Ingredients
Units
Scale
- 1 cup dried lentils (green or brown), rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Turn on the Instant Pot and select the ‘Sauté’ function. Add a splash of oil and sauté the onion, carrots, and celery until softened, about 3-4 minutes. Stir in the garlic, cumin, and paprika, cooking for an additional minute.
- Add Ingredients: Add the rinsed lentils, diced tomatoes, broth, and bay leaves to the pot, stirring to combine. Season with salt and pepper.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ and set the timer for 15 minutes.
- Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
- Serve: Open the lid, remove the bay leaves, and stir the soup. Taste and adjust the seasoning if necessary. Garnish with fresh parsley if desired, and serve hot.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4 bowls
- Calories: 210kcal
- Fat: 2g
- Carbohydrates: 36g
- Protein: 12g