Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.

Gallery

Recipe Summary

cook:
35 mins
additional:
35 mins
total:
1 hr 25 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.

    Advertisement
  • 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.

Cook's Note:

You can use pigeon peas instead of yellow lentils.

Nutrition Facts

161 calories; protein 6.7g; carbohydrates 30g; fat 1.8g; sodium 368.4mg. Full Nutrition
Advertisement