Instant Pot Lentil Soup Recipe
Ready in 25 minutes, this easy instant pot lentil soup recipe is perfect for weeknight dinners. It's packed with tasty ingredients and is pretty much a hands-off lentil soup recipe.
Servings: 4 servings
Calories: 393kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 2 carrots diced
- 1 leek sliced
- 1 ½ cup green lentils
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ⅛ tsp cayenne
- 1 tsp salt
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 3 cups water
Instructions
- Press the saute function on the instant pot and pour the olive oil into the instant pot.
- Saute onion and garlic until translucent.
- Add in carrots and cook for a few minutes.
- Add in sliced leek and cook until soft.
- Add lentils and stir well.
- Add in tomato paste and spices. Stir well.
- Pour in chicken stock and water into the instant pot.
- Press Cancel. Then press pressure cook (or manual) and set the timer for 15 minutes on high pressure.
- Lock the lid and set the valve on sealing.
- Once the instant pot beeps that the cooking time is done, let the pressure release naturally for 5 minutes, then do a quick release by turning the valve to venting.
- Lift the lid and stir the soup. Serve with lemon.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 56g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 826mg | Potassium: 1025mg | Fiber: 23g | Sugar: 7g | Vitamin A: 5719IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 7mg