatoes (15 ounces)
- 4 cups low-sodium vegetable broth
- Chopped fresh parsley for serving
- Freshly grated Parmesan cheese optional for serving
- Crusty bread optional for serving
Instructions
- Heat olive oil in the Instant Pot and sauté the diced onion until soft and browned, about 8 minutes.
- Add carrots, celery, thyme, salt, smoked paprika, and black pepper, sautéing for 2 minutes until slightly softened.
- Stir in lentils and garlic, cooking for 30 seconds until fragrant, then add tomatoes and vegetable broth.
- Seal the Instant Pot and cook on HIGH pressure for 15 minutes, allowing pressure to release naturally for 10-15 minutes.
- Open the lid, stir the soup, remove thyme stems, adjust consistency with water or broth, and season to taste.
Notes
To store, keep leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave. For freezing, store in a freezer-safe container for up to 3 months; thaw overnight before reheating.