Directions
On saute mode, add oil to your instant pot. Saute the onions, carrots, and garlic for about 5-8 mins until soft.
Add the tomato paste and all the spices. Saute for another couple minutes.
Add in the vegetable broth and red lentils. Stir making sure to scrap the bottom to de-glaze the instant pot.
Close the lid on the instant pot with the lever on sealing. On Manual pressure high, cook for 3 minutes.
Once done, let the pressure release by turning the lever to venting. Once the pin has dropped, open the lid and blend your soup with an immersion blender until nice and smooth. Enjoy with some bread on the side!
Ingredients
Serving Size ~1 cup
Servings 4
- Amount Per Serving
- Calories 147
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 405mg17%
- Potassium 383mg11%
- Total Carbohydrate 24g8%
- Dietary Fiber 9g36%
- Sugars 5g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
On saute mode, add oil to your instant pot. Saute the onions, carrots, and garlic for about 5-8 mins until soft.
Add the tomato paste and all the spices. Saute for another couple minutes.
Add in the vegetable broth and red lentils. Stir making sure to scrap the bottom to de-glaze the instant pot.
Close the lid on the instant pot with the lever on sealing. On Manual pressure high, cook for 3 minutes.
Once done, let the pressure release by turning the lever to venting. Once the pin has dropped, open the lid and blend your soup with an immersion blender until nice and smooth. Enjoy with some bread on the side!