Instant Pot Lentil Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, small diced
-
4
medium
carrots
-
3
stalks
celery
-
4
springs
fresh thyme
-
1
teaspoon
kosher salt
-
¾
teaspoon
smoked paprika
-
½
teaspoon
ground black pepper
-
1 ½
cups
French green lentils
-
4
cloves
garlic, minced
-
1
can
fire-roasted diced tomatoes (15 ounces)
-
1
can
crushed tomatoes (15 ounces)
-
4
cups
low-sodium vegetable broth
Toppings
-
to taste
chopped fresh parsley
-
to taste
freshly grated Parmesan cheese (optional)
-
to taste
crusty bread (optional)
Instructions
- Sauté onion in olive oil until soft and lightly browned.
- Add diced carrots, celery, thyme, salt, smoked paprika, and pepper; sauté until vegetables are slightly soft.
- Stir in lentils and garlic, cooking until garlic is fragrant.
- Add diced tomatoes, crushed tomatoes, and vegetable broth.
- Seal the Instant Pot and cook on HIGH pressure for 15 minutes, then allow pressure to release naturally.
- Stir the soup, remove thyme stems, and adjust consistency with water or broth if needed.
- Serve hot with parsley, Parmesan, and bread if desired.
Nutrition Facts (estimated)
Servings
6
Calories
236
Total fat
5g
Total carbohydrates
36g
Total protein
12g
Sodium
516mg
Cholesterol
0mg
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