Imagine a hearty, nutritious soup that comes together in just 35 minutes, packed with vibrant vegetables and protein-rich lentils. This Instant Pot Lentil Soup with Squash is not just a meal, it's a culinary experience that will warm your soul and impress your taste buds. Perfect for busy weeknights or cozy weekend dinners, this recipe combines the convenience of modern cooking with the timeless comfort of a home-cooked soup.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup butternut squash, diced
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing onions, carrots, and butternut squash into uniform small cubes. Rinse lentils thoroughly under cold water and drain.
- Turn on the Instant Pot and select the Sauté function. Add olive oil and allow it to heat for 1-2 minutes.
- Add diced onions and carrots to the Instant Pot. Sauté for 3-4 minutes until the vegetables become soft and onions turn translucent.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add diced butternut squash, rinsed lentils, vegetable broth, thyme, salt, and pepper to the Instant Pot. Stir to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook function. Cook on high pressure for 15 minutes.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid, stir the soup, and adjust seasoning if needed. Let sit for 2-3 minutes to slightly cool and thicken.
- Serve hot in bowls, optionally garnishing with fresh herbs or a drizzle of olive oil.
Tips
- Uniform Chopping: Dice your vegetables into similar-sized pieces to ensure even cooking and consistent texture.
- Don't Skip Sautéing: Take time to sauté onions, carrots, and garlic to develop deeper flavor foundations.
- Lentil Selection: Use green or brown lentils for best results, as they hold their shape well during pressure cooking.
- Natural Pressure Release: Allow a 5-minute natural release to help lentils finish cooking and absorb flavors.
- Seasoning Hack: Taste and adjust seasonings after cooking - the pressure cooking can concentrate flavors.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare in advance.
- Customize Your Soup: Add a splash of lemon juice or top with fresh herbs like parsley for extra brightness.
Nutrition Facts
Calories: 102kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
