Instant Pot Lentil and Vegetable Soup with Herbs & Sardines
Recipe type: Soup
Serves: 6 (1 cup) servings
Lentil soup is one of my favorite comfort foods in winter. And when you cook it in the electric pressure cooker, the lentils take just 6 minutes on high pressure to get tender. It's a bit unusual, but the combo of fresh herbs and sardines makes a super-flavorful addition to the soup. For even more flavor, squeeze some lemon juice into the sardine/herb mix. (Recipe makes about six 1-cup servings.)
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely diced (about 1 cup)
  • 1 cup thinly sliced carrots
  • 1 celery stalk, trimmed and cut into ¼-inch dice
  • 1 medium zucchini, cut into ½-inch dice (1¾ cups)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon chili powder
  • 1 cup green lentils
  • 4 cups vegetable broth
  • 3 small tomatoes, quartered
  • Optional garnish: Chopped fresh mint, chopped fresh cilantro, one 3.75-ounce can boneless and skinless sardines packed in olive oil
  1. Heat the olive oil in the pressure cooker using the saute function. Stir in the onion, carrots, celery, and zucchini and cook, stirring frequently until the onion and vegetables soften, about 5 minutes.
  2. Stir in the garlic, cumin, turmeric, salt, pepper, and chili powder and cook 2 minutes.
  3. Add the lentils, vegetable broth, and tomatoes. Stir to combine. Cover with the lid and cook on high pressure for 6 minutes. Let the pressure release naturally for 8 minutes. Manually, carefully release the remaining pressure. Season with additional salt and pepper to taste.
  4. For the optional garnish, place about ¼ cup each of mint and cilantro in a bowl. Add the sardines break apart into small shredded pieces. Top each bowl of soup with a spoonful of the optional garnish.
Recipe by Lizs Healthy Table at