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Instant Pot Lemon Spiced Lentil Soup (vegan friendly)

Servings: 6

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