This soup is perfect for busy weeknights. From start to finish, you can have a hearty, healthy soup ready to serve in about 45 minutes. Just add a salad, bread of your choice, and dinner is on the table!
Hearty!
Healthy!
Easy to make vegan diet-friendly.
Pairs very well with just about any salad and bread. Cornbread is a great option to go with this soup.
For the lentils: You do not need to pre-soak the lentils for this recipe. I do, however, recommend that you rinse them and look for any stones. Rinsing will also remove any dirt.
For the carrots: I use pre-peeled baby carrots and slice them into ¼” pieces. Regular size carrots are just fine as well. Just remember to peel them before slicing.
For the potatoes: I like to use starchy potatoes like russets, but any type of potato will work for this recipe. If you are trying to reduce the calorie count, feel free to omit the potatoes altogether. If you are using them, cube the potatoes into ¼-1/2” pieces.
For the onions: A medium dice is good in this recipe. For the celery: Remove the tops and bottoms of the stalks. Slice the stalks into ¼” pieces.
Can You Make This Recipe in Advance?
Yes, you absolutely can make this recipe in advance. In fact, this soup is even better after it has had a few hours, or even a day, to allow for the flavors to meld.
Can You Freeze this Soup?
The short answer is yes. You can store this soup in a gallon plastic bag or in a tightly sealed glass container for up to 3 months.
Instant Pot Lentil Soup
Equipment
- 1 Instant Pot
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup dried green lentils
- 1 medium onion diced
- 2 cups carrots 1/4" slices
- 2 celery stalks 1/4" slices
- 1 large russet potato 1/2" cubes
- 12 thyme sprigs bundled
- 2 ¼ tsps ground cumin
- 1 ½ tsps sea salt
- ½ tsp fresh ground black pepper
- red pepper flakes to taste optional
- 6 cups vegetable broth
- 8 ounces fresh spinach
Instructions
- Prepare the celery, carrots, onion, and potatoes.
- Rinse the lentils and remove any stems.
- Press the Instant Pot “Sauté” button, medium setting.
- After the Instant Pot comes to temperature, add olive oil celery, carrots, and onion and sauté until vegetables soften a little, 5-7 minutes.
- Press the Cancel button.
- Add the potatoes, lentils and the thyme bundle.
- Add salt, pepper, cumin, and red pepper flakes (optional).
- Add vegetable broth.
- Cook on manual for 7 minutes, followed by quick pressure release.
- Open the lid and stir in the spinach.
- Serve over rice, if desired, with crusty bread and perhaps a light salad.
Leave a Reply