Instant Pot Lentils Soup Recipe
You will adore this healthy nutrient packed recipe for instant pot lentils soup. It has all your favorite flavors like onions, garlic, ginger, spices, lentils, and split peas. This plant based recipe is packed full of vitamins, antioxidants, and minerals. It has fiber, protein, calcium, and more. I love when my husband and kids eat this soup because I know they are getting a healthy gluten free meal.
Instant pot lentils soup recipe is so healthy that’s because lentils are super nutritious. Just one cup cooked of this edible legume contains the following nutritional values:
- Calories: 230
- Carbs: 39.9 grams
- Protein: 17.9 grams
- Fat: 0.8 grams
- Fiber: 15.6 grams
- Thiamine: 22%
- Niacin: 10%
- Vitamin B6: 18%
- Folate: 90%
- Pantothenic acid: 13%
- Iron: 37%
- Magnesium: 18%
- Phosphorous: 36%
- Potassium: 21%
- Zinc: 17%
- Copper: 25%
- Manganese: 49%
Additionally this lentils soup contains split peas! 100 grams of split peas contains 341 calories, 1.2 g 1% total fat, 0.2 g 1% Saturated fat, Polyunsaturated fat 0.5 g , 0.2 g Monounsaturated fat, 0 Cholesterol, and 15 mg Sodium. It also has 981 mg 28% potassium, 60 g 20% total carbohydrates, 26 g 104% dietary fiber, 8 g sugar, and 25 g 50% protein. Split peas also contain 2% Vitamin A 3 % vitamin C, 5% Calcium, 24% Iron, 10% Vitamin B-6, and 28% Magnesium. That’s why I love this instant pot lentils soup recipe!
What ingredients do you need for this soup?
Ingredients:
- 1/4 cup chopped white onions
- 1 tbsp olive oil
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 cup lentils, dry
- 1/2 cup split peas
- 5 cups vegetable
- 1 tsp salt
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp dried oregano
How do you make this instant pot lentils soup recipe?
Step 1. Toss the onions, ginger paste, garlic paste, and olive oil in the instant pot. Close the lid and set it to sauté for 2 minutes.
Step 3. Open it up and stir before adding the lentils, split peas, and vegetable broth.
Step 4. Stir it around and stir the seasonings in as well.
Step 5. Close the lid and set it to pressure cooker on high for 5 minutes and set the natural steam release to 10 minutes.
Step 6. Open the lid and rest for 5 minutes then serve!
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 213 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 0.9g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 1229mg | 53% |
| Total Carbohydrate 27.9g | 10% |
| Dietary Fiber 9.9g | 35% |
| Total Sugars 1.6g | |
| Protein 14.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 43mg | 3% |
| Iron 4mg | 23% |
| Potassium 256mg | 5% |
Instant pot lentils soup recipe
This savory filling soup is plant based and packed with nutrients and flavor.
Ingredients
- 1 cup lentils dry, any kind
- 1/2 cup split peas dry
- 1 tbsp olive oil
- 1/4 cup chopped white onion
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp salt
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 5 cups vegetable broth
Instructions
-
Toss the onions, ginger paste, garlic paste, and olive oil in the instant pot. Close the lid and set it to sauté for 2 minutes.
-
Open it up and stir before adding the lentils, split peas, and vegetable broth.
-
Stir it around and stir the seasonings in as well.
-
Close the lid and set it to pressure cooker on high for 5 minutes and set the natural steam release to 10 minutes.
-
Open the lid and rest for 5 minutes then serve!
Recipe Video
Recipe Notes
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 213 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 0.9g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 1229mg | 53% |
| Total Carbohydrate 27.9g | 10% |
| Dietary Fiber 9.9g | 35% |
| Total Sugars 1.6g | |
| Protein 14.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 43mg | 3% |
| Iron 4mg | 23% |
| Potassium 256mg | 5% |
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