LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
- Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
- Stir in parsley and vinegar and season to taste.
- Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
INSTANT POT GOLDEN LENTIL & SPINACH SOUP
A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!
Provided by Kare for Kitchen Treaty
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
- Add the lentils and pour in the broth. Stir.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
- The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
- Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
- Keeps in the refrigerator for about 3 days. Freezes well too!
Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g
INSTANT POT® LENTIL AND RICE SOUP
Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.
Provided by estezz
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
- Stir in lemon juice. Taste and adjust seasonings. Serve.
Nutrition Facts : Calories 161 calories, Carbohydrate 30 g, Fat 1.8 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.4 mg, Sugar 1.4 g
LENTIL AND RICE SOUP
This thick and hearty soup is so delicious that it will warm you up during the cold season.
Provided by Elaine Benoit
Categories Soup
Time 15m
Number Of Ingredients 13
Steps:
- Wash and pick over lentils. Cover with water and soak for at least a half hour
- Chop onion and carrots into chunks and cut celery in half lengthwise and then slice
- Add onions, carrots and celery into the pressure cooker/instant pot
- Add drained lentils and rice
- Add garlic, salt, cumin, rosemary sprig, broth, wine and water
- Seal pressure cooker and make sure the venting knob is in the sealed position
- Press the pressure cook button and make sure the mode is normal and the pressure is set to high. Set the timer to 10 minutes. (It will take up to 20 - 25 minutes for the pressure cooker to come to pressure)
- Once the pressure cooker beeps that it is done, either let the cooker release the pressure naturally which can take over a half hour OR do a quck release (see notes on how)
- Serve
- Smile
- Enjoy
Nutrition Facts : ServingSize 1.5 cup, Calories 179 kcal, Carbohydrate 34 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 893 mg, Fiber 8 g, Sugar 3 g
INSTANT POT LENTIL CURRY
Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
- Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.
Nutrition Facts : ServingSize 0.5 cup cooked lentils with 1/2 cup cooked brown rice, Calories 315 kcal, Carbohydrate 59 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Fiber 6 g, Sugar 8 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 SOUP
Pressure cooked with ground beef and vegetables, this is a tasty and hearty soup that just takes minutes to prepare!
Provided by Holly Nilsson
Categories Main Course Soup
Time 50m
Number Of Ingredients 14
Steps:
- Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
- Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
- Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
- Serve with parmesan cheese & parsley if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Carbohydrate 27 g, Protein 23 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 555 mg, Fiber 10 g, Sugar 5 g
INSTANT POT LENTIL STEW (VEGGIE-LOADED , STEP-BY-STEP)
Learn how to make a nutritious and flavorful Instant Pot lentil stew with our beginner-friendly, step-by-step recipe for the pressure cooker. This stew is loaded with vegetables and uses dry green lentils and can be on the table in about 30 minutes. It's gluten-free, vegetarian and vegan-friendly.
Provided by Instant Pot Eats
Categories Stew
Time 38m
Number Of Ingredients 19
Steps:
- Prep. Dice all the vegetables and prepare all the ingredients you need for the recipe. You can start with the onions, celery and carrots as those get cooked first, giving you a few minutes to do the rest of the veggies. If using vegetable stock cubes, prepare the stock first.
- Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates heat level). Allow the bottom to heat up for a couple of minutes, then add the olive oil, onions, carrots and celery and cook for 2-3 minutes, stirring a couple of times. Press Cancel or Keep Warm/Cancel to stop the Sauté.
- Then add the garlic, spices, salt and pepper followed by zucchini, sweet potatoes and dry lentils (no need to soak the lentils for this recipe!).
- Pour in the stock and stir. Add the tomato paste and diced canned tomatoes and stir slightly.
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 8 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 8-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for about 10 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- Open the lid and stir in 1 teaspoon of lemon zest, 1-2 tablespoons chopped parsley and 2 tablespoons lemon juice. Taste for salt and pepper.
Nutrition Facts : ServingSize 2 cups, Calories 291 calories, Sugar 7.5 g, Sodium 600.1 mg, Fat 5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 49.4 g, Fiber 8.5 g, Protein 15.4 g, Cholesterol 0 mg
INSTANT POT LENTIL SOUP
Instant Pot Lentil soup is a hearty vegetarian soup that cooks entirely in the Instant Pot. Here's an easy recipe you can make yourself!
Categories weeknight meals winter comfort food dinner pulses soup
Time 45m
Yield 3 quarts
Number Of Ingredients 15
Steps:
- In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
- Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like.
More about "instant pot lentil and rice soup food"
EASY PREP INSTANT POT LENTIL SOUP - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (11)Total Time 20 minsCategory MainCalories 270 per serving
- Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
INSTANT POT SAUSAGE LENTIL RICE SOUP - 365 DAYS OF SLOW ...
From 365daysofcrockpot.com
5/5 (3)Calories 243 per servingCategory Soup
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground sausage and break it up*. Add in the onion. Brown the sausage for about 5 minutes. Drain off any excess grease using a colander. Add the sausage back into the pot. Stir in the garlic. Turn off the Instant Pot. Add in the broth and scrape the bottom of the pot to make sure there is no food sticking to the pot.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button use the manual/pressure cook button). When time is up let the pot sit for 5-10 minutes and then move the valve to venting.
INSTANT POT LENTIL SOUP {NO SAUTEING} - IFOODREAL.COM
From ifoodreal.com
5/5 (133)Total Time 23 minsCategory SoupCalories 244 per serving
- In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
- Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
LENTIL AND BROWN RICE SOUP RECIPE + INSTANT POT VERSION ...
From pamelasalzman.com
5/5 (1)Servings 8
20 INSTANT POT LENTIL RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
INSTANT POT WINTER ONE-POT LENTILS AND RICE - MY PLANT ...
From myplantbasedfamily.com
Estimated Reading Time 5 mins
MULLIGATAWNY SOUP RECIPE (INSTANT POT LENTIL SOUP) - FUN ...
From funfoodfrolic.com
5/5 (1)Total Time 15 minsCategory SoupCalories 290 per serving
- Set instant pot to saute mode for 5 minutes. Next, add oil, bay leaf, ginger, garlic, celery, and onion. Saute for a minute or till the aroma of herbs is released.
INSTANT POT LENTIL SOUP - HEATHER LIKES FOOD
From heatherlikesfood.com
4.7/5 (7)Total Time 25 minsCategory SoupCalories 227 per serving
- Preheat Instant Pot on the "Saute" setting until hot and pour in olive oil. Cook onion, carrots and garlic in the oil until fragrant and stir in the cumin, curry powder and thyme. Cook for 1 minute, stirring constantly.
- Pour tomatoes, lentils, broth, water, pepper and salt into the pot. Close lid and set manual timer for 20 minutes
- Allow to Instant Pot to release pressure naturally or wait 5 minutes and manually release the pressure if you're in a pinch for time.
- Remove about 2 cups of the soup, place into a blender, and blend until smooth. Stir pureed soup back into the rest of the soup. Alternately you can use an immersion or stick blender to lightly blend the soup and thicken it up a bit.
INSTANT POT LENTILS (PERFECT, TENDER, NO SOAKING ...
From minimalistbaker.com
3.7/5 (16)Calories 169 per servingCategory Helpful How-To, Side Dish
- Add lentils and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 8-10 minutes (8 minutes for more firm, 10 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
- Enjoy immediately in stews, soups, sloppy joes, lentil "meatloaf," shepherd's pie, salads, and much more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
THE BEST INSTANT POT LENTIL SOUP - EATING INSTANTLY
From eatinginstantly.com
Ratings 476Calories 204 per servingCategory Soup
- Add all ingredients to Instant Pot in order that they are listed with the exception of spinach. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach, then serve with fresh bread and enjoy!
INSTANT POT LENTILS & RICE (MUJADARA) - PIPING POT CURRY
From pipingpotcurry.com
4.8/5 (54)Total Time 40 minsCategory Main Course, Side DishCalories 222 per serving
- Heat the instant pot in saute mode and add 1 tbsp of oil in it. Add the sliced onions and saute them for about 5 minutes until they brown and are slightly crisp on the edges. Take them out and save for later.
- Add 1 tbsp of oil to the instant pot. Add the diced onions and garlic. Saute till they lightly brown for about 3 minutes. Add the ground coriander, cumin, cinnamon and salt.
- Stir in the lentils and water. Let it boil for about 2-3 minutes. This will help the lentils to get softer before we add rice.
EASY INSTANT POT LENTIL SOUP WITH POTATOES - COOKING LSL
From cookinglsl.com
Reviews 1Category SoupsCuisine AmericanTotal Time 7 hrs 45 mins
- Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Cook for 5 minutes, stirring frequently to prevent burning.
- Add the potatoes and cook for 3 minutes, stirring frequently. Add the tomato sauce, salt, pepper, thyme, oregano, cumin, lentils and stock. Stir to combine, make sure the pot is about 2/3 full, not more than this.
- Close the lid, set the valve to sealing and cook for 15 minutes on Manual High pressure, then release the pressure naturally.
LENTIL BROWN RICE SOUP - VEGAN RICHA - VEGAN FOOD BLOG ...
From veganricha.com
Ratings 11Calories 205 per servingCategory Soup
- Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
- Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
- Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
- Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
INSTANT POT LENTIL SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (12)Total Time 14 minsCategory Lunch or DinnerCalories 278 per serving
- Turn the Instant Pot to saute. When hot add two tablespoons olive oil. Add the onions, carrots and celery and saute for five minutes, stirring occasionally.
- Add the lentils and vegetable stock. Change the setting to manual and set the timer to four minutes. Add the lid and seal. Ensure the valve is set to seal also.
EASY LENTIL STEW, INSTANT POT AND STOVE TOP - HEALTHY ...
From foodlettersfromhome.com
5/5 (1)Category Main CourseServings 2Calories 125 per serving
- in the inner pot of Instant Pot put the washed soaked lentils, water, browned onions, chopped green chillies and tomatoes
INSTANT POT THAI RED LENTIL SOUP
From instantpoteats.com
4.7/5 (3)Total Time 40 minsCategory SoupCalories 396 per serving
- Turn the Instant Pot on and set to Saute. Add the oil, onions, carrot, ginger, garlic and cilantro and cook for 2-3 minutes. Stir in the red curry paste. Turn the Saute function off.
- Add the rest of the cooking ingredients, stir and close the lid. Set to Pressure Cook/Manunal, HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will begin to build the pressure and then the timer will start (note that cooking begins even during the pressure build up).
- Once cooking time comes to an end, release the pressure naturally for really soft, puree-like lentil soup and do a quick release for more textured, firmer lentils.
- Open the lid and stir in the coconut milk, baby spinach and lime juice. Set to Saute for 2-3 minutes to cook the spinach.
SATISFYING INSTANT POT LENTIL SOUP [EASY - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeTotal Time 35 minsCategory Soup
- Chop the onion, garlic, carrots, celery, cauliflower, and potatoes as instructed above and add them to a 6 quart instant pot (or other electric pressure cooker) – notes below for slow cooker directions. Also add the rinsed lentils, canned tomatoes, broth, water (or extra broth), and dried sage. Stir everything together. Note: we will add the salt, pepper, and kale at the end of cooking. Adding salt to lentils while they cook makes them tough.
- Lock the lid onto the instant pot. Place the nozzle in the “sealing” position. Set the pressure cooker for “high pressure”, and adjust the timer for 10 minutes. Once the instant pot is done cooking, carefully force release the pressure. Remove the lid and stir in the salt and pepper. Set the instant pot to the “keep warm” setting
- While the instant pot is doing it’s thing, you can prepare your kale at this time, as instructed above.
- returning to the soup carefully ladle 3 cups of the soup into a blender and blend until nice and creamy. Note: if you don’t have a blender that works well with blending hot liquids, then, it is important to let the amount of soup you’re blending cool slightly before blending to avoid an explosion. Once blended stir the blended portion back into the instant pot.
INSTANT POT LENTIL SOUP WITH SPINACH RECIPE | THE RUSTIC ...
From therusticfoodie.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 273 per serving
INSTANT POT LENTIL SOUP (FAN FAVORITE!) – A COUPLE COOKS
From acouplecooks.com
Cuisine VegetarianTotal 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.
INSTANT POT LENTIL SOUP - EASY, HEALTHY & DELICIOUS ...
From kristineskitchenblog.com
5/5 (1)Calories 266 per servingCategory Main Course, Soup
- Heat the olive oil in the Instant Pot using the Saute function. Add the onion, carrots and celery and saute until softened, stirring often, about 5 minutes.
- Add the garlic, dried thyme, cumin, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds and then press Cancel to turn off the Saute function.
- Pour in the broth and scrape up any bits that are stuck to the bottom of the pot. Add the crushed tomatoes and lentils and stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
INSTANT POT LENTIL SOUP (+ SLOW COOKER INSTRUCTIONS) - THE ...
From thenaturalnurturer.com
5/5 (6)Category Main CourseCuisine AmericanCalories 232 per serving
- Add oil to Instant Pot and turn on sauté function. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes.
- Add oil to a large pan and warm over medium heat. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes.
INSTANT POT LENTIL SOUP - SAVOR THE BEST
From savorthebest.com
Reviews 1Calories 100 per servingCategory Soups And Stews
- Add the onion, carrots and celery. Saute for 5 to 6 minutes until soft. Add the garlic and saute for 30 seconds.
- Add the rest of the ingredients and place the lid on. Make sure the valve is in the sealed position.
INSTANT POT LENTIL SOUP RECIPE - MY EDIBLE FOOD
From myediblefood.com
Reviews 1Calories 323 per servingCategory Vegan Recipes
39+ EASY INSTANT POT BEAN AND LENTIL RECIPES - TWOSLEEVERS
From twosleevers.com
Reviews 1Estimated Reading Time 8 mins
INSTANT POT HEALTHY LENTIL AND SPINACH SOUP - MY EDIBLE FOOD
From myediblefood.com
Reviews 1Calories 134 per servingCategory Vegan Recipes
32 INSTANT POT SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 154
PERSIAN LENTIL SOUP - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
Reviews 4Category SoupCuisine PersianTotal Time 28 mins
INSTANT POT LENTIL SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (23)Servings 6Cuisine AmericanCategory Main Course, Soup
BROWN RICE AND LENTIL SOUP – SKINNY SPATULA
From skinnyspatula.com
Category SoupsCalories 210 per servingTotal Time 55 mins
INSTANT POT LENTIL RICE SOUP | PINTEREST
From pinterest.com
INSTANT POT RED LENTIL DAL BEST RECIPES
From findrecipes.info
INSTANT POT™ RED LENTIL DAL RECIPE WITH RICE: A QUICK ...
From 30seconds.com
COOKING FRENCH LENTILS INSTANT POT - ALL INFORMATION ABOUT ...
From therecipes.info
INSTANT POT LENTIL AND RICE SOUP RECIPES
From tfrecipes.com
TOP SUGGESTIONS FOR LENTILS
From therecipes.info
NINJA FOODI LENTIL SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
5-DAY MEAL PLAN USING YOUR INSTANT POT
From yahoo.com
LENTIL SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
INSTANT POT® FREEKEH VEGETABLE SOUP | TAMBULE
From tambule.com
CREAMY VEGAN INSTANT POT LENTIL SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love