Name: Instant Pot Lentil Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 1 teaspoon; Onion, chopped - 1 large; Red bell pepper, chopped - 1; Carrot, chopped - 1; Garlic, minced - 3 cloves; Chicken broth - 4 (14.5 ounce) cans; Lentils, rinsed and drained - 1 pound; Zucchini, chopped - 2 medium; Eggplant, peeled and chopped - 1 small; Diced tomatoes with juice - 1 (14 ounce) can; Dried parsley - 1 tablespoon; Ground cumin - 2 teaspoons; Salt - 1 teaspoon; Lemon zest - 2 teaspoons; Lemon juice - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Lentil Vegetable Soup

1. Vegetable oil - 1 teaspoon

2. Onion, chopped - 1 large

3. Red bell pepper, chopped - 1

4. Carrot, chopped - 1

5. Garlic, minced - 3 cloves

6. Chicken broth - 4 (14.5 ounce) cans

7. Lentils, rinsed and drained - 1 pound

8. Zucchini, chopped - 2 medium

9. Eggplant, peeled and chopped - 1 small

10. Diced tomatoes with juice - 1 (14 ounce) can

11. Dried parsley - 1 tablespoon

12. Ground cumin - 2 teaspoons

13. Salt - 1 teaspoon

14. Lemon zest - 2 teaspoons

15. Lemon juice - 1 tablespoon

How to cook deliciously - Instant Pot Lentil Vegetable Soup

1. Stage

Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.

2. Stage

Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.