Instant Pot Lentil Soup
A Family Favorite!!
Ingredients
- 4 Cups cubed butternut squash fresh or frozen
- 4 Cups sliced carrots
- 4 Cups diced potatoes gold potatoes are my fave!
- 4 Cups chopped celery
- 2 Cups lentils
- 1½ Cups split peas
- 1 large onion, diced
- 10 garlic cloves, minced
- 3 Quarts broth (or more - see notes) chicken or vegetable
- 4 Teaspoons herbs de Provence
- 4 Teaspoons Redmond or pink salt
- 1-2 lemons juiced
- 2-3 Handfuls Swiss chard, roughly chopped optional
Instructions
- Place all of the ingredients except the Swiss chard, lemon juice, & 2 quarts of the broth in an EIGHT quart instant pot. I recommend putting lentils and split peas towards the middle or bottom of the pot to ensure they soften.
- Cook the lentil soup on the soup setting (or high) for 30 minutes & do a quick release at the end … meaning cover the nozzle with a washcloth or hand towel, turn the nozzle, and release all the steam.
- Give the soup a good stir & mix in additional broth (to the consistency that you like), lemon juice, and Swiss chard, if desired. Taste the soup and add more talk, if desired.
- Store leftovers in the fridge. When I reheat leftovers later in the week, I find that I usually need to add a little more broth & salt to refresh the soup.
Notes
* Don’t skip the lemon juice! It adds an amazing tang to the soup.
* If you don’t have or can’t find herbs de Provence, mix some favorite herbs such as parsley, rosemary, marjoram, thyme, oregano, bay leaf, etc.
*Leftovers should stay good for at least 5 days in the fridge.
*Recipe adapted from @pinchofyum