Ingredients45 m servings 282
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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. Serve in bowls and sprinkle with parsley.
Per Serving: 282 calories; 5.5 42.5 15 0 855 Full nutrition
ReviewsRead all reviews 9
I didn’t purée it at all, as I like a chunky soup. It was delicious!
This turned out great--very good flavor and filling. I made a mistake and used crushed tomatoes instead of diced, but it still came out well. I added some leftover shredded chicken to my husband...
Just finished making this and it is really delicious! I used a stick blender as the carrots and celery were still large pieces. I didn’t have vegetables broth so I used chicken instead, otherwis...
It was really very good. I cannot do certain spices, so even without the pepper and paprika it was still tasty.. I am sure once you add that it is even more amazing.
I added chicken stock rather than the vegetable stock. I gave up ALL meat for Lent and this is a great way to get my protein for the day!
So good! Only changes I made: added an extra can of lentils, added a teaspoon of chili pepper flakes (we like a bit of spice) and cooked the parsley in with it instead of just sprinkling on top ...