Instant Pot Lentil Soup Recipe

Recipesfull introduces to you: More Soup Recipes. (Instant Pot Lentil Soup Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 20 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Instant Pot Lentil Soup Recipe

Ingredients

3 tablespoons olive oil

½ onion

finely diced

1 carrot

peeled and diced

1 stalk celery

diced

2 cloves garlic

minced

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 chile powder

1 tablespoon tomato paste

4 cups vegetable broth

3 cups water

1 ¼ cups green lentils

1 small yellow squash

diced

1 cube vegetable bouillon

1 lemon

juiced

1 cup chopped kale

or to taste

Azteca Soup

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Instant Pot Lentil Soup Recipe

Servings Per Recipe:6

Calories: 254.4

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 35.6g 12%

Dietary Fiber: 15.6g 62%

Sugars: 4.7g

Fat: 8g 12%

Saturated Fat: 1.1g 5%

Vitamin A Iu: 3244IU 65%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.3mg 22%

Vitamin C: 27.7mg 46%

Folate: 209.7mcg 52%

Calcium: 86.4mg 9%

Iron: 4.4mg 25%

Magnesium: 68.9mg 25%

Potassium: 624.7mg 18%

Sodium: 547.4mg 22%

Thiamin: 0.3mg 25%

Calories From Fat: 71.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.