Description
A heartwarming, protein-rich soup made in the Instant Pot with lentils, fresh vegetables, and zesty lemon juice.
Ingredients
Scale
- 1 cup lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 lemon, juiced
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside to remove any impurities.
- Turn the Instant Pot to ‘Sauté’ mode. Add the diced onion, chopped carrots, chopped celery, and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
- Stir in the ground cumin and turmeric, letting the spices toast for a minute before adding the rinsed lentils to the pot.
- Pour in the vegetable broth and the freshly squeezed lemon juice.
- Close the lid of the Instant Pot and set it to ‘Manual’ for 15 minutes.
- Once cooking is complete, allow for a natural pressure release for about 10 minutes.
- Open the lid carefully, then season your soup with salt and pepper. Stir well to distribute the seasoning throughout.
- Serve the soup hot, garnished with fresh parsley.
Notes
Customize the vegetables and adjust the consistency to your liking. Use canned lentils for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg