Instant Pot Lentil Soup

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Whether working, running around, or training in the cold weather, there is nothing better than a bowl of soup to warm you up and thaw you out after your chilly outdoor endeavors. This Instant Pot Lentil Soup is not only healthy, hearty, and meat-free but also delicious. Leftovers reheat well. Refrigerate or freeze leftovers in freezer safe mason jars. Reheat gently, adding a little extra water or broth to thin if needed, for a quick lunch or dinner meal.


Instant Pot Lentil Soup
By Joey Mock, RD, LD, CLT

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, small diced
  • 4 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 sprigs fresh thyme, leaves removed and stems discarded
  • 1 teaspoon kosher salt
  • ¾ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 ½ cups dried lentils (green or brown), rinsed
  • 4 cloves garlic, minced
  • 1 (8 ounce) container fresh baby portobello mushrooms, chopped
  • 1 can (~26-30 ounces) crushed or finely chopped tomatoes
  • 6 cups low-sodium vegetable broth*
  • Chopped fresh parsley, for serving
  • Freshly grated Parmesan cheese, optional for serving

Preparation
  1. Add the oil to the Instant Pot. Set to SAUTE. Once the oil is warm, add the onion and cook, stirring often, until it begins to soften.
  2. Add the carrots, celery, thyme leaves, salt, paprika, and pepper to the pot. Sauté until the carrots and celery are slightly soft.
  3. Add the rinsed lentils and garlic to the pot and stir to coat them. Cook until the garlic is fragrant (less than a minute). Cancel the Saute setting on the Instant Pot.
  4. Add the mushrooms, crushed tomatoes, and vegetable broth.
  5. Cover and seal the Instant Pot. Set to cook on HIGH pressure for 15 minutes. Pot will take about 20 minutes to come to pressure before timer begins.
  6. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 20 additional minutes (if in a rush, and the pressure valve has not dropped with natural release, follow the manufacturer's guide for quick release by turning to vent but be careful of water splash). Carefully unlock and remove the lid from the instant pot once valve drops.
  7. Stir the soup. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley and Parmesan cheese if desired.

*Reduced sodium chicken broth can be substituted for a non-vegetarian option

Adapted from: Well Plated recipe.

from Trimarni Coaching and Nutrition https://ift.tt/2uycd8n

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