Instant Pot Lentil Soup
Instant Pot Lentil Soup Recipe is simple and healthy, with only 5 mins of prep. Made in a pressure cooker with green lentils, tomatoes and spinach, then served with Parmesan cheese.
Instant Pot Lentil Soup Recipe is simple and healthy, with only 5 mins of prep. Made in a pressure cooker with green lentils, tomatoes and spinach, then served with Parmesan cheese.
- 1 large onion chopped
- ground black pepper to taste
- 2 leaves
- parmesan cheese for serving
- 1 medium onion chopped
- 2 tsp oregano
- 2 tsp cumin
- 1 large garlic clove grated
- 1 tsp salt*
- 3 leaves
- 2 large carrots chopped
- 2 small celery chopped
- 2 cups green lentils, rinsed & drained
- 28 oz can diced or crushed tomatoes low sodium
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 2 cups water or 10 cups veggie stock low sodium**
- 11 oz box of spinach
- 3 large carrots chopped
- 2 small celery chopped
- 3 cups green lentils, rinsed & drained
- 28 oz can diced or crushed tomatoes low sodium
- 1 1/2 tsp salt*
- 3 cups water or 14 cups veggie stock low sodium**
- 11 oz box of spinach
- Carbohydrate 4.89094414285714 g
- Cholesterol 0 mg
- Fat 0.232278214285714 g
- Fiber 1.25547785701752 g
- Protein 0.661606071428572 g
- Saturated Fat 0.0358267071428571 g
- Serving Size 1 1 (6 Qt.), 11 (8 Qt.) serving (370g)
- Sodium 853.248057142857 mg
- Sugar 3.63546628583963 g
- Trans Fat 0.0455251142857143 g
- Calories 22 calories
Step-by-step
- In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
- Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.
How Does Pressure Cooking Affect Lentil Integrity?
Green lentils hold their shape under high pressure far better than split peas or red varieties, which break down into purees. Rinsing them thoroughly removes grit and debris before sealing the pot. Ensure the total volume of liquid and solids never exceeds the two-thirds fill line of the inner pot to allow proper steam circulation. Incorporating delicate greens like spinach only after the pressure cycle completes prevents them from turning drab and mushy.Freezing and Reheating Strategies
Cool the cooked soup completely within two hours before transferring portions into airtight glass containers or heavy-duty freezer bags. Properly sealed batches retain optimum quality for up to three months in a freezer operating at zero degrees Fahrenheit. Thaw frozen portions overnight in the refrigerator prior to reheating. Reheat individual servings gently on the stovetop over medium-low heat, adding a splash of water or low-sodium vegetable stock if the liquid has thickened too much during storage.Balancing the Bowl at the Table
Pairing this legume-based dish with a hard cheese like freshly grated Parmesan provides a savory umami contrast that balances the acidity of canned tomatoes. Crusty sourdough bread offers textural variety against the soft lentils. Keep grated cheese off the portions designated for the freezer, as dairy separates during the freezing and thawing process.
