This Lemon Lentil Soup can be done on the stove or Instant Pot. Both versions are simple and quick. The soup is light, healthy, and delicious! It's also vegan and gluten-free.
Course Lunch, Main Course, Soup
Cuisine American
Keyword instant pot, lentils, soup
Prep Time 1 minuteminute
Cook Time 4 minutesminutes
Time to build and release pressure 20 minutesminutes
In a medium pot, heat the olive oil on medium heat, add the garlic and sauté for a couple of minutes, stirring constantly so that garlic doesn't burn.
Add the red lentils and sauté for another 1-2 minutes.
Add all the spices.
Add the broth, bring to boil, cover with a lid, reduce the heat to medium-low and simmer for about 15 minutes until lentils are cooked through. If simmered a little longer, the soup will be of almost puree consistency.
Add the freshly squeezed lemon juice and lemon zest.
Serve with a drizzle of olive oil and a bit of paprika.
How to cook Lemon Lentil Soup in Instant Pot
Add all the ingredients except for the lemon juice and zest to Instant Pot.
Close and lock the lid.
Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 4 minutes. Depending on your Instant Pot model and how cold the broth is, it'll take around 15 minutes to come to pressure. It could take up to 20 minutes, so be patient.
Once the Instant Pot beeps that the 4 minutes of cooking are done, do a quick release. This will take about 5 minutes.
Add the freshly squeezed lemon juice and lemon zest.
Serve with a drizzle of olive oil and a bit of paprika.
Video
Notes
Use less or more lemon to taste.Adjust the amount of salt to taste. It really depends on how salty the broth is.