Lovely warming soup packed full of good stuff made using the pressure cook function on my Instant Pot.  You could always adapt the recipe to cook on the hob by soaking the dried lentils as per the packet instructions first, then sauté the veg before adding the rest of the ingredients. Simmer for about 30 minutes. Voila!

Instant Pot Lentil Vegetable Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soups & Starters

Servings 6

Ingredients

  

• 1 tbsp olive oil
• 1 large onion
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 4 cloves garic, minced
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/4 tsp black pepper
• 960 ml vegetable stock
• 500 g green lentils, rinsed
• 2 tbsp tomate puree
• 1 bay leaf

Instructions

 

• Set the Instant Pot to saute and add the olive oil. Gently cook the onion, carrot and celery until softened. Stir frequently. Add the garlic, cumin, salt, pepper and thyme, cook for one minute.
• Add the vegetable stock, lentils, tomato puree and bay leaf. Stir well. Place the lid on the pot and make sure the valve is in the "sealing" position. Cook on manual for 30 minutes.
• Use natural pressure release, it may take 15-20 minutes until the lid can be released.
• Serve with some crusty bread or just a drizzle of olive oil.

Notes

Per serving approx.:

155 Kcal, 18g Carbohydrate (3g sugars), 8g protein, 3f Fat (0g saturates), 4g fiber