Lunch Recipe

Instant Pot® Lentil Vegetable Soup

Warm and healthy one-pot dish cooked in an Instant Pot®.

INGRIDIENT

1 teaspoon vegetable oil

1 large onion, chopped

1 red bell pepper, chopped

1 carrot, chopped

3 cloves garlic, minced

4 (14.5 ounce) cans chicken broth

1 pound lentils, rinsed and drained

2 medium zucchini, chopped

1 small eggplant, peeled and chopped

1 (14 ounce) can diced tomatoes with juice

1 tablespoon dried parsley

2 teaspoons ground cumin

1 teaspoon salt

2 teaspoons lemon zest

1 tablespoon lemon juice

DIRECTION

Step: 1

Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.

Step: 2

Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

NUTRITION FACT

Per Serving: 268 calories; protein 17.6g; carbohydrates 45.2g; fat 2g; cholesterol 4.5mg; sodium 1257.2mg.

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