Instant Pot Red Lentil Soup
This Instant Pot Red Lentil Soup is a comforting and healthy dish. Easy and super quick to make in the instant pot in under 30 minutes!
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Servings: 4 people
Calories: 241kcal
Equipment
- Instant Pot
INGREDIENTS
- 1 ½ cups red lentils
- ¾ cups carrots
- 1 medium onion
- 2 tbsps olive oil
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup leeks diced
- 4 cups warm water or vegetable broth
- 1 can crushed tomatoes
- 1 lemon
- salt and pepper
INSTRUCTIONS
- Set the Instant Pot to sauté after adding the onion, carrots, and celery.
- For three minutes, sauté while stirring constantly to prevent scorching.
- For 30 more seconds, add the cumin, smoked paprika, and garlic.
- Add the vegetable broth, diced tomatoes, and red lentils.
- Stop using the sauté feature. then 12 minutes of manual pressure cooking. The Instant Pot will reach pressure in about 10 minutes, at which point the timer will start to count down.
- Quick-release the pressure by turning the venting knob to "vent" once the Instant Pot has finished cooking. This will let the steam out. Remove the lid after the steam has evaporated.
- Add the lemon juice after allowing it to slightly cool.
NOTES
- STOVETOP RECIPE: Follow the directions through Step 3 in a sizable Dutch oven. The soup is heated to a boil, then covered and simmered. Stirring once or twice throughout cooking will ensure that the lentils are soft but not mushy, which should take about 25 minutes. Enjoy it hot.
NUTRITION
Calories: 241kcal | Carbohydrates: 37g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1065mg | Potassium: 645mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5554IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 4mg
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