Green Lentil Soup in the Instant Pot

Seth wanted some soup that he could portion up & put in his freezer so I made this one!

I adapted a recipe that I have made before … it is actually the Red Lentil Soup in the Instant Pot

I didn’t have any red lentils so I swapped them out for green lentils.. added chickpeas & chopped up kale!!

Making this soup in the Instant Pot is great but of course you can make it on the stove in a pot! Do exactly the same thing using a pot, just simmer the soup until the lentils and vegetables are tender & don’t boil it too hard otherwise the liquid will disappear!!!

I didn’t take pictures of this soup while I was preparing it since I did not think I was going to write it up…but it turned out so delish that I thought I would share the recipe!!

Here is an affiliate link to the Instant Pot I use. Mine is older but this looks very similar

Here is the recipe

Ingredients

2 tbsp oil ..I used canola oil

1 onion

1 large carrot

1 celery stalk

2 cloves of garlic

1 tsp cumin

1/2 tsp dried coriander

1 tsp salt

Pepper

2 cups of green lentils, go through the lentils & remove any stones etc…

8 cups of vegetable broth

After the soup is cooked you will add

1 can drained & rinsed chickpeas

1/2 bunch of kale .. washed well & sliced thinly

Method

1. Chop the onion , peel & dice the carrot & dice the celery
2. Turn your Instant Pot on to sauté, once the pot is HOT, add the oil & then add the chopped onion, diced carrot & celery. Mince the garlic right into the pot
3. Sauté until the vegetables are soft, stirring often so they do not stick to the bottom of the pot
4. Add the cumin, coriander salt & pepper, give it a good stir & sauté for a minute or 2 until the spices become fragrant…
5. Turn the pot off
6. Add the lentils & vegetable broth
7. Give it a good stir
8. Put the lid on the Instant Pot according to the manufactures instructions, making sure that the vent is turned in the right direction to seal…
9. Put the Instant Pot on the Soup setting for 15 minutes & turn the keep warm function off.
10. When the soup is finished let the soup Natural Release for about t10 minutes then very carefully turn the valve to vent & let the pressure out. Alternately, you could just leave the pot until it depressurizes naturally. If you are going to let the pressure out, don’t put your face or skin anywhere near the venting valve…it is HOT
11. When the pressure is released & the silver button down, carefully open the lid
12. Add the chickpeas & the sliced kale, stirring so that the kale wilts
13. You can turn the pot on to sauté if you want help wilting the kale, but the soup was hot & if your slices of kale are thin, they should wilt just in the hot soup

Enjoy!!

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