Instant Pot Lentil Soup with Squash
A quick lentil soup made in the Instant Pot and loaded with veggies for a deliciously cozy soup for any time of year!
Servings: 2
Equipment
Ingredients
- 2 ½ cups (592 ml) vegetable stock
- 1 ¼ cups (240 g) dried lentils
- 1 ½ cups (210 g) butternut squash cubed into 1-inch pieces
- 4 large carrots cut into large 2-inch pieces
- 4 stalks of celery cut into large 2-inch pieces
- 1 medium onion quartered
- 15 ounce (425 g) diced fire-roasted tomatoes
- Handfuls of chopped lacinato kale (or dinosaur kale)
- Salt and pepper to taste
Instructions
- Add vegetable stock and dried lentils into the insert of the Instant Pot and stir.2 1/2 cups vegetable stock, 1 1/4 cups dried lentils
- Add the butternut squash, carrots, celery, and onion in. Stir.1 1/2 cups butternut squash, 4 large carrots, 4 stalks of celery, 1 medium onion
- Dump the tomatoes (including the liquid) on TOP of all the ingredients, DO NOT STIR. Let it just sit on top of everything.15 ounce diced fire-roasted tomatoes
- Make sure vent is turned to sealing. Press the soup button on the Instant Pot and adjust time to 8 minutes. Alternatively, you can press manual, and make sure it is set to high pressure and adjust time to 8 minutes.
- Once soup is done, do a manual release by flipping the vent to venting.
- Add in the kale and the residual heat will wilt and cook it.Handfuls of chopped lacinato kale (or dinosaur kale)
- Season with salt and pepper, to taste. Enjoy with your favorite crusty bread!Salt and pepper
Nutrition
Serving: 1 Serving | Calories: 342 kcal | Carbohydrates: 84 g | Protein: 25 g | Fiber: 32 g | Sugar: 16 g
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