Instant Pot Lentil Soup

Name: Instant Pot Lentil Soup
Total time: 30 min
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; 🥕 1 carrot, peeled and diced; 1 stalk celery, diced; 🧄 2 cloves garlic, minced; 1 small yellow squash, diced (Optional); 1 cube vegetable bouillon; 1 cup chopped kale, or to taste; 🍋 1 lemon, juiced; 2 teaspoons ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; 🧂 ½ teaspoon salt; ½ teaspoon ground white pepper; ¼ teaspoon fennel seeds; ⅛ teaspoon chili powder; 1 tablespoon tomato paste; 4 cups vegetable broth; 💧 3 cups water; 1 ¼ cups green lentils

Cost $12, save $8

Source: Recommended by CookPal

30 Min
6 Servings
$12

Instant Pot Lentil Soup

Cost $12, save $8

Source: Recommended by CookPal

30 Min
6 Servings
$12

INGREDIENTS

Base
- 3 tablespoons olive oil
- 🥕 1 carrot, peeled and diced
- 1 stalk celery, diced
- 🧄 2 cloves garlic, minced
- 1 small yellow squash, diced (Optional)
- 1 cube vegetable bouillon
- 1 cup chopped kale, or to taste
- 🍋 1 lemon, juiced
Spices
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 🧂 ½ teaspoon salt
- ½ teaspoon ground white pepper
- ¼ teaspoon fennel seeds
- ⅛ teaspoon chili powder
- 1 tablespoon tomato paste
Liquids
- 4 cups vegetable broth
- 💧 3 cups water
Legume
- 1 ¼ cups green lentils

STEPS

Turn on a multi-functional pressure cooker and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.

Pour in vegetable broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.

Mix in lemon juice and toss kale leaves on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

NUTRIENTS

Per 1 serving

🔥

254

Calories

12
Protein
36
Carbs
8
Fats

💡 Use fresh vegetables for better flavor.Yogurt or Parmesan cheese can be added as toppings for additional texture.Adjust seasonings to taste after cooking.