Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Instant Pot Lentil Soup
Easy lentil soup recipe that's made in the Instant Pot. Can be made vegetarian or vegan.
5
from 1 vote
Print
Pin
Course:
Main Course
Cuisine:
American
Keyword:
Instant Pot Lentil Soup, Instant Pot Lentil Soup Recipe
Prep Time:
15
minutes
minutes
Cook Time:
28
minutes
minutes
Pressure Release:
15
minutes
minutes
Total Time:
58
minutes
minutes
Servings:
6
servings
Calories:
218
kcal
Author:
Cook Dinner Tonight
Equipment
Instant Pot
Ingredients
2
tablespoons
olive oil
5
cloves
garlic
minced
1
cup
diced white or yellow onion
2
medium carrots
peeled and diced
2
stalks celery
diced
1
teaspoon
sea salt
2
teaspoons
Italian seasoning
½
teaspoon
ground black pepper
1
cup
dried brown lentils
rinsed and picked over
4
cups
reduced-sodium chicken broth
1
3
tablespoons
tomato paste
2
cups
fresh spinach leaves
2
tablespoons
balsamic vinegar
Instructions
Press SAUTE.
When hot, add the oil.
Stir in the onion, carrots, and celery.
Cook, stirring continuously, until the vegetables have softened, about 3 minutes.
Add the garlic, salt, Italian seasoning, and pepper, and stir in.
Press CANCEL.
Stir in the broth and lentils.
Add the tomato paste on top but do not stir in.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press the MANUAL button and adjust the time to 25 minutes on high pressure.
It will take about 10 minutes to come up to pressure before the cooking time begins.
Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Unlock and remove the lid.
Stir the soup.
Add the fresh spinach leaves, and stir to combine.
Drizzle the soup with a little balsamic vinegar before serving.
Notes
Use vegetable broth to keep the soup vegetarian/vegan.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
218
kcal
|
Carbohydrates:
30
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
526
mg
|
Potassium:
706
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
4480
IU
|
Vitamin C:
10
mg
|
Calcium:
65
mg
|
Iron:
4
mg