Instant Pot Mediterranean Brown Lentil Soup
Hearty pantry-staple lentil soup loaded with carrots, celery, garlic, and lemon zest.
instant-pot Timer
Set for 15 mins @ High Pressure (10-12 psi)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Sauté diced onion, carrots, and celery in 2 tbsp olive oil for 3 minutes.
Add 16 oz rinsed brown lentils, 6 cups vegetable broth, canned tomatoes, and Italian herbs.
Pressure cook on High for 15 minutes with a 10-minute natural release.
Stir in fresh baby spinach and 2 tbsp lemon juice before serving.
Step-by-Step Guided Instructions
Select Sauté mode on the Instant Pot. Heat 2 tbsp olive oil, then add 1 chopped yellow onion, 2 diced carrots, and 2 sliced celery stalks. Sauté for 3 minutes until fragrant.
Sweating aromatics first releases sweet caramelized sugars into the broth.
Add 4 minced garlic cloves, 16 oz rinsed brown lentils, one 14-oz can diced tomatoes with juice, 6 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, and 1.5 tsp kosher salt. Stir well.
Brown or green lentils hold their shape under pressure; avoid red lentils here as they turn into puree.
Seal the lid and cook on High Pressure for 15 minutes. Let natural release for 10 minutes, then vent remaining pressure.
Lentils continue absorbing liquid gently during natural release without splitting skins.
Open lid and stir in 2 cups fresh baby spinach and 2 tbsp fresh lemon juice. The residual steam wilts the spinach in 60 seconds.
A squeeze of fresh lemon right at the end brightens earthy lentils instantly.
Cost per bowl on this meal is under $1.20 and delivers 18g of plant-based protein.
Serve with warm buttered crusty French bread for dipping.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Reheat in a pot on medium heat for 5 minutes, adding 1/4 cup water if the soup has thickened overnight.