Instant Pot Lentil Vegetable Soup Recipe

Lentils: These are the main protein source and add a hearty texture to the soup.

Onion: Adds a sweet and savory depth of flavor.

Garlic: Provides a pungent and aromatic base.

Carrots: Adds sweetness and a slight crunch.

Celery: Contributes a subtle, earthy flavor and crunch.

Diced tomatoes: Adds acidity and richness to the soup.

Vegetable broth: Forms the flavorful liquid base of the soup.

Thyme: A dried herb that adds a subtle, earthy flavor.

Oregano: A dried herb that provides a robust, slightly bitter taste.

Cumin: Adds a warm, earthy flavor with a hint of spice.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth of flavor.

Spinach: Adds a fresh, leafy green element to the soup.

When sautéing the onion and garlic in the Instant Pot, make sure to add just a splash of vegetable broth instead of oil to keep the recipe oil-free and enhance the depth of flavor. Stir frequently to prevent sticking and ensure even cooking. This technique helps to build a rich base for the soup while keeping it healthy and light.

• Green or brown lentils - Substitute with red lentils: Red lentils cook faster and have a slightly different texture but will still provide a hearty base for the soup.

• Onion - Substitute with leek: Leeks offer a milder, slightly sweeter flavor compared to onions and can add a unique taste to the soup.

• Garlic - Substitute with shallots: Shallots have a milder, more delicate flavor than garlic and can add a subtle sweetness to the dish.

• Carrots - Substitute with parsnips: Parsnips have a slightly sweeter and nuttier flavor than carrots, adding a different dimension to the soup.

• Celery - Substitute with fennel: Fennel has a mild anise flavor that can add a unique twist to the soup while still providing a similar texture.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar flavor and consistency, making them a suitable replacement.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the depth of the soup.

• Dried thyme - Substitute with dried rosemary: Dried rosemary has a robust, earthy flavor that can complement the other ingredients in the soup.

• Dried oregano - Substitute with dried basil: Dried basil has a sweet, aromatic flavor that can add a different herbal note to the soup.

• Ground cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can provide a different but complementary spice profile.

• Salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor while also contributing additional depth to the soup.

• Black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can still provide the necessary heat.

• Fresh, chopped spinach - Substitute with kale: Kale has a more robust texture and a slightly bitter flavor, adding a different but nutritious green element to the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled lentil vegetable soup into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 5 days.

• If you plan to keep the soup longer, consider freezing it. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label each container or bag with the date and contents. This makes it easier to keep track of how long the soup has been stored.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup is too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• For an extra burst of freshness, consider adding a handful of freshly chopped spinach or a squeeze of lemon juice just before serving.

• For stovetop reheating, pour the leftover soup into a pot and heat over medium heat. Stir occasionally until the soup is heated through, about 5-7 minutes. Add a splash of vegetable broth if the soup has thickened too much.

• To reheat in the microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time based on your microwave's power.

• If you prefer using the Instant Pot, pour the leftovers back into the pot. Set it to the sauté mode and heat, stirring occasionally, until the soup is warmed through. This method helps maintain the texture of the vegetables and lentils.

• For oven reheating, preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until the soup is hot. This method is great if you’re reheating a large batch.

• If you have a slow cooker, you can reheat the soup on the low setting. Transfer the leftovers to the slow cooker and heat for 1-2 hours, stirring occasionally. This is a convenient method if you want to keep the soup warm for an extended period.

• Instant Pot: A multi-functional electric pressure cooker that will be used to sauté the vegetables and cook the soup under high pressure.

• Measuring cups: Used to measure the lentils, vegetable broth, and other ingredients accurately.

• Measuring spoons: Essential for measuring out the dried thyme, oregano, cumin, salt, and pepper.

• Cutting board: Provides a safe surface for chopping the onion, garlic, carrots, celery, and spinach.

• Chef's knife: A sharp knife for chopping vegetables and mincing garlic.

• Can opener: Used to open the can of diced tomatoes.

• Wooden spoon: Ideal for stirring the ingredients together in the Instant Pot.

• Ladle: Useful for serving the hot soup once it's ready.

• Colander: Used to rinse and drain the lentils before adding them to the soup.

Pre-chop vegetables: Chop onion, garlic, carrots, and celery in advance and store them in the fridge to save time during cooking.

Use pre-washed spinach: Buy pre-washed and chopped spinach to skip the washing and chopping steps.

Batch cook lentils: Cook a large batch of lentils and freeze portions for quick use in future recipes.

Instant pot prep: Measure and prepare all ingredients before starting the Instant Pot to streamline the cooking process.

Canned tomatoes: Use canned diced tomatoes to eliminate the need for peeling and chopping fresh tomatoes.