This healthy and nutritious Instant Pot lentil soup is low in calories and high in fibre. It’s tasty, super simple to make and is vegan-friendly and gluten-free.
1 medium onion, finely diced
1 large carrot, diced into cubes or into thin strips
1 large red bell pepper, diced into small cubes
1 long red chilli (jalapeño), seeds out and finely diced
1 1/2 cups dried yellow lentils, rinsed and drained (you can use other lentils too)
1 tin (14 oz / 400 g) crushed or diced tomatoes
3 garlic cloves, finely diced or grated
1 teaspoon dried thyme (or oregano)
2 bay leaves
1/4 teaspoon pepper
1 teaspoon salt (see notes)
1 teaspoon cumin powder
Juice of 1/2 lemon
To serve: fresh cilantro (coriander) or parsley and an option of Greek yoghurt, sour cream or dairy-free yoghurt and grated cheese.
Turn the Instant Pot. Add all of the ingredients and stir through.
Close the lid and point the pressure vent to Sealing. Set to Manual, HIGH pressure and adjust the time to 12 minutes. The Instant Pot will take 10-15 minutes to come to pressure and the countdown from 12 minutes will begin.
Once the timer stops, allow the pressure to release naturally for about 5 minutes and then use the quick release method to let off the rest of the steam (carefully point the top pressure valve to Venting and step away).
Open the lid and stir in the juice of half a lemon (about 2 tablespoons). Taste for salt and pepper and adjust as you please. Serve as is or feel free to stir in a dollop of yoghurt or sour cream and top with some grated cheese. Fresh cilantro on top is lovely.
If using low-sodium vegetable stock, add 1 teaspoon of salt to the broth. Otherwise, only add 1/2 a teaspoon and then taste for salt once the soup is cooked.
We used yellow lentils but you can use any coloured lentils in this soup.