THE BEST Instant Pot LENTIL Soup Recipe | NO Sauteing
- Hey guys welcome back!
If you're new here my name is Alena
and I love my instant pot,
and this is where we share ourhealthy instant pot recipes
every Friday 9:00 a.m.Pacific Standard Time.
So if you're new here,once again make sure
to hit the subscribe and the bell icon
to get new notifications everytime we post new recipes.
Today we are makinginstant pot lentil soup.
I have been wanting to make it for a while
because I love soups.
Fall and winter are myfavorite because of the soup.
Everyone in my familywill eat it, it's cheap,
and it's pretty easy to make.
Lentil soup is hearty,delicious, it's also vegan,
made totally out of plants,
which makes it super, super healthy,
but we're gonna put someparmesan cheese on top,
but you don't have to.
So make sure you stay tothe end where I will share
the flavor booster of all flavor boosters
for all soups that takesany soup from zero to hero.
And plus, we also had alittle fridge malfunction,
so we're gonna go overhow we take advantage
of that so no food goes to waste
and make our lentil soup.
Let's do it!
(upbeat music)
Hi guys!
Hey guys!
Hey guys!
(upbeat music)
So if you're wondering whichinstant pot I'm using today
I will be using sixquart instant potlucks.
I have three, that'swhy I like to specify,
you can use eight quarts as well.
And it doesn't have to be instant pot.
So all we're gonna do isdump everything in here.
First go onions, two carrots,
and as I mentioned before we went
on a little mini vacation and our fridge
for some reason, it's old our kitchen,
is gonna go under (brento) soon,
somebody adjusted the temperature,
so it went into very coolmode and it froze everything,
so all our produce froze.
So instead of throwing ita way you can make soup,
because it gets cooked anyway.
So that's what we're using today.
So frozen carrots, andthese are baby carrots.
It doesn't really matter, oryou can use two large carrots.
Then two cups of green or brown lentils
I bought these lentils as green,
but I have my suspicions there are kind
of like green, brown.
I like to rinse my lentilsbecause I don't know
where they have been,
so two cups.
You, by the way you don'thave to soak lentils,
they're not like dried beans.
And usually I would askyou to add 28 ounce can
of diced tomatoes, butbecause our fridge froze
I'm using frozen tomatoes,
and Alex just diced them frozen tomatoes,
and I'm going to combine them,
we had leftover tomatopaste and when I open a can
of tomato paste we usuallytransfer it to a glass container
to use later.
We don't leave it ina can because aluminum
starts to oxidize,
so I'm gonna combine twoand it's gonna be instead
of a can of diced tomatoes.
So it just shows you howyou don't have to throw out
ingredients and use what you have
and that's why I lovesoup they're so forgiving.
You can clean out the fridgeand save a lot of money.
(gentle music)
Spices, spices, herewe have cumin, oregano,
salt, and pepper.
You can also add currypowder a little bit,
it's it's really up to youwhat flavor of soup you like.
But today we're using cumin and oregano,
salt and pepper, of course bay leaves,
I add bay leaves to all soups and stews.
You can use veggie broth, butI like to buy this organic
bouillon cubes and they're low in sodium
and I like that I always have them on hand
instead of opening a carton off broth
and just forgettingabout it in the fridge,
and it's not that fresh,
so I'm gonna use two of these.
Okay, and the recipe has celery
in it, but we don't have celery
and we're using what we haveon hand and it's totally fine.
Now adding liquid.
I have included ingredientsamount for both six quart
and eight quart instant pot.
Same cooking time just alittle bit different amounts.
You can also cut thesix quart recipe in half
and use it in your three quart.
So now all we have leftto do is add liquid
and you know how there is PC max lines,
so you shouldn't addingredients past this line
when pressure cooking,
so what I'm gonna do insteadof adding like let's say
10 cups of water like recipe says,
you can do that, butI'm just gonna add water
up to this line.
And absolutely one of my favorite tricks
when making soup in instant pot
is using boiled waterbecause it's already hot.
So instant pot will takeless time to come to pressure
and it probably will not be enough to fill
the instant pot or maybe,
maybe today's my lucky day!
Ah whoo!
It's perfect!
See, PC Max!
So the whole kettle fitit was my lucky day,
usually it's not enough.
And you don't have to stirit, you don't have to stir,
and you don't have in this case,
to worry about the tomatoes burning,
'cause it's gonna be fine.
So now all we have leftto do is put the lid
in place and move the valve to ceiling.
I always do that rightaway after I close the lid
just to make sure I don't forget,
and press pressurecooking, or pressure cook,
or manual button, on high pressure.
The thing about instantpot duo is it has low
and high pressure,
so that's where you haveto make sure your pressing
pressure cook high pressure,
but on Lux models you just press manual,
it all cooks on high pressure.
There is no let lowpressure option on Lux,
which is fine.
And we're gonna do 18 minutes.
So what will happen now,what should happen now,
is instant pot willtake about 20-30 minutes
to come to pressure,
you will hear water heating up and boiling
and gurgling blah, blah,blah, it's so cool,
that's what it should do.
And you also probably willsee some steam coming out
from the pressure release valve,
it's okay and it's gonna,
it might happen until thispin, the float pin valve,
pops up and that means whenyou when your instant pot
came to pressure and it'ssealed and it's gonna
start cooking from there.
So now that our lentil soupis ready and finished cooking
we can do quick release.
You can also do natural release,
but I end up just doing quick release
'cause I'm always running around.
But like with any soup,even with quick release,
I like to give at aboutthree to five minutes
just for the bubblingto come down and stop,
otherwise probably theliquids will be shooting
through the pressure release valve.
We just turn to venting and one note,
I'm gonna take it outsideand that's what I do
with all my quick releaserecipes because I don't want
my studio, or in your case house,
smell like food for days.
And somebody commented andsaid, "oh that is so scary
"and dangerous to releasethe pressure by the window
"or outside," well to meit's not because all I do
is I carry it like this,
you literally lift the instant pot,
you go to the window,
in our case that's gonna be the window,
you place it carefully.
Just, just don't put your face there,
and we release the pressure.
So after quick release weare gonna spruce our soup up.
Omg, that is so beautiful!
Remember I promised youabout flavoring soup
and taking it from zero to hero.
Well it's kind of heroalready, but we're gonna
make it better.
So remember my fridge malfunction?
We're supposed to add fresh spinach now,
my spinach half froze, so it's perfect
because I can add it to soup.
And you're supposed to use one container
and I have only half.
Don't worry, don't worryI have this under control.
So actually a tip for you iswhen I go to grocery store
and I see organic baby spinach on sale,
that's about to go bad,
it's usually like 30, 50%off, I grab three four boxes
and I freeze them formaking spinach lentil soup,
or this lentil soup.
So we add spinach, just add it in there.
Okay, and don't worry aboutvolume as soon as you start
stirring it's gonna wilt.
Look at this, it's beautiful.
And since my box was half full,
I have here frozen chopped,
what's the name for it, Swiss Chard.
So a friend has a gardenand she had too much
of Swiss Chard and Kale,
so she said Elina come on over,
and I came over with scissors,and bags, and I chopped,
and it's perfect!
So I'm gonna add frozen,
you can add any frozen leafy greens.
(gentle music)
And now we're going from zero to hero.
Okay well um hundred to hero.
A clove of garlic addedafter cooking makes this soup
a good standing.
And it's totally differentfrom when you add garlic
in the beginning,
that's why I did notadd it in the beginning.
Because it cooks,especially under pressure.
It does flavor, I findgarlic does flavor soups,
but with instant potsoups and soft pot soups,
I like to edit at the end.
Just grate it, I love my Zester,
you can bang it on a stainless steel pot.
That and lasting herbs,again herbs take any soup
from hundred to hero.
I'm using what I haveon hand, green onions
and Italian parsley.
Cilantro would be good,dill would be good,
anything and then you stir.
Our soup, lentil soupis pretty much ready,
I can't wait for the taste test.
You can keep it like this,total plant-based and vegan,
or I like to grate Parmesancheese into each bowl.
I don't do it in a pot becauseit's kind of like melts
in there, but for the bowl, oh yeah baby.
Taste test!
- Taste test.
- I'm so hungry, I'm gonna eat you.
- Okay thank you.
- I like a lot of pepper onmy soup and Parmesan cheese.
Parmesan cheese mm-hmm.
- Cheers.
- Cheers.
- All really good.
- I didn't burn my mouth.
- This is really so good.- So good.
You might think that lentils are boring,
man they're awesome.
Like after you make the soup,
- [Man] So much flavor.
- [Alena] So much flavor, yeah.
Good, spices are good.
It is flavorful, moderately flavorful,
if you're really right, really, really,
really, like, like, punch of spices,
you can add a little bit more,
maybe a little bit of red pepper paste
or curry powder, I lovecurry powder with lamb chops.
- Look this is my bowl,
and this is Alena's bowl.
Mine is bigger.
- I don't know, mine is deeper.
- This is good.
- And the best feature ofinstant pot is that it has
keep warm so it can keep soup warm.
It's what two o'clock, right now not even,
until dinner when kidsget back from school,
lentil soup, dinner, lentil soup.
Honestly that's how we survived many days,
I just make a huge potof soup and we just eat
it right after school, fordinner, this is lunch, like yeah.
- We are survivors.
- We're Ukrainian-Russian survivors.
- This is a freezer mealand there are instructions
on my website, ifoodreal.com.
For this recipe search,instant pot lentil soup
and you can prepare it as a freezer meal,
put it in a bag and cook from frozen.
It's amazing, instant pot is amazing.
If you don't have instantpot you're missing out.
Probably if you're watchingyou have instant pot.
- I know, I know, instant pot is...
- Anyways.- Okay.
- Mmm this is so good, andguys it's so, so, hearty.
Anyways, I think we'redone talking for today.
- It was good.
- If you like this video,right there, thumbs up,
subscribe, but thumbs upand see you next Friday.
Bye!- Bye!
(upbeat music)
The BEST Instant Pot Lentil Soup Recipe with green or brown lentils, canned tomatoes🍅, spinach and Parmesan cheese 🧀. Only 5 mins of prep and no sauteing. Healthy, hearty and absolutely delicious lentil soup in your electric pressure cooker. And there is one flavor booster at the end you don't want to miss! Enjoy! ▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼ ========================================= I am truly obsessed with my Instant Pot 💛. If you visit my blog https://ifoodreal.com you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time. I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux https://amzn.to/2Z99gUY. It is big enough to make this recipe. You can cut recipe in half and fit into a 3 quart Instant Pot https://amzn.to/31FniiT if cooking for 2 people or less. Keep same cooking time. OTHER KITCHEN TOOLS USED: Glass bowls https://amzn.to/31jvRR1 Measuring spoons https://amzn.to/2AYEa8W Zester https://amzn.to/2KpLcdC Rose gold ladle https://amzn.to/2LYOZ1e YOU CAN CHECK OUT ALL MY KITCHEN TOOLS HERE: https://www.amazon.com/shop/ifoodreal ========================================= MORE INSTANT POT RESOURCES: 3 Simple Ways to Bring Instant Pot to Pressure Faster https://youtu.be/wRPr7O1Cx8A How to Naturally Release Instant Pot https://youtu.be/ydV9-RkDdu8 How to Quick Release Instant Pot https://youtu.be/yEtn5Q_4vPw How to Use Instant Pot 1st time https://youtu.be/AtOeM3rIhM8 10 Things NOT TO DO With Instant Pot https://youtu.be/r0TYEmYlT5I And here is How to Clean Instant Pot https://youtu.be/h_uHvpdo83Q Not sure Which Instant Pot to buy? https://youtu.be/QoxOSYpDyuQ It is all based on your family size and lifestyle. And good read is here https://ifoodreal.com/which-instant-pot-to-buy/ ========================================= INSTANT POT LENTIL SOUP RECIPE: 🔴Ingredients: ●1 medium onion, chopped ●2 large carrots, chopped ●2 small celery, chopped ●2 cups green or brown lentils, rinsed & drained (uncooked) ●28 oz can diced or crushed tomatoes, low sodium ●2 tsp cumin ●2 tsp oregano ●1 tsp salt ●Ground black pepper, to taste ●2 bay leaves ●2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium ●11 oz box of spinach or kale ●1 large garlic clove, grated ●Parmesan cheese, for serving 🔴Instructions: ●In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. ●Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. ●Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. ●Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese. 🔹Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days. 🔹Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook. 🔹Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low. 🔹Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic. 🖨 PRINT RECIPE HERE: https://ifoodreal.com/instant-pot-lentil-soup/ ========================================= ♨ MORE INSTANT POT SOUPS & STEW to TRY: Instant Pot Taco Soup: https://youtu.be/S_rhSy5yCbc Instant Pot Chicken Noodle Soup https://youtu.be/i5d7LP6hPiE Instant Pot Chicken Wild Rice Soup https://youtu.be/AeCPh3DKsok Instant Pot Beef Stew: https://youtu.be/IsbxV671-Pk ========================================= SUBSCRIBE: http://bit.ly/ytifoodrealsubscribe WEBSITE: https://ifoodreal.com INSTAGRAM: https://www.instagram.com/ifoodreal/ PINTEREST: https://www.pinterest.com/ifoodreal/ ========================================= #ifoodreal #instantpot #pressurecooker