Name: Instant Pot Lentil Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 large carrots, chopped; 3 celery stalks, chopped; 3 cloves garlic, minced; 1 cup kale, destemmed and torn into 1″ pieces; ½ teaspoon dried thyme; ½ teaspoon cumin; 1 bay leaf; 1 tablespoon olive oil; 1 15oz can diced tomatoes; 5 cups vegetable broth; 1 cup brown or green lentils, rinsed; 1 tablespoon lemon juice

Ingredients

Vegetables

1 yellow onion, diced
3 large carrots, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 cup kale, destemmed and torn into 1″ pieces

Spices & Herbs

½ teaspoon dried thyme
½ teaspoon cumin
1 bay leaf

Other Ingredients

1 tablespoon olive oil
1 15oz can diced tomatoes
5 cups vegetable broth
1 cup brown or green lentils, rinsed
1 tablespoon lemon juice

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Instructions

Prepare the Instant Pot: Set the Instant Pot to ‘sauté’ mode and add the olive oil, diced onion, chopped celery, and chopped carrots to the pot.
Sauté the Vegetables: Cook the vegetables for 4 minutes, stirring frequently to soften the onions and vegetables evenly without burning.
Add Garlic: Stir in the minced garlic and continue sautéing for 1 minute until fragrant, but be careful not to let it brown excessively.
Add Spices and Liquids: Add the dried thyme, cumin, bay leaf, diced tomatoes (with juice), vegetable broth, and rinsed lentils to the pot. Stir to combine all ingredients uniformly.
Pressure Cook: Cover and seal the Instant Pot lid. Press the ‘Cancel’ button to end sauté mode, then select ‘Pressure Cook’ and set the timer for 20 minutes. The pot will take about 10 minutes to pressurize before the cooking timer begins.
Release Pressure: When cooking is complete, carefully perform a quick-release by turning the valve to release the steam, then remove the lid once all pressure is released.
Finish the Soup: Stir in the torn kale and lemon juice into the hot soup, allowing the kale to wilt. Discard the bay leaf before serving.

Notes

Rinse lentils thoroughly before cooking to remove any debris.
You can substitute kale with spinach or Swiss chard if preferred.
Adjust seasoning with salt and pepper to taste after cooking.
For a thicker soup, mash some lentils or use less vegetable broth.
This soup stores well in the refrigerator for up to 5 days and freezes nicely for up to 3 months.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegan