Instant Pot Lentil Soup
from Tiffany at eatathomecooks.com
Servings: 6 - 8
Calories: 226kcal
Ingredients
- 1 onion diced
- 2 cloves garlic crushed
- 2 Tbs. olive oil
- 3-4 carrots chopped
- 2 stalks celery chopped
- 4 cups vegetable stock
- 1¼ cup lentils
- 15 oz. diced tomatoes
- salt & pepper to taste
- balsamic vinegar for serving
Instructions
- Add the onions, garlic and oil to the Instant Pot.
- Use the sauté button to cook until the onions are nearly translucent.
- Add carrots and celery and cook a few more minutes.
- Stir in vegetable stock, lentils, and diced tomatoes with their juice.
- Seal the lid and set the cook time for 15 minutes. When the cook time is done, do a quick pressure release.
- Add salt and pepper to taste.
- Serve with a splash of balsamic vinegar.
Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 669mg | Potassium: 674mg | Fiber: 14g | Sugar: 6g | Vitamin A: 5587IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 4mg