Instant Pot Broccoli Lentil Soup
A combination of lentil, fresh veggies, and spices make up this hearty and healthy Instant Pot Broccoli Lentil Soup. Pair this flavor-packed soup with some homemade bread for a wholesome meal tonight.
Servings: 4
Calories: 393kcal
Ingredients
FOR SOUP
- 1 small Onion, cubed
- 2 cloves of Garlic, crushed
- 1 teaspoon Ginger, crushed
- 4 stalks of Celery, diced
- 8 small Baby carrots, cubed
- 1 cup Washed broccoli florets
- 1½ cups Red Lentils
- 1 teaspoon Crushed red chili flakes
- 1 teaspoon Cumin powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Freshly crushed Black pepper
- 5 cups Water or Vegetable stock
- - - Salt to taste
- 3 tablespoons Olive oil
GARNISHES
- - - Chili flakes
- - - Chopped cilantro leaves
FINISH WITH
- - - Fresh squeeze of lemon
Instructions
- Wash lentils under cold water until the water runs clear. Set it aside.
- Drizzle oil into the Instant Pot. Set it to SAUTE. Once the oil is hot, add onions, garlic, and ginger.
- Cook onions, garlic, and ginger stirring often, until the onions are translucent.
- Stir in celery, carrots, and sauté for 3-4 minutes.
- Add broccoli florets.
- Add lentils to the pot and stir to combine with the veggies.
- Add turmeric, cumin, black pepper, red chili, and salt. Pour 5-6 cups of water/veg stock. Make sure everything is covered under water.
- Cover, and seal the Instant Pot. Cancel the 'Saute' mode. Select 'Manual' mode and then set to cook on HIGH pressure for 5 minutes.
- Once 5 minutes are done, wait for 2 minutes then release the pressure. Open the lid and stir the soup.
- Hand blend the soup with a spatula. If the soup is too thick for your liking, add 1/4 cup of water or stock until you reach your desired consistency.
- I prefer a thick and hearty soup that's the reason I have hand blended my soup but feel free to use an immersion blender to blend your soup.
- Taste and adjust the seasoning. Serve hot with a sprinkle of red chili flakes and chopped cilantro leaves. Also, squeeze a generous amount of lemon for bright, fresh flavor.
Notes
Cooking tips and variations!
» Make sure all your content (veggies and lentils) are covered underwater.
» Prefer thick soups - then before grinding, let the excess water evaporate on 'Saute mode. ' Just keep stirring until the soup thickens. Unplug the Instant Pot and blend your soup to desired consistency.
» What other lentils can you use?
This soup is very forgiving. You can substitute red lentils with yellow moon lentils. Likewise, broccoli and carrots can be swapped with veggies of your choice.
Don't have an Instant pot, cook it over stovetop!
» To make this soup on a stovetop, use a heavy-bottomed pan. Follow the recipe until Step 7.
» Cover the pan with a lid and simmer until the veggies and lentils are soft, for about 30 minutes.
» Add water as needed during the cooking process.
» When cooked, hand-blend the soup until smooth.
Nutrition
Calories: 393kcal | Carbohydrates: 54g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 1081mg | Fiber: 25g | Sugar: 7g | Vitamin A: 17022IU | Vitamin C: 30mg | Calcium: 99mg | Iron: 6mg