Instant Pot Lentil Soup

Name: Instant Pot Lentil Soup
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

Categories > Accompaniements, Dried beans and legumes, Gluten free, Instant Pot Recipes, Money-Saving Recipes, Recipes, Soups

Ingredients > cheese, lentil, marjoram, onion, parsley, thyme, tomato

Tags > Instant Pot, soup

Instant Pot Lentil Soup

The pressure cooker is the ideal appliance for cooking this soup; no need to stir at the beginning of cooking to prevent the lentils from sticking to the bottom of the pan and they have tender texture. By counting the preparation time, the cooking time and the rest time the soup takes 1 ½ hours to prepare.

Servings: 6

Preparation20 minsCooking30 minsTotal50 mins

1 cup (195 g) brown dry lentils, rinsed

5 cups (1,25 liter) beef or chicken broth

1/4 cup (60 ml ) chopped fresh parsley

2 large onions, chopped

1 carrot, grated

3 tomatoes, peeled and chopped OR 2 cups (500 ml) canned tomatoes, chopped

1/2 teaspoon (2 ml) dry marjoram

1/2 teaspoon (2 ml) dry thyme

Salt (1 teaspoon-5 ml) if using unsalted broth

1/4 teaspoon (1 ml ) ground black pepper

1 cup (250 ml) grated cheddar or swiss cheese

3 tablespoons (45 ml) extra virgin olive oil

Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.

When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.

Ingredients

1 cup (195 g) brown dry lentils, rinsed

5 cups (1,25 liter) beef or chicken broth

1/4 cup (60 ml ) chopped fresh parsley

2 large onions, chopped

1 carrot, grated

3 tomatoes, peeled and chopped OR 2 cups (500 ml) canned tomatoes, chopped

1/2 teaspoon (2 ml) dry marjoram

1/2 teaspoon (2 ml) dry thyme

Salt (1 teaspoon-5 ml) if using unsalted broth

1/4 teaspoon (1 ml ) ground black pepper

1 cup (250 ml) grated cheddar or swiss cheese

3 tablespoons (45 ml) extra virgin olive oil

Directions

When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.

Instant Pot Lentil Soup

Ingredients Directions