Instant Pot Lentil Soup Recipe
Hearty, nourishing, and flavorful Instant Pot Lentil Soup is comfort food at its best. It's easy, satisfying, and only one pot to clean!
Servings: 8
Calories: 178kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1/2 onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon chili powder
- 1 tablespoon tomato paste
- 7 cups vegetable broth
- 1 1/4 cups green lentils
- 1 small yellow squash diced
- juice of one lemon
- 1 cup chopped kale
Instructions
- Heat the olive oil in the Instant Pot insert using the sauté function. Add the onion, carrot, celery, and garlic, and cook until the onions are soft and translucent. Add the cumin, coriander, turmeric, salt, pepper, fennel seeds, chili powder, and tomato paste, and mix to combine.
- Add the broth, lentils, and squash to the instant pot, stirring well. Turn off the sauté mode and place the lid on top of the pot. Turn the knob to seal and set to cook for 8 minutes at high pressure. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
- Stir in the lemon juice and kale, then place the lid on top of the pot and let the kale steam for 5 minutes. After five minutes, stir the soup and serve hot.
Nutrition
Calories: 178kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1139mg | Potassium: 426mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1831IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 3mg