We have had the most glorious spring. After an unseasonably mild winter, spring came early. It's been warm and sunny and we have been grilling out more often than not. Today it's a seasonably appropriate dreary April day. My newly planted grass seed could certainly use the drink, and my husband could use a break from grill duty. I decided that I had a taste for my Easy Lentil Soup, but I was out of green lentils. However, I did have a bag of red lentils, so I created a new lentil soup recipe. This red lentil soup is just as easy to make as my other recipe. If you have never used red lentils before, they do not hold their shape like other lentils. They become creamy and delicious as they cook down. One of my favorite lentil soups uses sumac to add brightness and a little bit of sour flavor. I never have sumac, so I used fresh lemon juice after cooking the soup in the Instant Pot®. If you do have sumac, feel free to stir in a teaspoon before cooking the soup.
Today I my kids are off of school, so I am entertaining a few of their friends. Since my son is a vegetarian and one of his friends is a vegan, this soup worked perfectly for lunch. I chopped my veggies in the food processor, but if you don't have a food processor, just finely chop everything. I love fresh parsley in red lentil soup, but today I only had dried, so feel free t0 use what you have.
Red Lentil Soup
1 tablespoon olive oil
1 carrot, peeled and finely diced
1 onion, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 28-0z. can diced tomatoes
8 cups of vegetable stock or water
1 1/2 cups red lentils
1/2 cup brown rice
salt and pepper to taste
1/3 cup parsley, chopped (or about 2 tablespoons dried)
juice of one lemon
1. Set Instant Pot® to saute. Add olive oil and heat until shimmering. Stir in the carrot, onion, and celery. Saute for about 5 minutes, until the vegetables start to soften. Add the garlic and stir for another minute.
Add the tomatoes and their juices, along with the water. Stir in all remaining ingredients, except for the lemon juice.
2. Set the Instant Pot® to manual-high pressure for 20 minutes. Lock the lid, making sure the valve is in the sealing position. When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by switching the valve to venting. Stir in the fresh lemon juice and serve. This soup keeps well in the refrigerator for a couple of days, just thin with a little water when reheating. It can also be frozen for up to three months.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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