Instant Pot Lentil Soup

This easy lentil soup is made in the Instant Pot with green lentils, lots of veggies, and warm spices for a hearty and delicious vegetarian meal.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 254 Calories

Ingredients

• 1 lemon, juiced
• 3 cups water
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 cube vegetable bouillon
• 4 cups vegetable broth
• 1 cup chopped kale, or to taste
• 1 carrot, peeled and diced
• 0.5 teaspoon salt
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground white pepper
• 0.25 teaspoon fennel seeds
• 0.5 onion, finely diced
• 0.125 teaspoon chile powder
• 1.25 cups green lentils
• 1 small yellow squash, diced

Recipe Instructions

Step 1

Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.

Step 4

Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.