How to store Lentil Soup?

Leftovers will keep 4 days in the refrigerator in an airtight container and are even more delicious as the flavors have time to meld. Freeze Lentil Soup in Mason Jars in the freezer for up to 3 months, leaving an inch of headroom for expansion. Thaw overnight in the fridge before reheating.

What toppings go with Lentil Soup?

Drizzle of olive oil Squeeze of lemon juice Fresh flat-leaf parsley leaves Fresh diced tomatoes Chili flakes (optional) Grated parmesan cheese (optional, not vegan)

Can I add more protein to this lentil soup?

Sure! If you wish you can add extra protein such as sausage, ground beef or turkey and even top with bacon or tofu bacon.

Should I soak lentils before cooking?

For easier digestibility, it is recommended that you soak lentils for 2-4 hours with ACV or lemon juice to neutralize phytic acid. However, pressure cooking (like in an instant pot) unsoaked lentils reduces the phytic acid. (Phytic acid may impair the body's absorption of minerals-but this is rarely a concern for those following a well-balanced diet.)

Middle Eastern Instant Pot Lentil Soup

Name: Instant Pot Lentil Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: middle eastern
Ingredients: 1 onion, diced (or sub 2 fat shallots); 4-8 cloves garlic, rough chopped; 3 tablespoons olive oil; 2 cups carrots, diced; 2 cups celery, diced; 1 1/2- 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 herbs de Provence or Italian herbs; 1 tablespoon tomato paste; 2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices); 4 flavorful cups veggie stock (or chicken stock- use 3 bouillon cubes w/ water); 2 cups water; 1 ¼ cup small Black Caviar lentils or French Green Lentils (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. 🙂

Description

This Instant Pot Lentil Soup is cozy and comforting! Infused with fragrant Middle Eastern spices, it can be made in your Instant Pot or on your stovetop. Vegan, fast & easy. Includes a Video.

Ingredients

Units Scale

1 onion, diced (or sub 2 fat shallots)
4–8 cloves garlic, rough chopped
3 tablespoons olive oil
2 cups carrots, diced
2 cups celery, diced
1 1/2– 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 herbs de Provence or Italian herbs
1 tablespoon tomato paste
2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices)
4 flavorful cups veggie stock (or chicken stock- use 3 bouillon cubes w/ water)
2 cups water
1 1/4 cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for 1/4 cup of the lentils for a creamier texture. 🙂

Garnishes: with a drizzle of olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes (Aleppo chili is nice here) and

Serve with warm toasty pita bread.

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Instructions

See notes for stovetop.
Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes.
Add the veggies. Sautéing 4-5 more minutes. Add the spices, salt and 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.
Let the pressure release either manually or natural release.
Taste, adjust salt, adding more to taste.
Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsley and fresh diced tomato (optional)

Notes

Stovetop Instructions: Saute onion and garlic in olive oil over medium-high heat until fragrant, about 3 minutes, add chopped veggies, lower heat and saute for 5 minutes. Add the spices, salt and tomato paste, toasting them a bit. Add the broth,and water and scrape up any brown bits. Add the lentils, tomatoes bay leaves, bring to a simmer, cover, and simmer on medium-low or low heat until the lentils are cooked through. 20-30 minutes, depending on their size.

Lentils: Small Black Caviar lentils (or French Green Lentils) cook much faster than regular large 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 Black Caviar lentils for a creamier texture.The larger the lentil, the longer you will need to cook.

For a creamier consistency, feel free to blend the soup or blend partially.

Nutrition

Serving Size: 1 ½ cups without garnish
Calories: 264
Sugar: 6.4 g
Sodium: 646.5 mg
Fat: 8.1 g
Saturated Fat: 1.2 g
Carbohydrates: 39.1 g
Fiber: 7.9 g
Protein: 11.9 g
Cholesterol: 0 mg