This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon, it's creamy, hearty, and full of flavor. A new fave around here!
1/2medium yellow oniondiced (about 1 cup)
2medium carrotspeeled and diced (about 1/2 cup)
1stalk celerydiced (about 1/4 cup)
2medium cloves garlicminced
4cupslow-sodium vegetable broth
1poundred potatoescut into 3/4-inch dice (about 3 cups)
1cupFrench green lentilsrinsed
2tablespoonsfresh minced tarragon
2tablespoonsfresh minced parsley
4-5sprigs fresh thyme
1/2teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
The juice of half a lemon1-2 tablespoons
Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
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 10 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 thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended - it results in a creamy, extra-hearty soup).
Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.