Lentil Soup Recipe Instant Pot

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Instant Pot Lentil Soup: Your New Best Friend (and Dinner)

So you’re craving something warm, hearty, and ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. And your Instant Pot? It’s practically begging to be used. Let’s whip up some magic, shall we? Forget those sad, bland lentil soups you’ve had before. This one’s a flavor explosion waiting to happen, and guess what? It practically cooks itself.

Why This Recipe is Awesome

Okay, confession time: I’m not exactly Martha Stewart. But this lentil soup? It’s idiot-proof, even I didn’t mess it up (and that’s saying something). It’s a one-pot wonder – less washing up, more time for important things, like watching cat videos. Plus, it’s packed with nutrients and will make you feel all wholesome and stuff, without tasting like cardboard. Win-win-win.

Ingredients You’ll Need

Don’t panic, it’s not a grocery store scavenger hunt. You probably have most of this hiding in your pantry.

• 1 tbsp Olive Oil (the good stuff, or whatever’s on sale)
• 1 Onion, chopped (cry it out, it’s worth it)
• 2 Carrots, chopped (for that sweet crunch)
• 2 Celery Stalks, chopped (the holy trinity of soup bases)
• 2 cloves Garlic, minced (because garlic is life)
• 1 tsp Dried Thyme (or whatever dried herbs you’ve got lying around)
• 1 tsp Dried Rosemary (optional, but adds a fancy touch)
• 1 cup Brown or Green Lentils, rinsed (don’t skip the rinse, nobody likes gritty soup)
• 4 cups Vegetable Broth (or chicken broth if you’re feeling meaty)
• 1 (14.5 oz) can Diced Tomatoes, undrained (the easy way to add zing)
• Salt and Black Pepper to taste (season like you mean it!)

Step-by-Step Instructions

Let’s get this soup party started!

1. Hit that Sauté button on your Instant Pot. Add the olive oil. Once it’s shimmering like a disco ball, toss in your chopped onion, carrots, and celery. Cook ’em until they start to soften up, about 5 minutes.
2. Now, introduce the minced garlic, thyme, and rosemary (if you’re using it). Stir it all around for about a minute until it smells amazing. This is the “aroma therapy” phase.
3. Dump in the rinsed lentils, vegetable broth, and diced tomatoes. Give it a good stir.
4. Secure the lid, make sure the vent is set to Sealing, and cook on High Pressure for 10 minutes. Easy peasy.
5. Once the timer goes off, let the pressure release naturally for 10 minutes (this is called Natural Release, fancy, right?). Then, carefully do a Quick Release for any remaining steam.
6. Open ‘er up! Stir in salt and pepper to your heart’s content. Taste and adjust seasonings. You’re the chef now!

Common Mistakes to Avoid

Don’t be “that person” who ruins a perfectly good soup.

• Forgetting to rinse the lentils: Seriously, no one wants sandy soup. Just… don’t.
• Skipping the sauté: While you *can* just dump everything in, sautéing the veggies first unlocks a whole new level of flavor. Trust me on this.
• Over-salting too early: Lentils absorb a lot of liquid and salt. It’s best to season at the end so you don’t go overboard.
• Not venting correctly: Your Instant Pot is not a pressurized bomb. Follow the instructions, people!

Alternatives & Substitutions

Feeling adventurous? Or just ran out of something? No worries!

• Veggies: Got potatoes? Sweet potatoes? Spinach? Kale? Toss ’em in! The more, the merrier (and healthier). Just adjust cooking time if you add harder root veggies.
• Broth: Chicken or beef broth works too if you’re not vegetarian. Or even just water in a pinch, but it won’t be as flavorful.
• Herbs: Don’t have thyme or rosemary? Italian seasoning blend is your friend. Or just go with garlic powder and onion powder if you’re really in a bind.
• Lentils: While brown and green are the gold standard for holding their shape, red lentils will work too, but they’ll get mushier and give a creamier texture.

FAQ

Let’s clear the air, shall we?

• Can I make this ahead of time? Absolutely! It’s actually better the next day when the flavors have had time to party together.
• How long does this soup last in the fridge? Easy 3-4 days. It’s like a delicious little time capsule.
• Can I freeze this soup? Yes, ma’am! Let it cool completely, then portion it into airtight containers. It’ll be good for about 3 months.
• Is this soup vegan? If you use vegetable broth, then YES! High five, plant-based pals!
• My soup is too thick, what do I do? Just stir in a little more broth or water until it reaches your desired consistency. Voilà!
• Can I add meat? You bet! Brown some sausage or diced chicken before you sauté the veggies, then proceed. Extra protein, anyone?

Final Thoughts

See? That wasn’t so bad, was it? You’ve just made a delicious, healthy, and ridiculously easy lentil soup. Pat yourself on the back! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy every last slurp.

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