Ok so I am finally on the Instant Pot train. I got one last year, but I wasn’t using it much, since I love my regular pressure cooker. After practicing a lot during the last months of 2018, I’ve now worked it into my weekly routine. Comforting and nutritious, this Instant Pot Red Lentil Soup is perfect for a chilly Winter day.
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Today’s article is part of a new series that I’m launching in 2019 called the KK Cookbook Club. Each month I’ll be sharing several recipes from a cookbook with my own personal notes and tweaks. For January, I am featuring Melissa Clark’s Dinner in an Instant. Please note that Amazon links within this article are affiliate links that help support Kitchen Konfidence!
When I started cooking more with my Instant Pot, I wanted to ease in with something simple, and this red lentil soup fits the bill. You start by sautéing onion and garlic in olive oil. Then, you add tomato and spices to the pot. Cooking them for a bit before adding the liquids really wakes up their flavor. Chicken stock, fire roasted tomatoes and red lentils are then stirred in, and cooked under high pressure for just six minutes! The dish is finished with lemon juice, Greek yogurt and a sprinkling of fresh mint leaves.
Each bite of this Instant Pot Red Lentil Soup is hearty and comforting with a little intrigue from the sizzled spices. Greek yogurt provides some creamy balance along with a hit of protein while the mint add pops of freshness. Continue reading for the recipe.
One thing I really love about this recipe is that I’ve usually got most of the ingredients sitting in my pantry/fridge. I just have to pick up some lemons and yogurt at the market (we’ve got mint in our garden!), and I can easily whip up this soup whenever the craving strikes!
The soup itself is almost exactly like the one from the book; however, Melissa tops hers with a mint-infused oil. I decided to top this soup with yogurt to make things a bit easier while amping up the nutrients.
Instant Pot Red Lentil Soup with Yogurt and Mint
- 4 tablespoons extra virgin olive oil, divided
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon New Mexico chile powder
- 1 quart chicken stock, preferably homemade
- 1/2 cup canned fire roasted diced tomatoes and their juices
- 1 heaping cups dried red lentils
- Juice of 1/2 lemon, plus more to taste
Greek yogurt, for serving
Fresh mint leaves, for serving
Flaky sea salt, for serving
Warm flatbread, for serving
- Using the saute function, warm 3 tablespoons olive oil on high in an Instant Pot. When it’s hot, stir in the onion and a pinch of kosher salt, cooking until soft (about 5 minutes). Stir in the garlic, tomato paste, cumin, salt, turmeric, pepper and chile powder, and cook, stirring frequently, until fragrant (about 2 minutes).
- Add the stock, tomatoes, lentils and 1 tablespoon olive oil to the pot. Cover and cook on high pressure for 6 minutes. Allow the pressure to release naturally for up to 10 minutes. If it doesn’t release by then, release the remaining pressure manually. Stir in lemon juice, then season to taste with additional salt and pepper.
- To serve, divide soup between 2 bowls (for a main course) or 4 bowls (for a starter), then top each with a dollop of Greek yogurt, a scattering of mint leaves and a sprinkling of sea salt. Serve warm flatbread on the side for dipping.
If you’d like to participate in this month’s KK Cookbook Club, pick up a copy of Dinner in an Instant, make a recipe for the book and share your experience with the hashtags #KitchenKonfidence #KKBookClub.51