I was introduced to Lentil soup last year and couldn’t believe how flavorful it was and making it in the Instant Pot was a breeze. John recently got me the Step by Step Instant Pot cookbook by Jeffrey Eisner and his Lentil Soup recipe is delicious! I still can’t believe how easy and fast meals cook in the Instant Pot.
My neighbor Priti took me to Patel Brothers Indian Grocery store to educate me on the variety of lentils. I was completely overwhelmed staring down an aisle filled with endless possibilities of lentil beans.
What I love about this dish is it’s healthy and freezer friendly. After making the entire batch I placed the soup in the freezer. When it’s time to defrost I simply place on the counter and reheat over the stove over medium heat. A great recipe that doesn’t involve the oven during the summer and could also be a great fall/winter soup served with fresh baked artisan bread.
Lentil Soup Recipe
Ingredients
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 ribs celery, thinly sliced
3 cloves garlic, minced
6 cups vegetable broth
2 teaspoons seasoned salt
2 teaspoons dried thyme
1.5 teaspoons cumin
1 teaspoon black pepper
1 teaspoon dried basil
1.5 teaspoon curry powder (optional)
1.5 cups brown or green lentils, rinsed in cold water and drained
Instructions
1. Pour the oil into the Instant Pot, hit sauté and adjust so it’s on high setting. Heat for 3 minutes, add the onion, carrots, and celery and sauté for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
2. Pour in the vegetable broth and use wooden spoon to scrape up browned bits from the bottom of the pot. Stir in the seasoned salt, thyme, cumin, black pepper, basil, and curry powder followed by the rinsed lentils.
3. Secure the lid, move the valve to the sealing position, hit Cancel and hit Manual or Pressure Cook on High for 15 minutes. When done, allow a 5-minute natural release followed by quick release.
4. Stir and enjoy!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, thinly sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 teaspoons seasoned salt
- 2 teaspoons dried thyme
- 1.5 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1.5 teaspoon curry powder (optional)
- 1.5 cups brown or green lentils, rinsed in cold water and drained
Instructions
1. Pour the oil into the Instant Pot, hit sauté and adjust so it’s on high setting. Heat for 3 minutes, add the onion, carrots, and celery and sauté for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
2. Pour in the vegetable broth and use wooden spoon to scrape up browned bits from the bottom of the pot. Stir in the seasoned salt, thyme, cumin, black pepper, basil, and curry powder followed by the rinsed lentils.
3. Secure the lid, move the valve to the sealing position, hit Cancel and hit Manual or Pressure Cook on High for 15 minutes. When done, allow a 5-minute natural release followed by quick release.
4. Stir and enjoy!
