Instant Pot Tomato & Red Lentil Soup

Velvety tomato soup thickened with red lentils, with no cream needed.

TIME BREAKDOWN
Prep: 10 min
Cook: 35 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 150g red lentils, rinsed
  • 700ml hot vegetable stock (1 stock cube)
  • 2 x 400g tins chopped tomatoes
  • 1 tsp caster sugar
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion and carrot for 5 minutes. Add the garlic and oregano and cook for 1 minute.

  2. Add the lentils and stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Pour the tinned tomatoes over the top, add the sugar and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Blend the soup in the pot with a stick blender until smooth, or leave it chunky if you prefer.

  6. Season to taste and serve hot.