Name: Instant Pot® Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Ingredients: 3 tablespoons olive oil; 0.5 onion, finely diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 2 cloves garlic, minced; 2 teaspoons ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon salt; 0.5 teaspoon ground white pepper; 0.25 teaspoon fennel seeds; 0.125 teaspoon chile powder; 1 tablespoon tomato paste; 4 cups vegetable broth; 3 cups water; 1.25 cups green lentils; 1 small yellow squash, diced; 1 cube vegetable bouillon; 1 lemon, juiced; 1 cup chopped kale, or to taste

Instant Pot® Lentil Soup

4.9

(25)

20 Reviews

5 Photos

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.

Recipe by Diana71

Updated on January 4, 2022

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

20 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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 (Optional)
1 cube vegetable bouillon
1 lemon, juiced
1 cup chopped kale, or to taste

Directions

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.
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.
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.
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.
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.

Cook's Notes:

You can also use 1 large chicken bouillon cube instead of vegetable bouillon.

Use red lentils instead of green, if preferred.

Substitute lime juice for lemon juice if preferred.

Nutrition Facts (per serving)

254	Calories
8g	Fat
36g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 254
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Sodium 547mg	24%
Total Carbohydrate 36g	13%
Dietary Fiber 16g	56%
Total Sugars 5g
Protein 12g
Vitamin C 28mg	139%
Calcium 86mg	7%
Iron 4mg	24%
Potassium 625mg	13%

* 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.