Instant Pot Lentil Soup

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The pressure cooker is the ideal appliance for cooking this soup; no need to stir at the beginning of cooking to prevent the lentils from sticking to the bottom of the pan and they have tender texture. By counting the preparation time, the cooking time and the rest time the soup takes 1 ½ hours to prepare.

 

Servings: 6

Prep Time20 minsCook Time30 minsTotal Time50 mins

 1 cup (195 g) brown dry lentils, rinsed
 5 cups (1,25 liter) beef or chicken broth
 1/4 cup (60 ml ) chopped fresh parsley
 2 large onions, chopped
 1 carrot, grated
 3 tomatoes, peeled and chopped OR 2 cups (500 ml) canned tomatoes, chopped
 1/2 teaspoon (2 ml) dry marjoram
 1/2 teaspoon (2 ml) dry thyme
 Salt (1 teaspoon-5 ml) if using unsalted broth
 1/4 teaspoon (1 ml ) ground black pepper
 1 cup (250 ml) grated cheddar or swiss cheese
 3 tablespoons (45 ml) extra virgin olive oil

1

Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "warm at off". When cooking is complete, let the pressure release naturally, which should take about 30 minutes.

2

When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.

Ingredients

 1 cup (195 g) brown dry lentils, rinsed
 5 cups (1,25 liter) beef or chicken broth
 1/4 cup (60 ml ) chopped fresh parsley
 2 large onions, chopped
 1 carrot, grated
 3 tomatoes, peeled and chopped OR 2 cups (500 ml) canned tomatoes, chopped
 1/2 teaspoon (2 ml) dry marjoram
 1/2 teaspoon (2 ml) dry thyme
 Salt (1 teaspoon-5 ml) if using unsalted broth
 1/4 teaspoon (1 ml ) ground black pepper
 1 cup (250 ml) grated cheddar or swiss cheese
 3 tablespoons (45 ml) extra virgin olive oil

Directions

1

Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "warm at off". When cooking is complete, let the pressure release naturally, which should take about 30 minutes.

2

When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.

Instant Pot Lentil Soup

 

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