Instant Pot Lemon Spiced Lentil Soup {vegan friendly}
Hello friends, it’s been a while….but I’m still here.
Today I’m sharing a soup recipe that has quickly become a favourite.
You might have been looking forward to a light spring forward dish, but the reality is…
It’s still darn cold out there, and I need my soup!
This soup to be exact, because it’s not only filling and good for you, it’s also delicious, and bursting with flavour.
And as an added bonus it’s vegan friendly.
I first tasted this wonderful soup a few months ago.
A lovely neighbour brought a pot of it over to my mom’s house, after my dad passed away.
It was a heartwarming gesture, that was very much appreciated.
There was a time when bringing food to a neighbour or friend was very common, often for sad occasions, but also for happy ones.
It was a quiet but meaningful way of showing care.
These days it seems to happen less often.
Maybe it’s because we don’t get to know our neighbours the way we used to, thanks to our busy lives. And of course Covid didn’t do us any favours.
But, it’s a shame in my opinion, because at its heart, the act is really about reaching out, showing kindness, even when words fail. Food has a beautiful way of doing that.
Also, it’s a terrific way to discover new (and sometimes very old) recipes, the ones people are actually making in their kitchens.
What do you think?
Now back to that soup…it smelled so good, I couldn’t wait to try it.
I enjoyed every spoonful, so much so that I asked for the recipe.
Needless to say, I had to make an Instant Pot friendly version.
Do I even know how to cook a soup any other way now? LOL apparently not.
Still loving my Instant Pot over here.
And since it turned out beautifully, I will share it with you.
Because, after all, that is the whole point of this blog.
Here is my adapted version of the neighbour’s Lentil Soup.
I hope you give it a try.
*I must give credit where due…the printed copy shows that the original recipe came from Recipe Tin Eats
Instant Pot Lemon Spiced Lentil Soup (vegan friendly)
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 2 celery ribs, finely chopped
- 2 cloves garlic, finely chopped
- 6 cups vegetable broth (you can also use chicken broth)
- 2 cups dried green or brown lentils, well rinsed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp paprika
- 2 bay leaves
- salt and pepper to taste
- zest + juice of 1 lemon
- some fresh, finely chopped basil, coriander or parsley for garnish
Instructions
- Add the oil to the Instant Pot and press SAUTE.
- When screen reads HOT, add onion, carrot and celery and cook for about 8 min, stirring often.
- Add garlic and cook 2 min more.Press CANCEL
- Add broth, then lentils, spices and bay leaves. Give it a good stir
- Pour the canned tomatoes on top, but do not stir in.
- Put the lid on, turn venting knob to SEALING.Press PRESSURE COOK, and set timer for 30 min.
- Once time is done, let the timer count up for 10 min, to allow for natural pressure release
- Carefully turn steam knob to VENTING and let all pressure release.Once it’s done, open the lid and stir the soup well.
- Remove the 2 bay leaves and discard.
- Using an immersion blender, puree soup until almost but not quite creamy. Some small chunks are good for this soup consistency
- Taste and adjust salt and pepper to your liking.
- Stir in the zest and juice of the lemon
- Ladle into bowls, top with some basil and serve with crusty bread
STEP 1
Sauté onion, carrot and celery with olive oil. Add garlic, and sauté a couple minutes more.
STEP 2
Add broth, lentils, spices, bay leaves and canned tomato, but do not stir, pressure cook for 30 minutes.
STEP 3
After allowing natural pressure release for 10 min, open lid, remove bay leaves and puree soup with an immersion blender until desired consistency.
Stir in lemon zest and juice.
STEP 4
Ladle into bowls, garnish with some fresh chopped basil and enjoy
Need more soup ideas? Give these a try….
Instant Pot Loaded Roasted Cauliflower Soup
Lemon Rosemary Chicken Soup in the Instant Pot
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