Warm up your kitchen and your soul with a bowl of Instant Pot Red Lentil Soup with Butternut Squash! This delightful Middle Eastern dish is not only packed with flavor but also incredibly easy to make in just 25 minutes. Imagine the comforting aroma of sautéed onions and garlic wafting through your home as you whip up this nutritious and hearty soup. Perfect for a cozy weeknight dinner or meal prep for the week ahead, this recipe will have you coming back for seconds—and maybe even thirds! Dive into this vibrant, healthy dish that’s sure to impress your family and friends!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup red lentils, rinsed
- 1 cup butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of rinsed red lentils, 1 cup of diced butternut squash, 1 chopped onion, 2 minced garlic cloves, 4 cups of vegetable broth, 1 teaspoon of cumin, and salt and pepper to taste.
- Set your Instant Pot to the 'Sauté' mode. Allow it to heat up for a few minutes.
- Once the Instant Pot is hot, add a splash of oil (optional) and sauté the chopped onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced butternut squash to the pot and stir well to combine with the onions and garlic.
- Pour in the rinsed red lentils, followed by the 4 cups of vegetable broth. Stir in the cumin and season with salt and pepper to taste.
- Secure the lid on the Instant Pot, making sure the valve is set to 'Sealing'.
- Set the Instant Pot to 'Manual' or 'Pressure Cook' mode and adjust the timer to 15 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the soup a good stir. If you prefer a creamier texture, you can use an immersion blender to blend part of the soup.
- Adjust the seasoning with additional salt and pepper if needed, and serve hot. Enjoy your delicious Instant Pot Red Lentil Soup with Butternut Squash!
Tips
- Prep Ahead: To save time, chop your onions and butternut squash in advance. You can store them in the fridge for up to a day before cooking.
- Customize the Flavor: Feel free to experiment with spices! Adding a pinch of smoked paprika or a dash of cayenne pepper can elevate the flavor profile of your soup.
- Texture Preference: If you enjoy a creamier soup, use an immersion blender to blend a portion of the soup after cooking. This will give it a velvety texture while still retaining some hearty lentils and squash chunks.
- Serving Suggestions: This soup pairs wonderfully with a dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley. Serve it with crusty bread for a complete meal!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. This soup also freezes well, making it a great option for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
