Instant Pot Lentil Soup
Ingredients
-
3 to 4
tablespoon
cooking oil
-
2
medium
onion, diced
-
4
cloves
garlic, minced
-
½
tablespoon
minced ginger
-
2
ribs
celery, diced
-
2-3
teaspoons
smoked paprika
-
1 ½
teaspoon
cumin
-
2
green onions, chopped
-
1
teaspoon
white pepper
-
salt
to taste
-
6
cups
vegetable or chicken broth
-
2
cups
dry lentils
-
2-3
large
carrots, chopped
-
1
can (14.5 ounces)
diced tomatoes
-
½
teaspoon
cayenne pepper (optional)
-
2
tablespoons
chopped parsley or cilantro
-
pepper
to taste
Instructions
- Turn on the 'SAUTE' mode on your Instant Pot.
- Add oil, onions, garlic, ginger, celery, smoked paprika, and cumin. Stir for 2-3 minutes until onions are translucent.
- Add green onions, smoked paprika, salt, and pepper.
- Add 1 cup of chicken broth and dry lentils, stirring to coat the lentils.
- Add the remaining chicken broth, carrots, and tomatoes.
- Close the lid, set the vent to sealing, and cook on HIGH pressure for 15 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then vent any remaining pressure.
- Stir the soup, adjust seasoning, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
7g
Total carbohydrates
45g
Total protein
17g
Sodium
39mg
Cholesterol
0mg
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