Instant Pot Lentil Soup

It's hearty, rich, and flavor-packed yet healthy, vegan, and gluten-free. Thanks to the Instant Pot, it's so easy & quick to make and is great for meal prep and freezing.

– Extra virgin olive oil – Yellow onion – Medium carrots – Garlic cloves – Vegetable broth – Baby potatoes – French green lentils – Bay leaves – Parsley – Tomatoes – Kosher salt – Black pepper – Dijon mustard – Balsamic vinegar

Ingredients

STEP 1

Heat the olive oil in the Instant Pot on the Sauté setting. Once hot, sauté the onions with a pinch of salt until nicely golden and completely soft, 6 to 9 minutes.

STEP 2

Add the carrots and garlic and a pinch of salt, and cook for 3 minutes.  Pour in a bit of veggie broth to deglaze, scraping up any browned bits.

STEP 3

Add the rest of the broth, lentils, potatoes, salt and pepper, and bouquet garni (fresh herb bundle tied with kitchen twine).  Stir well to submerge the bouquet garni.

STEP 4

Pour the crushed tomatoes on top but do not stir. Pressure cook for 12 minutes, then allow a natural pressure release for 12 minutes.  Open the pot and stir in the balsamic vinegar and Dijon mustard.

SWIPE UP TO SEE FULL RECIPE

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