Lori’s Lentil Soup (Instant Pot Recipe)
This amazing soup is flavored with a wide array of different spices that all come together to make it unforgettable. You will be asking for seconds while also trying to figure out exactly which spice is making it so yummy! Low on the glycemic index, Lentils are a great source of plant based protein, fiber, iron, zinc and B vitamins. This exotic mix of spices will have you coming back for seconds!
| Servings | Prep Time |
| 15 servings (1 cup) | 15minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 2Cups LentilsBrown or Green
- 1/8Cup Black OlivesCrushed
- 4Cloves garlicMinced
- 1 onionWhite, Large, Chopped (or 10 oz. bag frozen)
- 1Cup CarrotsDiced
- 2Stalks CeleryChopped
- 1tsp Oregano
- 1tsp basil
- 1tsp Turmeric
- 1tsp Chili Powder
- 1/2tsp Cumin
- 1/2tsp Coriander
- 14oz Crushed TomatoesOpt for low sodium if you can find it
- 8Cups vegetable broth
- 1 Bay LeafDiscard after cooking
Instructions
- Add a few tablespoons of vegetable broth to a skillet or saucepan and heat. Add black olives, garlic, onion, carrots and celery and saute for 5 minutes. Add all the spices and stir to combine. Cook for another 5 minutes, ensuring the vegetables are soft.
- Pour the vegetables into the Instant Pot (or other similar pressure cooker) and add lentils, tomatoes and vegetable broth. Stir to combine and throw in the bay leaf.
- Using your model’s instructions, set the Instant Pot to High Pressure and the timer for 20 minutes (15 if you have pre-soaked your lentils) and cook.
- Enjoy this delicious and unique soup with a salad. I also like to toast some Ezekiel Flax bread to go with this meal.
Recipe Notes
