Instant Pot Lentil Soup

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
This Instant Pot lentil soup is an easy way, hands-off way to get your comfort food fix. Make it at the start of the week for a cozy meal-prep lunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup dried lentils, rinsed
  • 4 cups reduced-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley

Directions

  1. Set 6-qt. electric pressure cooker to sauté. Add olive oil, onion, carrot and celery; cook until tender, 3-4 minutes. Add garlic, salt, thyme, paprika and pepper; cook until fragrant, 1-2 minutes. Stir in lentils, broth, crushed tomatoes and bay leaf.
  2. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 15 minutes. Natural release pressure. Remove bay leaf; discard. Top with parsley before serving.

Nutrition Facts

1 cup: 182 calories, 3g fat (0 saturated fat), 0 cholesterol, 725mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 12g protein.

Wrap yourself in nourishing comfort in about 20 minutes, using simple pantry ingredients and an Instant Pot. Soup's on! —Taste Recipes Test Kitchen
Recipe Creator

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