Description
This Instant Pot Lentil Soup is a hearty and flavorful stew made with French green lentils, baby potatoes, and a medley of fresh vegetables and herbs. Perfect for a nutritious and comforting meal, it utilizes an Instant Pot to achieve tender textures and deep flavors in just about an hour. The rich broth is accented with aromatic bouquet garni, garlic, crushed tomatoes, Dijon mustard, and aged balsamic vinegar, resulting in a satisfying dish that’s easy to prepare and ideal for weeknight dinners.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, diced (peeled or not)
- 6 garlic cloves, minced
- 4 cups (960 mL) low-sodium vegetable broth, more as needed
- 1 pound baby potatoes, quartered (peel left on)
- 1 1/2 cups (300 g) French green lentils (Puy lentils)
- Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme
- 1 (28-ounce/800 g) can whole peeled tomatoes, crushed by hand
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons aged balsamic vinegar
Instructions
- Sauté aromatics: Select the Sauté setting on the Instant Pot (normal or medium heat). After a few minutes, add the olive oil. Once hot, add the diced onion with a pinch of salt and cook until golden and soft, about 6 to 8 minutes.
- Add carrots and garlic: Stir in the diced carrots and minced garlic with a pinch of salt and freshly cracked black pepper. Cook until carrots begin to soften, about 3 minutes.
- Deglaze and add main ingredients: Pour a bit of vegetable broth into the pot to deglaze, scraping up any browned bits. Add the remaining broth, lentils, quartered potatoes, bouquet garni, 1 1/2 teaspoons kosher salt, and more freshly cracked black pepper. Stir gently to combine.
- Add tomatoes carefully: Pour the crushed whole peeled tomatoes (with juices) on top without stirring to prevent the tomatoes from sinking and triggering the burn notice. Pour the can low and close to the pot surface.
- Pressure cook: Secure the lid and set the valve to Sealing. Select the Pressure Cook (Manual) setting on high pressure and set the timer for 12 minutes.
- Release pressure: When cooking finishes, allow a natural pressure release for 10 minutes, then manually release any remaining steam and open the lid.
- Finish soup: Remove the bouquet garni. Stir in the Dijon mustard and aged balsamic vinegar. Taste and adjust salt and pepper. For a thinner consistency, add more vegetable broth and stir until warmed through.
Notes
- You can leave the potato skins on as they add texture and nutrients.
- Crushing the canned tomatoes by hand helps preserve texture and prevents clumping.
- The bouquet garni can be secured with kitchen twine for easy removal.
- If you prefer a thinner soup, add extra vegetable broth after cooking to adjust consistency.
- Use low-sodium broth to control the salt level accurately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: French
Keywords: Instant Pot Lentil Soup, French Lentil Soup, Healthy Lentil Soup, Vegetarian Soup, Easy Instant Pot Recipes, Hearty Lentil Stew, Pressure Cooker Soup
