Greek lentil soup in the Instant Pot
Dimitra's Dishes · ♥ 653 likes · 17.8K views · 6 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g green lentils
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 2–3 tbsp parsley
- 1 whole onion
- 1 stalk celery stalk
- 2 whole carrots
- 3 cloves garlic
- 3 whole bay leaves
- ¼ cup olive oil
- salt
Put the onion, celery and carrots in the Instant Pot with the olive oil and a pinch of salt; saute 8 to 10 minutes until soft and golden.
Add the roughly chopped garlic and saute about two minutes (minced garlic needs only a few seconds).
Rinse the lentils well in cool water a few times and soak them while preparing everything (ideally overnight).
- 15 oz crushed tomatoes
- crushed red pepper flakes
Puree the crushed tomatoes in the blender until smooth and add them, with a pinch of red pepper flakes, salt, black pepper and the bay leaves; mix.
Lock the lid, set the vent to seal, and pressure cook on high for 10 minutes; the pot takes about 10 minutes to come up to pressure.
Pressure cooking and releasing
Let the pressure release naturally for 10 minutes, then turn the valve to vent to release the rest.
- 1 tsp dried oregano
Taste and adjust salt and pepper; stir in the dried oregano and the chopped parsley.
- apple cider vinegar
- olive oil
Drizzle in apple cider vinegar and a little olive oil. Serve with bread, feta and olives.