Instant Pot Red Lentil Soup

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 32 minutes

Ingrédients

1 tablespoon olive oil

1 small yellow onion, diced

3/4 cup carrots, diced

3/4 cup celery, diced

½ teaspoon cumin

½ teaspoon smoked paprika

4 cloves garlic, minced

1 ½ cups red lentils

1 15oz can fire-roasted tomatoes

5 cups vegetable broth

2 tablespoons lemon juice

Instructions

Add the olive oil, onion, carrots, and celery to the Instant Pot and set to sauté.

Sauté for 3 minutes, stirring frequently to avoid burning.

Add the cumin, smoked paprika, and garlic and continue to cook for 30 seconds.

Add the red lentils, diced tomatoes, and vegetable broth.

Cancel the sauté function. Then set to manual pressure cook for 12 minutes. It will take about 10 minutes for the Instant Pot to reach pressure, then the timer will begin to count down.

Once the Instant Pot is done cooking, quick-release the pressure by turning the venting knob to “vent” and allow the steam to escape. Once the steam has escaped, remove the lid.

Add the lemon juice and let cool slightly.

Use an immersion blender to blend until mostly smooth. If you do not have an immersion blender, carefully transfer the soup to a blender, allowing steam to escape through the vent, and blend until smooth. Be careful when blending hot soup.

Nutrition

• Taille de Portion: 1 cup
• Calories: 176
• Lipides Totaux: 2.8 g
• Lipides Saturés: 0.4 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 434.4 mg
• Glucides Totaux: 30.2 g
• Fibres Diététiques: 5.3 g
• Sucres Totaux: 4.1 g
• Protéines: 9.5 g