Go Back
+ servings
5 from 2 votes

Instant Pot Lentil Soup

by: claire cary

This instant pot lentil soup is hearty, filling, so easy to make and naturally vegan! It's the perfect cozy soup to prep for the week and is bursting with fresh flavor.
/ /
Prep: 10 minutes
Cook: 10 minutes
Pressure Time 10 minutes
Total: 30 minutes
4

Ingredients

  • 1 medium/large yellow onion
  • 2 stalks celery
  • 3 large carrots
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 1, 15 ounce can tomato sauce
  • 2 tbsp tomato paste
  • 1 ½ cups green lentils
  • 4 cups veggie broth
  • 2 bay leaves
  • 1 tsp salt or more to taste
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp oregano
  • 1 tsp paprika
  • ½ tsp red pepper flakes less for less spice
  • 2 cups chopped kale
  • 2 tsp red wine vinegar

Instructions

  • Dice the onion and add to the instant pot with the olive oil.
  • Set to the saute function and saute for 3-5 minutes or until it starts to look translucent.
  • Add in the diced carrot, diced celery and minced garlic.
  • Saute an additional 5 minutes.
  • Add in all remaining ingredients aside from the kale and vinegar.
  • Put the lid on and set the valve to sealing. Set manual high pressure for 10 minutes. It will take about 10 minutes to come to pressure, and then the 10 minutes of cooking will actually start.
  • Once it's done cooking, let the pressure release naturally for about 10 minutes, then set the valve to venting and let it finish releasing.
  • Give it a good stir and discard the bay leaves, then transfer 2 cups worth to a blender and blend until smooth. Transfer back to the instant pot and stir to combine. This helps thicken the soup and gives it a really nice creamy texture. You can also use an immersion blender and lightly pulse while in the IP if you have one.
  • Finally, add in the finely chopped kale and red wine vinegar. Taste and adjust seasonings as desired. Serve with fresh bread and a sprinkle of parsley. Enjoy!

Notes

As written, this recipe has a medium spice, but that is coming from someone who is very sensitive to spice. All others who tried this recipe said it was perfect when made with 1/2 tsp of red pepper flakes. Feel free to scale up or down to adjust the spice level.
White or red onion will also work if that's what you have!
You can sub the can of tomato sauce for a can of diced tomatoes if you prefer to have a bit more texture.
Serving: 1bowl / Calories: 396kcal / Carbohydrates: 55g / Protein: 21g / Fat: 8g / Fiber: 25g / Sugar: 6g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!