Make Life Simple Insta Pot Lentil Soup

Make Life Simple Insta Pot Lentil Soup
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils
Yields: 5 servings
30-minutes or less, Vegan

Make Life Simple Insta Pot Lentil Soup

Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home

Chef's note: “This Middle Eastern-inspired, ‘Make Life Simple Instant Pot Lentil Soup’ is vegan, gluten-free and can be made on the stove top or in an Instant Pot in with 12 minutes of cook time. Flavorful and healthy!”

1 onion, diced (or sub 2 fat shallots)

6-8 cloves garlic, rough chopped

2 Tablespoons olive oil

4 cups diced veggies – any mix of carrots, celery, parsnip, bell pepper, potato, cabbage (I normally use 1-2 carrots, 1 parsnip, 1-2 celery)

1 1/2  teaspoons salt, more to taste.

1 Tablespoon cumin

2 teaspoons coriander

2 teaspoons curry powder

1 teaspoon turmeric

1/2  teaspoon allspice (optional)

1 bay leaf or 1 teaspoon Herbes de Provence or Italian herbs

2 Tablespoons tomato paste

2 medium tomatoes, diced with their juices (one can diced)

4 flavorful cups chicken or veggie stock (or use 3 bouillon cubes w/ water)

2 cups water

1 ¼ cup small Caviar black lentils or French Green Lentils, rinsed and sorted. (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture. 

Finish with olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes (Aleppo chili is nice here), and toasted pita.

Saute onion and garlic in the Instant Pot in 2 Tablespoons oil until fragrant and tender, about 2-3 minutes. (Or cook in a Dutch oven on the stove, over medium-high heat.)

Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant Pot to Pressure Cook on Normal for 12 minutes. (If cooking on the stovetop, bring to a simmer and cover, simmering on low for 20-25 minutes.)

Let the pressure release.

Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsly and fresh diced tomato (optional).

Little Caviar black lentils (or French green Lentils) cook much faster than regular brown lentils. Red lentils have been split and will work here too, and will cook fast, but will give a different consistency. Sometimes I’ll substitute a ¼ cup of split red lentils for the Caviar black lentils for a creamier texture. If going with conventional large brown lentils, increase time to 20 minutes.

The leftovers are even more delicious as the flavors have time to meld.

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home