Instant Pot Lentil Soup With a Fusion of Two Types of Lentils
Double the variety of lentils; Double the flavor in this easy and delicious Instant Pot lentil soup recipe. Of course it can be made on the stove top if you don’t own an Instant Pot pressure cooker.
This time of the year, I think homemade soup is pure comfort food. This healthy lentil soup can be enjoyed with a salad and some bread (GF ) for a warming cozy meal.
Nutrient-packed, fiber-rich, low in fat, and most importantly high in protien, this plant-based lentil soup is satisfying and delicious.
The beauty of this recipe is that it unites both red and brown lentils to create a soothing flavor. I also use a variety of vegetables in this recipe as well as my easy secret ingredient- a jar of salsa– which is simply made up of tomatoes, garlic, peppers, onions, and a little hot stuff- which all blend perfectly with the flavor of both types of lentils. You decide if you want to use mild, medium, or hot salsa!!! I use mild, but some like it hot!!
Tastes great, can be kept in the refrigerator up to 5 days, and is a wonderful starter for any meal. A simple fusion of flavors that meet gluten-free, dairy-free, oil-free, and parve standards. A soup everyone can enjoy!
Ingredients:
- 1 cup of red lentils ( washed and cleaned)
- 3/4 cup of brown lentils (washed and cleaned)
- 2 med-large white potatoes, peeled and chopped
- 1 cup of sliced or chopped carrots
- 1 medium zucchini, chopped bite size
- 1 16 ounce jar of organic chunky salsa
- 1 16 ounce jar of water (use the empty salsa jar)
- 1 32 ounce container of vegetable broth (about 4 and 1/2 cups)
- ( my favorite vegetable broth is Tabatcnicks)
- 1/2 teaspoon of garlic powder
- Salt and freshly cracked pepper to taste
Directions:
Place all of the ingredients in the Instant Pot liner. Secure the lid, set to pressure cook for 16 minutes. When done, allow to sit for 5 minutes then release pressure manually according to manufacturing directions. When all steam is released, carefully open the lid.
The Differences Between Red and Brown Lentils
- Red lentils are sweeter and milder in flavor, and they cook much faster, usually breaking down into a soft, mushy texture, which makes them great for thickening soups and stews.
- Brown lentils, on the other hand, have an earthier, slightly peppery taste and hold their shape better during cooking, offering a firmer, more hearty texture. Because of this, brown lentils are perfect for dishes where you want distinct lentils to stand out, while red lentils are ideal for smooth, comforting blends.
- Combining both red and brown lentils creates a balanced soup with a mix of flavors and textures, making it both satisfying and hearty.
My Notes:
**If your vegetables are large, add a little more water to the soup pot.
It’s been cooler in South Florida lately with morning temps around 49 degrees ( it goes up to the sunny low 70’s during the day) . I heard it will be back to 80 in a few days.
I really don’t need an excuse to make and eat soup, but the cooler temperatures coaxed me a little.
For an incredible selection of easy, healthy, homemade soup recipes, read a sample of my soups cookbook on Amazon to see if you might like to buy a copy for yourself or for a gift. Link: plant-based soups cookbook 
Click on link to go to Amazon to read a sample of my book : plant-based soups cookbook (affiliate link to Amazon)
Disclaimer: I am an an affiliate for Amazon and may receive a small compensation if you click on a link from my blog and make a qualified purchase.
