Cooked - Instant Pot Lentil Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Lentil Soup

6.0

3 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

3 ribs celery, diced or thinly sliced

3 cloves (1 tablespoon) garlic, minced or pressed

6 cups vegetable broth

2 teaspoons seasoned salt

2 teaspoons dried thyme

1 ½ teaspoons cumin

1 teaspoon black pepper

1 teaspoon dried basil

1 ½ teaspoons curry powder (optional, you can also use less)

1 ½ cups brown or green lentils, rinsed in cold water through a fine-mesh strainer

8 ounces baby spinach or chopped kale (optional)

Add the oil to the Instant Pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating the oil, add the onion, carrots, and celery (this trio is what the French call a "mirepoix") and sauté for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the seasoned salt, thyme, cumin, pepper, basil, and curry powder (if using) followed by the rinsed lentils. Stir well. If using the spinach, rest it on top of everything in the pot but do not stir.
Secure the lid, move the valve to the sealing position, hit Cancel and then hit Pressure Cook or Manual on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.
Stir everything up and serve. Goes great with some warm, buttered French bread.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 88 weeks ago

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