Description
A warm, nourishing bowl of lentil soup made easily in an Instant Pot, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, diced
- 6 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 pound baby potatoes, quartered
- 1 1/2 cups French green lentils
- 2 bay leaves
- Fresh parsley, rosemary, sage, and thyme
- 1 (28-ounce) can whole peeled tomatoes
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons aged balsamic vinegar
Instructions
- Select the Sauté setting on the Instant Pot and add olive oil. Sauté onion until golden and soft, about 6 to 8 minutes.
- Add diced carrots and minced garlic, cooking for an additional 3 minutes.
- Deglaze the pot with a splash of vegetable broth, scraping browned bits from the bottom.
- Add remaining vegetable broth, lentils, potatoes, bay leaves, salt, and pepper. Stir gently to combine.
- Pour whole peeled tomatoes on top without stirring.
- Secure the lid and set the valve to Sealing. Pressure cook on high for 12 minutes.
- Allow for a natural pressure release for 10 minutes before manually releasing any remaining steam.
- Remove bay leaves and stir in Dijon mustard and balsamic vinegar. Adjust seasoning as needed.
- If desired, add more broth for a thinner consistency.
Notes
Letting the soup sit enhances the flavors. Store leftovers in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: lentil soup, Instant Pot, vegan soup, comfort food, quick meals
