Instant Pot Lentil Soup with Potatoes
Instant Pot Lentil Soup with Potatoes is bursting with flavors, tender potatoes & buttery tender green lentils. Made with pantry staple ingredients under 30 mins. This green lentil soup instant pot recipe is vegan, gluten free & budget friendly.
Equipment
- 6 quart instant pot
Recipe Video
Ingredients
- 1.25 cups green lentils - **you can also use brown lentils.
- 2 cups potatoes - **Yukon gold potatoes peeled & diced into 1 inch cubes. About 4 small potatoes.
- 1 cup onion - **yellow onion roughly chopped.
- 1 tablespoon garlic - **minced.
- ½ cup carrots - **diced into small cubes.
- ½ cup celery - **roughly chopped into small pieces.
- 15 ounce crushed tomatoes - **from the can. 425 g.
- 2 tablespoon lemon juice - **freshly squeezed lemon juice.
- 2 Bay Leaves
- salt to taste - **add according to your own personal taste preference.
- 2 tablespoon olive oil - **use extra light or light olive oil.
Seasonings
- 2.5 teaspoon paprika - **sweet paprika.
- 1.5 teaspoon curry powder
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes - **skip if making it for kids. Use 1 teaspoon if you prefer a spicy lentil soup.
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper - **or freshly crushed black pepper.
Liquid
- 4 cups vegetable stock - **our homemade veggie stock is the best. You can make it with scraps & it stores well too.
Instructions
Saute Aromatics, veggies
- Set the instant pot on Saute on NORMAL heat setting. You can adjust the heat by pressing the SAUTE button more than once. Add oil, when the oil becomes moderately hot add the chopped onion, garlic, carrots & celery. Saute until the onion begins to turn soft. Add salt according to your personal taste preference. Salt will help to quicken the sauteing process.
- Now, add all the seasonings mentioned above in the "Seasonings" section in the ingredients. Saute for 30 seconds. This will help release flavors. Add the peeled diced potatoes and saute for 1 min. Cancel the SAUTE function.
Deglaze pot
- Add the vegetable stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and help prevent the BURN error. DO NOT rush this step.
- Pick the green lentils, rinse them well under running tap water & drain them with the help of a colander or strainer. Transfer the rinsed green lentils into the instant pot & give everything a good stir. Add the crushed tomatoes and stir to mix well. Throw in the bay leaves.
Pressure cook & serve
- Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for 10 mins. Once the cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release immediately by manually moving the valve from the seasling to the venting position. Once the floating metal pin on top of the lid drops open the lid carefully. Discard the bay leaves, add lemon juice and stir the soup gently to mix everything well. You can add a few splashes water to adjust the consistency of the soup as per your liking. Todays recipe will reward you with a thicker soup. Serve the green lentils soup immediately garnished with fresh chopped parsley and enjoy!
Notes
- Lentils: Use either green or brown lentils. I have not tested this recipe using French green lentils.
- Potatoes: Use either Yukon gold or red potatoes peeled or unpeeled.
- Soup consistency: Todays recipe will reward you with a thick soup. You can thin it out easily by adding a few extra splashes of water or veggie stock.
- Spicy lentil soup: Todays recipe is not spicy, it has a slight kick. If you love spicy lentil soup do add 1 teaspoon red pepper flakes or about ½ teaspoon cayenne.
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