This lentil soup instant pot recipe is a gentle meal that provides love in a bowl. No matter what life throws at you, this recipe is bound to help. You will completely understand what I’m saying after your first bite. The recipe might not have a fancy appeal, but it does have an appealing taste. It’s the perfect meal during cold winter months.
Affordability is another major pro regarding the lentil soup recipe. A pot of lentil soup costs roughly 10$, but it tastes priceless. In addition, the meal is freezer-friendly, making it a perfect meal prep.
Why I Enjoy This Lentil Soup Recipe
It may seem like a head-scratcher, but winter months excite me because that’s when I typically whip out excellent meals like the instant pot lentil soup. Watching snowflakes drop from the sky while enjoying the lentil soup was soothing. Each bite comforts me with warmth and deliciousness.
The lentil soup is healthy and filling; it’s a great meal to have stored in your fridge. Reheating the soup is as simple as it gets.
Cooking Lentil Soup In A Instant Pot
Even though the lentil soup requires a little bit of chopping initially, once the ingredients have been prepped, It’s hands-off. It’s even easier if you plan on making it in an instant pot.
The amount of time to cook lentils in an instant pot is roughly the same as on a stovetop; I prefer using the instant pot as I find the texture of the lentils to be more appealing when compared to using a stovetop.
The Ingredients
- Lentils: Not only are they scrumptious, but they are also filled with nutrition, making them a great addition to the soup.
- Tomatoes: Crushed tomatoes play a significant role in the soup as they aid in forming the soup liquid. You can use fire-roasted tomatoes to add a richer flavor.
- Toppings: Many suggest adding a sprinkle of parmesan cheese and fresh parsley. Don’t forget a baguette for dipping purposes.
- Vegetables:Add in vegetables like carrots, celery, onions, and garlic for a more healthier and flavorful soup.
- Herbs and spices: I often choose fresh thyme and black pepper. Using thyme in this recipe provides an Italian’s taste.
- Vegetable Broth:In order to maintain the vegan or vegetarian status of this lentil soup, it is recommended to use vegetable broth.
The Directions
- Use the instant pot sauté setting, cooking the onion until soft.
- Add in the celery and carrots, with the herbs and spices.
- Drop in the garlic and lentils, stirring to coat. Next, add the tomatoes and broth.
- Seal and cook the soup on high pressure for roughly 15 minutes after releasing pressure naturally.
- Give the soup a good stir, and remove the thyme stems. Adjust the taste and texture to your wants. Serve the soup hot with desired toppings.
Is Lentil Soup Healthy For You?
You may have wondered if lentil soup is healthy for you. The resounding answer is yes!
The soup is high in protein, low in fat, and packed with nutritious lentils. Also, they are high in fiber. In addition, they are an excellent source of vegetarian source of protein.
Lentils are a carbohydrate. However, they are slow-burning. Meaning the lentils will keep you fuller for a more extended period. Some studies suggest that lentils are a good source for heart health.
Another benefit of lentils is that they are low in calories, with 116 calories in one cup of cooked lentils.
What Does Lentil Soup Taste Like?
In general, lentil soups have a savory taste, even better with a hint of spices. You can expect natural sweetness from the onion, celery, and carrot flavor base. The texture is my favorite part of the soup; it’s thick and comforting. I always add hot toasted bread to this recipe. It’s the perfect combination.
What Type Of Lentils Are Best?
I often choose dried lentils for this soup recipe. It should be mentioned that most types of lentils will work for the lentil soup recipe – green, red, brown, or yellow. However, it will change the color of the soup.
Puy lentils are not recommended as they fail to hold their shape and don’t soften like the other lentils mentioned above. Are you interested in pie? Check out our chicken pot pie recipe.
Can You Use Canned Cooked Lentils?
You certainly can, though the preferred method is to use dried lentils because of the soup’s texture.
Storing The Lentil Soup
According to https://food.unl.edu/Leftover food should be stored in an airtight container and kept in the refrigerator for five days. It’s crucial to tightly seal the container to prevent bacterial growth and spoilage caused by air entrance. After five days, it’s best to dispose of any remaining leftovers to avoid the risk of foodborne illnesses. Allow the soup to come to room temperature first before storing. You can reheat the soup by placing it in the microwave.
Freezing The Lentil Soup
Freezing any leftover lentil soup is a straightforward process. Start by pouring cooled soup into freezer bags and mix the ingredients for even dispersal. Next, squeeze out as much air as possible before sealing the bags. Lay the bags flat in the freezer. Lentil soup can last up to six months if properly frozen. Perhaps you are interested in a desert after have your lentil soup try these amazing chocolate chip cookies!
Notes And Variations
- Adding Meat: If you wish to add sausage to your lentil soup, brown the sausage with the onion. After it’s fully cooked, place the remaining ingredients in the order listed.
- Make Vegan: As written, it’s a vegan lentil soup; if you wish to have dairy products, you can apply parmesan cheese right on top.
- Lentil Variations: If you want to make instant pot red soup lentil soup instead of French lentil soup, those variations will also work. I advise cutting the pressure cooking time for red lentil soup for a few minutes. Red lentils are more fragile and will not hold their shape during pressure cooking.
- Lentil Soup With Bacon: An excellent variation for this recipe; well, let’s be honest, for any recipe, add bacon—brown bacon in the instant pot on sauté setting until crispy.Place the bacon on a plate with paper towels. Then, prepare the soup as directed and add the bacon.
Serving Ideas For The Lentil Soup?
- Veggies: You can include more vegetables in this meal by adding a side of roasted Brussels sprouts with garlic.
- Bread: A toasty crusty piece of toast will be a match made in heaven when you pair it with the lentil soup recipe.
Lentil Soup Instant Pot
Travis Thomas
This recipe is simple and healthy, and not only that, but it’s delicious. It’s great to chow down on during cold winter months. In addition, it’s gluten-free, vegan, and freezer-friendly. The recipe will work with any color of lentils, including (green, brown, or red).
The recipe layout yields a thick soup, and if desired, you can thin the soup by adding additional broth if you prefer a thinner consistency texture.
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Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Servings 6 People
Ingredients
- 1 medium yellow onion (diced)
- 2 Tablespoons Of extra-virgin olive oil
- 3 Stalks celery
- 4 Medium carrots
- 4 Springs of fresh thyme
- ¾ Teaspoon Of smoked paprika
- 1 Teaspoon Of salt (kosher)
- ½ Teaspoon Of black pepper
- 1 ½ Cups Of French green lentils
- 4 Cloves of garlic (minced)
- 1 Can crushed tomatoes (15 ounces)
- 1 Can fire-roasted diced tomatoes (15 ounces)
- 4 Cups Of low-sodium vegetable broth
- Chopped fresh parsley (for serving purposes)
- Freshly grated parmesan cheese (if desired)
- Crusty toasted bread (if desired)
Instructions
Drizzle a couple of tabs into the instant pot. Set the pot to saute setting. When the oil becomes hot, add in the onion and stir. Continue to cook the onion, stirring frequently, until the onions become soft and brown, roughly 8 minutes.
As the onion cooks, peel the carrots and cut them into small pieces. Dice the celery as well. Next, add celery, carrots, thyme springs, smoked paprika, salt and pepper. Continue to sauté until the celery and carrots are barely soft, roughly 2 minutes.
Add the lentils and garlic to the instant pot and stir to coat with spices evenly. Allow them to cook for 30 seconds until the garlic is scented. Add in the diced and crushed tomatoes and the vegetable broth.
Cover and seal the pot, then place the setting on high pressure for 15 minutes. After 15 minutes of high pressure, ensure the cooker can release pressure naturally. This step should take approximately 10 to 15 minutes to complete.
Open the lid and start to stir the lentil soup. Discard the thyme stems, but leave the leaves in the soup. If you find the soup too thick for pleasure, you can thin the soup by adding a bit of water or additional stock until you have reached your desired consistency. Taste the soup and make adjustments to the seasonings as desired. Lastly, serve hot and add a sprinkle of parsley or parmesan cheese and bread for dipping purposes.
Notes
Reheating:Reheat soup on the stove or in a microwave.
Making On The Stovetop:Prepare the lentil recipe in a large Dutch oven. To make the soup, heat it until it comes to a boil, then cover it and reduce the heat to a simmer. Continue to cook until the lentils are slightly tender but not mushy, roughly 25 minutes, stirring a handful of times. Enjoy!
