Once upon a time when I was a picky eater kid, I wouldn’t ever go near the idea of lentils. But as I have aged into an adult with gray hair, I realized that legumes are a wondrous thing – especially when given the soup treatment. Deep and hearty while remaining healthy and light, I can confidently say that this particular lentil soup will be one of the finest, quickest, and most flavor-packed vegan meals you’ll ever experience.
Watch The Video!
Sauté Away!
Make it Souper
Lend Some Lentils
Pressure Cook
Soup’s On!
The Taste Test
Instant Pot Lentil Soup
Once upon a time when I was a picky eater kid, I wouldn't ever go near the idea of lentils. But as I have aged into an adult with gray hair, I realized that legumes are a wondrous thing - especially when given the soup treatment. Deep and hearty while remaining healthy and light, I can confidently say that this particular lentil soup will be one of the finest, quickest, and most flavor-packed vegan meals you'll ever experience.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced or thinly sliced
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 6 cups vegetable broth
- 2 teaspoons seasoned salt
- 2 teaspoons dried thyme
- 1 1/2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 1/2 teaspoons curry powder (optional, you can also use less)
- 1 1/2 cups brown or green lentils, rinsed in cold water through a fine-mesh strainer
- 5-8 ounces baby spinach or chopped kale (optional)
Instructions
- Add the oil to the Instant Pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating the oil, add the onion, carrots, and celery (this trio is what the French call a "mirepoix") and sauté for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
- Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the seasoned salt, thyme, cumin, pepper, basil, and curry powder (if using) followed by the rinsed lentils. Stir well. If using the spinach, rest it on top of everything in the pot but do not stir.
- Secure the lid, move the valve to the sealing position, hit Cancel and then hit Pressure Cook or Manual on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.
- Stir everything up and serve. Goes great with some warm, buttered French bread.
Jeffrey's Tips
If you want some meat added to the soup, add about 1/2-1 pound of ground meat of your choice (this can include a plant-based one) and sauté with the mirepoix in Step 1.
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