Instant Pot Lentil Soup
This cozy and filling meal is loaded with plant proteins to warm your belly on any cold night.
Servings: 4 servings
Calories: 382kcal
Ingredients
- 2 tablespoon Olive Oil
- 2 Onions Chopped
- 2 Carrots Peeled and Chopped
- 3 Celery Stalks Chopped
- 4 Garlic Cloves Finely Chopped
- 1 teaspoon Salt
- 1 teaspoon Coriander
- 2 teaspoon Turmeric
- 2 teaspoon Cumin
- ½ teaspoon Black Pepper
- 1 ½ cups Lentils
- 1 can Chopped Tomatoes 14 ounces
- 48 ounces Chicken Broth or Vegetable Broth 1 large box, Low Sodium
Instructions
- Turn Instant Pot to "Saute" and add olive oil. When the olive oil heats up, add the onions, carrots, celery, and garlic. Cook for 10 minutes, or until translucent.
- Add the spices and lentils to the pot. Stir and cook for 2-3 minutes to marry all of the flavors together.
- Add the can of chopped tomatoes and chicken broth to the pot. Stir and then close the Instant Pot. Set to high pressure to for 30 minutes. After 30 minutes let the soup naturally release for 15 minutes and then quick release the rest of the pressure.
- After 30 minutes, you could either serve the soup immediately or you could puree the soup with an emersion blender to give a creamy, silky texture. Taste the soup and season with any extra salt and pepper.
Nutrition
Calories: 382kcal | Carbohydrates: 58g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 761mg | Potassium: 1131mg | Fiber: 25g | Sugar: 8g | Vitamin A: 5273IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 8mg