Can’t Be Beat Instant Pot Lentil Soup
In her terrific cookbook, Jill Nussinow calls this Shane’s Famous Lentil Soup. It is certainly famous in my house. I make it often, in big batches (double the recipe) because it freezes well, and it never fails to please. After you have tried it as is, consider additional seasonings like Berbere or curry.
Serves: 4
Press the sauté button on your instant pot and sauté your onion in 2 tbsp of oil (I use a little water or broth) for a few minutes, until it begins to be translucent.
Add your carrots and sauté for another couple of minutes.
Add bay leaves, thyme, broth, red and brown lentils, and potato and stir.
Lock the lid in place and push the pressure button and set for 6 minutes.
Let the pressure release naturally. This may take 20-30 minutes.
Remove the lid and remove bay leaves and thyme stems, if using.
Add 1 tsp of salt, pepper to taste.
Add 1½ cups of corn, if using
Stir and serve.
Note: After this soup cools, or has been frozen, it thickens quite a bit. I always add additional broth when reheating.
