A hearty instant pot lentil soup chock full of veggies. An incredibly nutrient-dense soup and must-have in your recipe book!
Course Main Course, Soup
Keyword Instant Pot Lentil Soup
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1cupdried green lentils
1cupdried red lentils
1cupdried cannellini beans
1/2tsp-Tbspchili powder* Use according to your spice tolerance
Soak legumes in abundant water for 2 hours minimum, 12 hours maximum.
Press "sauté" to preheat the instant pot.
Once hot, add sliced bacon and stir-fry until it starts crisping up.
Add chopped onion and crushed garlic to the bacon and sauté until soft.
Drain and rinse legumes and then add to instant pot.
Add diced vegetables, thyme and chili powder and then pour chicken broth over everything. Make sure all legumes are just covered in the broth. Beans that remain uncovered, won't cook through.
Put on the lid, turn the valve to sealing position and set for 25 minutes on high pressure.
Let pressure release naturally and then try the soup to see if it needs salt and pepper. This will depend on how seasoned the broth was.
Sprinkle with chopped fresh parsley and enjoy!
The soaking of lentils between 2-12 hours is NOT optional. It is a must for this recipe. Please do not rate my recipe and the texture of the soup if you did not soak the legumes. See my comments about soaking in the post.