Description
This Instant Pot Lentil Soup is loaded with amazing flavor and nutrition. It is the best cozy and comforting soup that stores and reheats great! Plus it is Vegan and Gluten Free!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion – diced
- 3 large carrots -diced
- 1 medium green bell pepper – diced (about 1 cup)
- 3 cloves of garlic – peeled and minced
- Salt and pepper – to taste
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons ground thyme
- 1 teaspoon ground oregano
- 10 oz brown lentils – rinsed
- 4 cups vegetable stock
- 1 (14.5 oz) can of diced tomatoes
- 2 bay leaves
- 1 tablespoon fresh lemon juice – optional
- 2 cups fresh spinach – optional
Instructions
- Set the Instant Pot to the Saute/Browning setting and add in the olive oil. Let it heat up for a minute or two. Add the onions, bell peppers, and carrots with a sprinkle of salt to the Instant Pot and sauté for a few minutes until translucent, about 3-4 minutes.
- Add in the minced garlic, and stir. Let that cook for another minute. Add in the spices and stir to coat all of the veggies. Cook for 1 minute to wake up all of the spices.
- Pour in the lentils, tomatoes, and veggie stock and sprinkle in some salt and pepper and stir it all together. Finally, add the bay leaves to the soup.
- Place the lid onto the Instant Pot and set it to cook on HIGH pressure or the SOUP setting for 15 minutes. After 15 minutes, the Instant Pot will release pressure naturally, which takes about 10 to 15 additional minutes.
- Once it’s ready, open the lid carefully, remove the bay leaves, squeeze in the lemon juice and stir in the spinach. Place the lid back on for about 1 minute to allow the spinach to wilt. Then give the soup a good stir. It will be nice and thick and packed with so much flavor.
- Serve hot, top with any fresh herbs you have on hand along with some shredded hard cheese like parmesan or manchego. Crusty bread is also great paired with this incredible soup.
Equipment
Notes
- You can use brown or green lentils in this soup. Red lentils also work but you will need to cut the cooking time in half since they cook much faster.
- This lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze this soup in a freezer-friendly container and keep it in the freezer for up to 2 months.
- Reheat right from the refrigerator on the stovetop in a pot for a few minutes or in the microwave. To reheat from frozen, let it thaw overnight in the refrigerator then reheat as directed above.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mediterranean
