Instant Pot Lentil Soup
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.99 out of 5 stars
(61)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cups chopped carrots, about 4 medium
- 6 kale leaves, stems finely diced, leaves chopped
- 4 garlic cloves, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ¾ cup uncooked green lentils
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs, bundled
- 1½ teaspoons sea salt
- Heaping ½ teaspoon ground cumin
- Freshly ground black pepper
- 6 cups vegetable broth
- Red pepper flakes
- ½ cup chopped fresh parsley, for garnish
- Grated Parmesan, for serving, optional
- Crusty bread, for serving
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Preparation
Chef’s notes
Stovetop Instructions
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until the vegetables start to soften, about 8 minutes.
Stir in the kale stems, garlic, and cumin, followed by the vinegar, tomatoes, broth, thyme, lentils, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until the lentils and vegetables are tender.
Add the kale leaves and cook for 5 minutes more, or until wilted. Add a pinch of red pepper flakes and season to taste with salt and pepper. Garnish with the parsley and Parmesan cheese, if desired.