Description
A hearty, aromatic lentil soup made in the Instant Pot. Featuring savory garlic and a blend of fresh herbs for a deep, comforting flavor.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, minced
- 1 bay leaf
- 6 cups vegetable broth
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to the Sauté function and add olive oil.
- Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in 1 cup of vegetable broth and scrape the bottom of the pot to remove any browned bits.
- Add the rinsed lentils, the remaining vegetable broth, and the bay leaf. Stir to combine.
- Secure the lid and set the valve to Sealing. Pressure cook on High for 15 minutes.
- Allow a natural pressure release for 10 minutes, then manually vent any remaining steam.
- Remove the bay leaf and stir in the lemon juice. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mediterranean