I would not consider myself a “soup person.” Soup seems to me like a thing you let someone else order and then take a sip of, while you go ahead and eat the steak that you very smartly ordered instead. But last week I got a completely random craving for lentil soup, and made it…and have since made it three times – the last time for Francesca, who thought she was getting sick, and then didn’t, because in addition to being unbelievably delicious this soup is also a miracle potion with magical curative powers.
You should make it.
What You Need:
- 1 medium yellow onion, small diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and small diced
- 2-3 yellow potatoes, peeled and small diced
- 1/2 tsp tomato paste
- 1 cup lentils (I used green), rinsed and picked over to remove any baddies
- 14-oz can diced tomatoes
- 4 cups chicken broth
- 2 cups water
What You Do:
- Preheat the Instant Pot on “Saute” mode until a little olive oil shimmers when added. Add the onion, carrots, and potatoes. Season with salt and pepper and cook, stirring frequently, until onions are just translucent. Add the garlic and tomato paste and cook, stirring constantly, 30 seconds more.
- Add the lentils, diced tomatoes, chicken broth, water, and a generous pinch of salt. Turn Instant Pot to “Pressure Cook” mode, cover, and set manual timer for 20 minutes.
- Allow pressure to release naturally for 5 minutes, then quick-release the remainder.
- Using an immersion blender, blend until soup is about half-pureed (alternatively, pour half the soup into a regular blender, puree, and return to pot with remaining soup). Check seasoning before serving (I like my lentil soup salty), and serve garnished with fresh chopped parsley, if you’ve got any handy.
(Makes an excellent addition to a soup-and-sandwich next-day lunch, FYI.)