This recipe is a riff on the original from the New Covent Garden Soup Co Book of Soups, which I’ve tweaked and converted to cook in the Instant Pot. This is such a simple recipe but I’ve made it time and time again as it’s so delicious, nutritious and filling it’s become a staple in our house.
Lentils are such a useful ingredient and now the days have turned a little darker and a little colder, a hearty soup like this one is just the ticket. Serve with crusty bread or as it comes.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 clove of garlic crushed
- 150 g red lentils approx 1 heaping Instant Pot cup (180ml)
- 400 ml vegetable stock approx 2 tom cans full
- 400 g canned chopped tomatoes
- 2 tsp tomato puree
- 2 tsp dried thyme
- salt and freshly ground black pepper
- juice of 1/2 lemon
Servings:
Instructions
- Set the Instant Pot to Saute "normal". Heat the oil in the pot then fry the onions until softened, approximately 5 minutes.
- Add the rest of the ingredients, except the lemon juice, to the Instant Pot. Cancel the saute function and set to high pressure for 5 minutes, ensuring the valve is turned to "sealing".
- Leave the soup for at least ten minutes of natural pressure release. Release any remaining pressure and stir in the lemon juice to taste.
