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Dinner for 6

Instant Pot Lentil Soup

Green lentils, bacon, vegetables, tomatoes, and herbs pressure-cook in chicken stock for a hearty soup.

$1.74per serving $
60 minstart to table
6servings

AmericanDairy-freeBudgetFamilyLunchesDinnersInstant PotCold-weather comfortWinter

Ingredients

  • 2 cups dried green lentils
  • 6 slices bacon
  • 1 large onion
  • 6 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 3 bay leaves
  • 6 cups unsalted chicken stock
  • 2 tbsp fish sauce
  • 2 large carrot
  • 2 ribs celery
  • 14 oz crushed tomatoes
  • 1 dash sherry vinegar or rice wine vinegar (optional)
  • freshly chopped parsley

Steps

  1. Set a 6-quart Instant Pot to Sauté, cook the chopped bacon for 5 minutes, and leave the rendered fat in the pot.
  2. Add the onion, garlic, carrots, and celery, then cook for 4 minutes.
  3. Stir in the lentils, cumin, thyme, bay leaves, chicken stock, fish sauce, and crushed tomatoes.
  4. Seal the pot and cook on high pressure for 15 minutes, then let the pressure release naturally for 15 minutes.
  5. Release the remaining pressure, remove the bay leaves, and stir in the vinegar if using.
  6. Taste and add salt and pepper if needed, then serve with parsley.

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