Best 2 Instant Pot Lentil Vegetable Soup Recipes

Jump into a delectable journey of flavors with this comprehensive guide to crafting the perfect Instant Pot lentil vegetable soup. Whether you're a seasoned culinary expert or just starting your cooking adventure, this article will provide you with the essential knowledge and techniques to create a hearty, wholesome, and delicious soup that will satisfy your taste buds and nourish your body. From choosing the right lentils and vegetables to mastering the art of seasoning and garnishing, we'll cover every step of the process to ensure that your Instant Pot lentil vegetable soup is an instant hit. Get ready to discover a world of culinary possibilities and embrace the warmth of this comforting dish.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® LENTIL VEGETABLE SOUP

Instant Pot® Lentil Vegetable Soup image

Warm and healthy one-pot dish cooked in an Instant Pot®.

Provided by peloquinswife

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Steps:

Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g

INSTANT POT LENTIL VEGETABLE SOUP

Instant Pot Lentil Vegetable Soup image

A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

Ingredients

1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
When the venting is complete, remove the lid of the Instant Pot.
Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!

Tips:

Lentils are a great source of protein, fiber, and iron, making them a healthy and filling addition to any soup.
Use a variety of vegetables to add flavor and texture to your soup. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Season your soup with herbs and spices to taste. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
If you want a thicker soup, you can add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water, while a roux is made by cooking equal parts butter and flour.
Serve your soup with a side of bread, crackers, or rice.

Conclusion:

Instant Pot lentil vegetable soup is a delicious, healthy, and easy-to-make meal that is perfect for a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.