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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 13g||45%|
|Total Sugars 15g|
|Vitamin C 38mg||188%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This soup goes from basic to sophisticated by using French lentils and seasoning with the elegant and unique French Espelette pepper. French lentils are a variety of green lentils with a nutty and peppery kick, as well as a slightly earthy flavor. They also tend to hold their shape well in a recipe like this.
The ingredient that gives this soup its distinctive flavor is Espelette pepper. This is a variety of pepper that’s cultivated in the French commune of Espelette in the French Basque country. It offers a mild heat and distinctive flavor. If you can’t find Espelette pepper in your local grocery store, it can be ordered online or found in French specialty stores. You won’t regret adding this gourmet ingredient to your spice cabinet. Alternately, smoked paprika is a delicious substitute in this recipe.
This classic French recipe is prepared quickly and easily by using the Instant Pot. There is no need to soak the lentils and the soup cooks on high pressure for only 15 minutes. It also calls for vegetable broth, so it’s vegetarian and vegan. Be sure to serve this lentil soup with warm, crusty French bread. For added elegance, it pairs well with white or red French wine such as a Sancerre or pinot noir.
2 tablespoons olive oil
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon Espelette pepper, or smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups French green lentils
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14.5-ounce) can fire-roasted crushed tomatoes
4 cups low-sodium vegetable broth
1/3 cup fresh parsley, chopped
Gather the ingredients.
Drizzle olive oil into Instant Pot and set to sauté. Once oil is hot, add onion. Cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add carrots and celery and sauté until softened, about 4 minutes.
Add minced garlic, thyme, Espelette pepper, salt, and black pepper. Sauté for 30 seconds, until garlic is fragrant.
Add lentils, diced tomatoes, crushed tomatoes, and vegetable broth.
Cover and seal pressure cooker, then use manual setting to cook on high pressure for 15 minutes. After 15 minutes of high pressure, allow cooker to release pressure naturally. This will take about 10 to 15 additional minutes. The pressure cooker is safe to open when the pressure valve is down.
Open lid and stir soup to combine. Taste soup and adjust seasonings as desired. If necessary, add additional broth to achieve desired consistency.
Serve hot with a sprinkle of fresh parsley and crusty French bread for dipping.
Video about How To Cook Lentil Soup In Instant Pot
THE BEST Instant Pot LENTIL Soup Recipe | NO Sauteing
The BEST Instant Pot Lentil Soup Recipe with green or brown lentils, canned tomatoes🍅, spinach and Parmesan cheese 🧀. Only 5 mins of prep and no sauteing. Healthy, hearty and absolutely delicious lentil soup in your electric pressure cooker. And there is one flavor booster at the end you don’t want to miss! Enjoy!
▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼
I am truly obsessed with my Instant Pot 💛. If you visit my blog https://ifoodreal.com you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux https://amzn.to/2Z99gUY. It is big enough to make this recipe. You can cut recipe in half and fit into a 3 quart Instant Pot https://amzn.to/31FniiT if cooking for 2 people or less. Keep same cooking time.
OTHER KITCHEN TOOLS USED:
Glass bowls https://amzn.to/31jvRR1
Measuring spoons https://amzn.to/2AYEa8W
Rose gold ladle https://amzn.to/2LYOZ1e
YOU CAN CHECK OUT ALL MY KITCHEN TOOLS HERE:
MORE INSTANT POT RESOURCES:
3 Simple Ways to Bring Instant Pot to Pressure Faster https://youtu.be/wRPr7O1Cx8A
How to Naturally Release Instant Pot https://youtu.be/ydV9-RkDdu8
How to Quick Release Instant Pot https://youtu.be/yEtn5Q_4vPw
How to Use Instant Pot 1st time https://youtu.be/AtOeM3rIhM8
10 Things NOT TO DO With Instant Pot https://youtu.be/r0TYEmYlT5I
And here is How to Clean Instant Pot https://youtu.be/h_uHvpdo83Q
Not sure Which Instant Pot to buy? https://youtu.be/QoxOSYpDyuQ It is all based on your family size and lifestyle. And good read is here https://ifoodreal.com/which-instant-pot-to-buy/
INSTANT POT LENTIL SOUP RECIPE:
●1 medium onion, chopped
●2 large carrots, chopped
●2 small celery, chopped
●2 cups green or brown lentils, rinsed & drained (uncooked)
●28 oz can diced or crushed tomatoes, low sodium
●2 tsp cumin
●2 tsp oregano
●1 tsp salt
●Ground black pepper, to taste
●2 bay leaves
●2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium
●11 oz box of spinach or kale
●1 large garlic clove, grated
●Parmesan cheese, for serving
●In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.
●Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
●Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
●Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.
🔹Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
🔹Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
🔹Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
🔹Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
🖨 PRINT RECIPE HERE: https://ifoodreal.com/instant-pot-lentil-soup/
♨ MORE INSTANT POT SOUPS & STEW to TRY:
Instant Pot Taco Soup: https://youtu.be/S_rhSy5yCbc
Instant Pot Chicken Noodle Soup https://youtu.be/i5d7LP6hPiE
Instant Pot Chicken Wild Rice Soup https://youtu.be/AeCPh3DKsok
Instant Pot Beef Stew: https://youtu.be/IsbxV671-Pk
⏱Time Stamps ⏱
0:01:50 Lentil soup ingredients to Instant Pot
0:05:25 Add water to max fill line (pro tip!)
0:06:09 Lock lid and move valve to seal
0:06:35 Pressure cook high, natural or quick release
0:09:30 Add spinach, garlic, herbs
0:11:47 Grate fresh parmesan into individual bowls, serve
#ifoodreal #instantpot #pressurecooker
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