Name: Instant Pot Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil (extra-virgin); 1 null yellow onions (medium, small diced); 4 null carrots (medium, small diced); 3 stalk celery (small diced); 4 clove garlic cloves (minced); 1.5 cup green lentils (French green lentils (Puy)); 1 can can tomatoes (fire-roasted diced (15 oz)); 1 can crushed tomatoes (15 oz); 4 cup vegetable broth (low-sodium); 4 sprig fresh thyme (fresh); 1 tsp kosher salt; 0.75 tsp smoked paprika; 0.5 tsp black pepper (ground); 1 handful fresh parsley (chopped); 1 sprinkle vegan parmesan (for serving); 1 slice bread (crusty)

Instant Pot Lentil Soup

This Instant Pot lentil soup is a hearty, nutrient-dense main dish that is as affordable as it is flavorful. Featuring French green lentils, fire-roasted tomatoes, and aromatic herbs, it offers a satisfying texture and a subtly smoky finish. Perfect for meal prep, this cozy vegan soup reheats beautifully and is entirely freezer-friendly.

Instructions

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1

Set the Instant Pot to SAUTE. Heat olive oil (2 tbsp) and add onions (1 yellow). Cook until soft and beginning to brown, approximately 8 minutes.
2

Stir in carrots (4), celery (3 stalks), fresh thyme (4 sprigs), kosher salt (1 tsp), smoked paprika (0.75 tsp), and black pepper (0.5 tsp). Sauté for 2 minutes until the vegetables soften slightly.
3

Add garlic cloves (4 cloves) and green lentils (1.5 cups), stirring to coat in the spices for 30 seconds. Pour in can tomatoes (1 can), crushed tomatoes (1 can), and vegetable broth (4 cups).
4

Seal the lid and set to cook on HIGH pressure for 15 minutes. Once finished, allow the pressure to release naturally for 15 minutes.
5

Carefully open the lid, stir the soup, and remove the thyme stems. If too thick, adjust with water. Serve garnished with fresh parsley (1 handful), vegan parmesan (1 sprinkle), and bread (1 slice) for dipping.