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Instant Pot Lentil Soup - Lunch Version

<p>It is full of flavor from cooking lentils with the vegetables in the Instant Pot pressure cooker. It is quite hearty as well for a light, vegetarian soup!</p>
4 Servings Recipe By

Ingredients

  • 3/4 cups Lentils, Brown, Dry
  • 3 1/4 cups Water
  • 1/3 cups dice Onion
  • 1/4 cups dice Celery
  • 1/3 cups dice Carrot
  • 3/4 teaspoons mince Garlic, Cloves
  • 3/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/4 teaspoons Oregano, Dried
  • 6 ounces Diced Tomatoes, Canned
  • 3/4 tablespoons Red Wine Vinegar
  • 1/8 cups chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 154 Calories
  • 0g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 463mg Sodium
  • 28g Total Carb
  • 5g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place lentils in inner pot and cover with water.
  3. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  4. Stir, lock cover into place, set to sealing and high pressure for 20 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Add tomatoes, red wine vinegar and parsley. Stir to combine.
  7. Heat through for up to 5 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place lentils in inner pot and cover with water.
  3. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  4. Stir, lock cover into place, set to sealing and high pressure for 20 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Add tomatoes, red wine vinegar and parsley. Stir to combine.
  7. Let cool.
  8. Divide among freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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