Pot Red Lentil Soup (Printable Version)
Comforting red lentil blend with herbs and garlic, cooked to a creamy consistency in a pot.
# Ingredients Required:
→ Legumes
01 -
240 grams dry red lentils, rinsed
→ Aromatics
02 -
1 large yellow onion, chopped
03 -
4 large garlic cloves, minced
→ Herbs & Spices
04 -
2 teaspoons dried tarragon
05 -
¾ teaspoon dried thyme
06 -
⅛ teaspoon poultry seasoning blend (or a pinch of dried sage)
07 -
¼ teaspoon ground black pepper, adjust to taste
08 -
¾ teaspoon fine sea salt
→ Liquids & Others
09 -
60 milliliters vegetable oil (optional; for oil-free preparation, substitute with a splash of water or broth)
10 -
1 small lemon, halved
11 -
1.06 liters water
# Guide to Cooking:
01 -
Set the Instant Pot to sauté mode and heat the oil. Add chopped onion and cook, stirring occasionally, until softened, about 7-8 minutes.
02 -
Stir in minced garlic, dried tarragon, thyme, poultry seasoning, and black pepper. Cook while stirring frequently for 1 minute. Squeeze in some lemon juice and scrape the bottom to deglaze. Cancel sauté mode.
03 -
Add rinsed lentils, water, and salt to the pot. Stir thoroughly. Secure and lock the lid, setting the valve to sealed. Pressure cook on high for 8 minutes.
04 -
After cooking, carefully quick-release the pressure by turning the valve to venting. Remove the lid and allow the soup to rest for a few minutes.
05 -
Use an immersion blender to puree the soup until smooth and creamy. Taste and adjust salt, pepper, and lemon juice as needed. Serve hot.
# Extra Suggestions:
01 -
For oil-free preparation, replace the oil with a splash of water or vegetable broth to sauté the aromatics.