A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.
1large yellow oniondiced
2medium carrotsdiced) (about 1 cup
2stalks celerychopped) (about 3/4 cup
4medium cloves garlicminced) (about 1 tablespoon
1teaspoonkosher salt or sea saltplus more to taste
1/4teaspoonground black pepperplus more to taste
4cupslow-sodium vegetable broth
1tablespoonred wine vinegar
Chopped parsley and extra-virgin olive oil for garnishoptional
Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 30 minutes.
The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
When the venting is complete, remove the lid of the Instant Pot.
Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!