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Instant Pot Lentil Soup

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 - 4
Calories: 250kcal

Ingredients

  • 1 small onion diced
  • 1 clove garlic crushed
  • 1 Tbs. olive oil
  • 1½-2 carrots chopped
  • 1 stalk celery chopped
  • 2 cups vegetable stock
  • ⅔ cup lentils
  • ½ - 15 oz. can 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: 250kcal | Carbohydrates: 39g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 872mg | Potassium: 849mg | Fiber: 16g | Sugar: 8g | Vitamin A: 5660IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 5mg