Sometimes the easiest recipes taste the best and Instant Pot Lentil and Leek Soup couldn’t be more simple, and tastes like they simmered away all day. Lentils are one of those legumes that cooks up fairly quickly on the stove top, but in an electric pressure cooker, they’re twice as fast.
Washing leeks properly to remove the sand and soil is a must, so if sliced in half before rinsing, they clean easily. Fresh leeks are sweeter than onions, and balance out the earthiness of lentils. The combination of the two compliment each other and create one pot of delicious tasting soup.
The entire recipe takes 20 minutes to prepare, making this a terrific weeknight meal, which will hit the spot on a chilly evening. It’s also vegan for those of you trying to take a break from meat today. I like to serve a hot steamy bowl with a hunk of rustic bread for dipping, or you could ladle it over steamed spaghetti squash, or hot brown rice.
Ingredients
3 medium leeks, washed and sliced
2 carrots, peeled and sliced
2 stalks celery, sliced
1 clove garlic, minced
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried thyme or oregano
2 cups brown lentils, rinsed
1 quart vegetable broth or stock
olive oil
(Serves 6)
To Prepare:
- Press Saute on Instant Pot and drizzle with 2 teaspoons oil. Add leeks and saute for 2 minutes. Add carrots and celery and saute for 1 minute. Add salt, cumin and thyme and stir.
- Add rinsed lentils and stir to combine. Pour in broth and stir. Hit Cancel.
- Seal lid on top of pot. Cook on High Pressure for 15 minutes. Release steam and remove lid.
- Ladle into bowls and Enjoy!
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