Instant Pot Lentil Soup

Ingredients

  • 2 tsp peanut or avocado oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 1 tsp salt
  • 1 Tbsp tomato paste
  • 2 carrots, sliced into ¼-inch pieces
  • 2 celery stalks, diced (optional)
  • 1 lb waxy potatoes, such as Yukon Gold or Red Bliss, washed but unpeeled, chopped
  • 1 C red lentils, sorted and rinsed
  • 1 C green or brown lentils, sorted and rinsed
  • 8 C water
  • 4 tsp Better Than Bouillon vegan broth base
  • 1 bunch kale or similar green (such as chard), chopped
  • Salt and pepper, to taste

Equipment

  • Instant Pot
  • Measuring cups and spoons

Process

  1. Set Instant Pot to “Saute.” Heat the oil.
  2. Saute onions, garlic, spices, tomato paste, carrots, celery (if using), and potatoes for 3–5 minutes, or until onions begin to soften.
  3. Stir in the lentils to combine.
  4. Add water and broth base, and mix well.
  5. Close the lid, making sure the steam valve is turned to “Sealing.” Set the Instant Pot to “Manual” and set the timer to 3 minutes. (It will take 10–20 minutes for it to come to pressure.)
  6. Use the quick release method to release the pressure until it is safe to unlock the lid.
  7. Stir in the kale, season to taste with salt and pepper, and serve.