Instant Pot Red Lentil Soup
This Instant Pot Red Lentil Soup is an easy, healthy, and fast meal to prepare. Ready in just 8 minutes with zero ingredient prep!
Servings 4
Calories 650kcal
Equipment
- Instant Pot
- Hand blender
Ingredients
- 1 cup red lentils masoor dal
- 1 teaspoon crused red chilli flakes adjust to taste
- 1/2 teaspoon cracked black pepper
- 1 teaspoon salt or to taste
- 2 tablespoons lemon juice freshly squeezed
- 5 cups water
Instructions
- Place red lentils in the instant pot.
- Add the crushed red chilli flakes, black pepper and salt.
- Add the lemon juice and water. Stir.
- Place the lid of the instant pot, and turn the pressure valve to sealing.
- Pressure cook (set to manual) for 8 minutes. Natural release for 10 minutes.
- Turn the pressure valve towards venting, and vent the remaining pressure.
- When the pin goes down, remove the lid.
- Stir the lentil soup, and using a hand blender, blend the soup into a smooth consistency.
- Pour into serving bowls, top with coriander and chillies. Enjoy with garlic bread.
Video
Notes
- Red Lentils: These are perfect for soup as they break down and cook relatively faster than other legumes.
- Spices: You can adjust the quantity of spices as per your liking.
- Lemon juice: This recipe calls for very few ingredients, and lemon juice plays a key role in lifting the flavors of the soup. I highly recommend using freshly squeezed lemon juice.
- Hand blender: I use a hand blender for convenience, but you can also use a blender.
- Storing: It can be stored in an airtight container in the fridge for up to 3 days. Freeze up to 1 month.
Nutrition
Calories: 650kcal | Carbohydrates: 112g | Protein: 47g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2429mg | Potassium: 1803mg | Fiber: 56g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 20mg | Calcium: 151mg | Iron: 14mg