Instant Pot Lentil Soup with Paprika and Cumin

Closeup bowl of Instant Pot Lentil Soup with parsley and Greek yogurt

Instant Pot Lentil Soup with Paprika and Cumin

Instant Pot Lentil Soup is a homey, comfort food in a bowl. It's healthy, nourishing to the soul and body, and incredibly delicious with paprika and cumin.

Prep Time5

Cook Time15

Additional Time20

Total Time40

Servings: servings

Calories: 134kcal

Author: Stephanie Wilson

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion chopped small
4 carrots chopped small
3 stalks celery chopped small
1 teaspoon fine sea salt or table salt
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Pinch of red pepper flakes
1 ¼ cups French green lentils
3 cloves garlic minced
1 can 15-ounces diced diced tomatoes
1 can 15-ounce petite diced tomatoes
4 cups low-sodium vegetable broth

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Instructions

Set the pressure cooker to Sauté and drizzle in the oil. Once it's hot, add the onion and stir it into the oil. Cook, stirring frequently, until soft; about 4 minutes.
Then add the carrots, celery, salt, smoked paprika, cumin, black pepper, and red pepper flakes. Sauté until the carrots and celery are beginning to soften; about 2 minutes.
Cancel the Sauté function. Stir in the lentils and garlic and let cook in the residual heat for another 30 seconds before adding the tomatoes and broth.
Cover and seal the Instant Pot. Cook on HIGH pressure for 15 minutes. Then let naturally release the pressure.
Open the lid and stir the soup. Taste and adjust the seasonings as desired. Serve hot with fresh parsley for garnish and a sprinkling of Parmesan cheese if desired.

Notes

TO STORE: Refrigerate in an airtight storage container for up to 5 days.
TO REHEAT: Gently rewarm this soup on the stovetop in a saucepan set to medium-low heat until hot. Or microwave until warm.
TO FREEZE: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE ON THE STOVETOP: Saute the vegetables as directed in the recipe in a large Dutch oven or soup pot. Add the lentils, broth, tomatoes, and seasoning and bring the soup to a boil. Cover and reduce the heat to maintain a simmer. Cook until the lentils are tender; about 25 minutes, stirring a couple of times.

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