INSTANT POT® LENTIL SOUP
I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute 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 chile powder. Cook for 2 more minutes. Stir in tomato paste.
- Pour in 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 Saute 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 according to manufacturer's instructions 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 just 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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 35.6 g, Fat 8 g, Fiber 15.6 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 547.4 mg, Sugar 4.7 g
INSTANT POT LENTIL SOUP
Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.
Provided by Erin Clarke / Well Plated
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
- While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
- Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
- Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
- Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.
Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups, Calories 236 kcal, Carbohydrate 36 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 516 mg, Fiber 16 g, Sugar 10 g
INSTANT POT® LENTIL AND HAM SOUP
A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!
Provided by nolteteam
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
- 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 according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 16.7 g, Cholesterol 13.8 mg, Fat 5.7 g, Fiber 7.1 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 1104 mg, Sugar 3.3 g
PRESSURE COOKER LENTIL SOUP WITH SAUSAGE
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams
INSTANT POT GERMAN LENTIL SOUP
Instant Pot German Lentil Soup is a savory, hearty pressure cooker recipe with wholesome lentils, healthy carrots, and the option of adding sausage or ham!
Provided by Samantha Skaggs
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Set Instant Pot to SAUTÉ function. Add the sausage and cook, stirring occasionally, for a few minutes or until browned. Press CANCEL after sautéing. (If using cubed ham, you may skip the sauté step.)
- Add the lentils, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, celery salt, garlic powder, onion powder, nutmeg, black pepper, and bay leaf to the pot. Pour in the chicken broth and stir to combine. Seal the lid according to the owner's manual and cook on HIGH pressure for 15 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, stir well, and serve hot. If desired, stir a small splash of apple cider vinegar into individual bowls of soup and garnish with fresh parsley.
Nutrition Facts : Calories 575 kcal, Carbohydrate 58 g, Protein 35 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 989 mg, Fiber 24 g, Sugar 5 g, ServingSize 1 serving
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INSTANT POT LENTIL SOUP (FAN FAVORITE!) – A COUPLE COOKS
From acouplecooks.com
4/5 (3)Total Time 45 minsCategory Main DishCalories 319 per serving
- Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.
- and add the olive oil. When it is heated, add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 20 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
20 INSTANT POT LENTIL RECIPES
From allrecipes.com
- Instant Pot® Lentil Soup. Featuring boldly flavored spices like cumin, coriander, turmeric, and fennel seed, this Middle Eastern-inspired soup makes for an impressive dinner.
- Instant Pot® Warm Lentil Salad with Dijon Vinaigrette. Try this recipe when you need a salad that will keep you full long after lunchtime. Hearty brown lentils cook up with carrots, celery, and onions before getting served with a tangy red wine-dijon vinaigrette.
- Instant Pot® Lentil and Ham Soup. It usually takes hours of simmering on the stovetop to infuse legumes with the salty and savory flavor of ham, but with the Instant Pot on hand you can get that same taste in just an hour.
- Instant Pot® Lebanese Lentil Soup (Shorbat Adas) The beautiful hue of this Lebanese soup comes from the trio of red lentils, golden potatoes, and carrots that are puréed together.
- Instant Pot® Cheesy Mexican Lentils and Rice. This dish is as delicious as it is versatile. "This makes a good side dish but is also good served as a main dish in a taco bowl," says recipe creator Soup Loving Nicole.
- Instant Pot® Vegan Lentil Soup. Get your daily dose of veggies, plus plenty of plant-based protein, with this simple vegan soup. If you like a less chunky texture, some reviewers suggest giving the dish a quick purée with a stick blender.
- Instant Pot® Lebanese Lentil and Chard Soup. Lemony and herbaceous, even those leery of lentils won't be able to resist a sip of this Lebanese dish.
- Instant Pot® Lamb Tagine with Lentils. "This lovely Moroccan-inspired Instant Pot tagine has a wonderful taste and a little kick," says recipe creator Diana71.
- Instant Pot® Mexican Lentil Soup. Using a whole jar of picante sauce and an entire jalapeño pepper gives this stick-to-your-ribs lentil soup some serious kick.
- Instant Pot® Lentil Vegetable Soup. This lentil soup has a Mediterranean flair thanks to the veggie combo of zucchini, red bell peppers, eggplant, and garlic.
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