Immediate Pot Lentil Soup {with Roasted Garlic}

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Pot Lentil Soup

This simple Immediate Pot lentil soup is breaking with taste from the roasted garlic. It tastes like it’s been preparing throughout the day, however formulate in less than an hour.

I didn’t mature consuming lentils, however, in my adult life, I have actually discovered that I like them. They are among the quickest cooking beans (no soaking needed) and they’re filled with protein, fiber, folate, and iron. Plus I like their little size and flexibility. There are a lot of various methods to prepare and consume lentils, however, among my favorites needs to be soup.

I have actually shared numerous lentil soup dishes throughout the years from this cabbage lentil soup and lentil stew with kale to this butternut squash red lentil stew This lentil soup is a bit various since we’re making it in the Immediate Pot! Although, do not stress … I’m still providing directions for how to make it on the stove-top too.

Bowl of lentil soup with celery and carrots. Beside the bowl is a slice of bread and parsley.

Garlic Lentil Soup Ingredients

  • veggies— sweet yellow onion, carrots, celery, and roasted garlic
  • French green or brown lentils
  • veggie broth
  • canned diced tomatoes
  • red white wine vinegar
  • tomato paste
  • olive oil
  • spices and spices— dried oregano, dried thyme, bay leaves, sea salt, and pepper
  • optional garnishes — sriracha, avocado, fresh parsley

Ingredients to make lentil soup including tomatoes, broth, carrots, lentils, onion, celery, tomato paste, garlic, vinegar and spices.

Roasted Garlic = Remarkable Taste

There’s in fact a lentil soup on the menu at one of my preferred Greek dining establishments in the area called Stella’s I generally buy a huge bowl of it as my meal with a salad on the side or encourage Isaac to divide a bowl with me if I’m buying a meal. I have actually attempted numerous times to make a lentil soup in your home that tastes like Stella’s lentil soup and stopped working. My variation has never ever had the exact same taste … previously. And I believe I found out the secret components– roasted garlic and vinegar.

By utilizing an entire bulb of roasted garlic you get a beautiful, robust garlic taste and a tip of sweet taste that penetrates the entire soup. And the red white wine vinegar merely cheers up the taste of the soup. It’s a type of like salt. Whenever you seem like a meal is missing out on a little something, you tend to include salt, right? Well, often salt can do it, however other times you require something acidic like citrus juice or vinegar. When it comes to this soup, vinegar is the winner!

Bowl of lentil soup with celery and carrots.

How to Roast Garlic

The very first time I made roasted garlic in your home I fell in love. If you have actually never ever roasted garlic, you need to attempt it! Your whole home will smell fantastic and it takes any dish that requires garlic to the next level. Here’s how to make it:

  • Cut off the top— Cut the top of the garlic bulb off about 1/4 inch below the top. You wish to make certain you’re cutting off a little each clove around the bulb.
  • Preparation— Location aluminum foil under the garlic bulb and drizzle 1 teaspoon of olive oil over leading to cover the exposed cloves. Wrap the foil around the bulb firmly.
  • Bake— Bake the bulb at 400 ºF for 30-40 minutes or till the garlic is soft and golden brown on top. Get rid of it from the oven and let it cool.
  • Get rid of cloves— As soon as cool, pop each clove out of its paper. Some cloves move out truly quickly while others require to be motivated out!

Side by side photos of an instant pot. In the first photo, carrots, onions and celery are being sautéed. In the second photo is the cooked lentil soup.

How to Make Garlic Lentil Soup in the Immediate Pot

Sauté— Utilizing the sauté function on high heat, heat the oil in the inner pot and after that include the onion, carrots, and celery and cook for about 5 minutes, till aromatic and onions are softened. Season with a little salt and pepper while cooking.

Include staying components + pressure cook— Stir in the roasted garlic, lentils, broth, diced tomatoes, tomato paste, and spices. Stir to integrate. Protect the cover and cook on high pressure for 15 minutes.

Release pressure— After the cooking is total, let the pressure release naturally for 10 minutes, and after that quick-release the staying pressure.

Season + serve— Get rid of the bay leaves, stir in the vinegar, and season with extra salt and pepper if required. Ladle into bowls and serve with garnishes of option!

Do not stress! If you do not have an Immediate Pot you can still make this soup. I’m sharing stove-top directions in the directions too!

Lentil soup in an instant pot. A wood spoon is in the pot.

More Lentil Recipes to Attempt:

If you make this Immediate Pot lentil soup, please make certain to leave a remark and star ranking listed below. Your feedback is very valuable for the EBF group and other readers who are thinking of making the dish.

 

Description

This simple Immediate Pot garlic lentil soup is breaking with a taste of the roasted garlic. It tastes like it’s been preparing throughout the day, however, formulated in less than an hour.


Active Ingredients

  • 3 Tablespoons olive oil
  • 1 sweet yellow onion, sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 bulb roasted garlic (about 810 cloves), sliced *
  • 116 oz bag dry French green or brown lentils, arranged and washed
  • 2 (32 oz) containers of low-sodium veggie broth
  • 1 (145 oz) can diced tomatoes
  • 1 Tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon(****************** )dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch of nutmeg
  • 2 bay leaves
  • 1 teaspoon sea salt + more to taste
  • 1 teaspoon ground pepper + more to taste
  • 2 Tablespoons red white wine vinegar
  • Optional garnishes: sriracha, avocado, fresh parsley

Immediate Pot/Pressure Cooker

  1. Utilizing the sauté function on high, heat oil in the inner pot for about 1 minute, till sparkling. Include the onion, carrots, celery, and cook for about 5 minutes, till aromatic and onions are turning clear. Season with a little salt and pepper while cooking.
  2. Stir in the roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt, and pepper. Protect the cover and cook on high pressure for 15 minutes.
  3. Once the cooking is total, let the pressure release naturally for 10 minutes, then quick-release the staying pressure.
  4. Get rid of bay leaves, stir in vinegar, taste, and include extra salt and pepper, if required.

    Ladle soup into bowls and serve with garnishes of option. I personally like including fresh parsley and a splash of sriracha.

Stove-Top

  1. Heat oil in a big soup pot over medium-high heat. Include the onion, carrots, and celery in the pot, stirring regularly for 8-10 minutes or till onions are soft and clear. Season with a little salt and pepper while cooking.
  2. Include roasted garlic, lentils, broth, diced tomatoes, vinegar, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt, and pepper.
  3. Give a boil, then lower heat, cover, and simmer, stirring every now and then, for a minimum of 1 hour or till the lentils are soft.
  4. Get rid of bay leaves, stir in vinegar, taste, and include extra salt and pepper, if required.

    Ladle soup into bowls and serve with garnishes of option. I personally like including fresh parsley and a splash of sriracha.

Notes

  • The garlic can be roasted ahead of time and kept in the refrigerator for as much as 3 days. I extremely advise prepping it ahead of time to accelerate the cooking procedure.
  • Classification: Lunch/Dinner
  • Technique: Stovetop
  • Food: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 259
  • Sugar: 8g
  • Salt: 738 mg
  • Fat: 9g
  • Hydrogenated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29 g
  • Fiber: 12 g
  • Protein: 13 g
  • Cholesterol: 0mg

Keywords: garlic lentil soup

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