Properly cooked lentils are rich and earthy, and it doesn't take much to make them shine. Our lentil soup draws on Italian and mediterranean influences, and it's rich with thyme, sage, plenty of fresh garlic, and crushed tomatoes. Cooking lentil soup in the Instant Pot takes out all the guesswork and results in tender, creamy lentils swimming with chunks of vegetables in a perfectly seasoned broth.
4smallyukon gold potatoesabout 12 oz, diced into 1” chunks
128-oz cancrushed tomatoes
1cupbrown or green lentilsrinsed
1tspkosher saltor to taste
chopped fresh parsleyto taste
Portion out 1 cup of lentils. Sort through the lentils to remove any stones or debris. Place into a mesh strainer and rinse under cool running water to remove any dirt or grime.
Press the “Saute” button and allow the inner pot to heat up. Add the olive oil, heat until it shimmers, then add the onion, carrots, and celery. Toss to coat in the fat and saute until the onions are soft and turn translucent, 6 minutes.
Add the garlic and sage, stir into the vegetables, and saute until the garlic is fragrant, about one minute.
Press the “Saute” button to cancel that feature. Add the potatoes, canned diced tomatoes, lentils, and vegetable stock. Give everything a good stir.
Seal the pot, ensure the vent is set to “Sealing”, and program to “High Pressure” for 15 minutes. It will take approximately 20 minutes for the pot to come to pressure. Allow pressure to release naturally or perform a quick release.
Open the pot, taste for seasoning, and season with salt to taste. Portion into soup bowls and garnish with fresh parsley if desired.
Store in the fridge for up to 5 days. Store in the freezer for up to 2 months.
Reheat on the stovetop over a medium-low flame until warmed through.
Cooking lentils (or any beans) with salt can make them tough, so season with salt after the soup has cooked. Taste for seasoning and adjust with salt as needed.
Substitute yukon golds for whatever potatoes you have on hand.
Add stemmed and chopped kale for extra nutrition after releasing the pressure. Turn on the Saute function and simmer 5 minutes, or until the kale is cooked through.
Feel free to use whatever type of canned tomato you have on hand - stewed, diced, pureed, etc. If you only have whole canned tomatoes, blend in a blender or crush by hand before adding to the instant pot.