Instant Pot Lentil Vegetable Soup Recipes

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INSTANT POT LENTIL SOUP



Instant Pot Lentil Soup image

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.

Provided by Erin Clarke / Well Plated

Categories     Soup

Time 50m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 medium yellow onion (small diced)
4 medium carrots
3 stalks celery
4 springs fresh thyme
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1 1/2 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)

Steps:

  • Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
  • While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
  • Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
  • Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
  • Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups, Calories 236 kcal, Carbohydrate 36 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 516 mg, Fiber 16 g, Sugar 10 g

INSTANT POT LENTIL VEGETABLE SOUP



Instant Pot Lentil Vegetable Soup image

A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

  • Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
  • Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
  • The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
  • When the venting is complete, remove the lid of the Instant Pot.
  • Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
  • Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!

INSTANT POT® LENTIL VEGETABLE SOUP



Instant Pot® Lentil Vegetable Soup image

Warm and healthy one-pot dish cooked in an Instant Pot®.

Provided by peloquinswife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

1 teaspoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Steps:

  • Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  • Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g

INSTANT POT® VEGAN LENTIL SOUP



Instant Pot® Vegan Lentil Soup image

This vegan lentil soup is a one-pot meal so easy and simple to make in your Instant Pot®! Enjoy this delicious comfort food packed with flavor and nutrients.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 ½ cups red lentils
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
¾ teaspoon smoked paprika
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 41.5 g, Fat 5.5 g, Fiber 17.5 g, Protein 14.9 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.1 g

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