Instant Pot Lentil Soup Recipe with crispy bacon and creamy coconut milk will go straight to your bucket list. Packed with plant based protein and fiber this lentil soup recipe gets done in less than 30-minutes from scratch.
Soak lentils in water overnight (12 hours) or for at least 2 hours in cool tap water.
Press "Saute" and heat some olive oil in your Instant Pot.
Add onions and garlic. Sauté until the onions soften and the garlic gets aromatic.
Add Bell Pepper, Potatoes, and Carrots. Sauté for another 2-3 minutes.
Now add brown sugar, salt, pepper, thyme, cumin, smoked paprika, and red pepper flakes. Toss lightly and sauté for about 30-seconds. Make sure the bottom of the Instant Pot liner doesn't get burnt.
Now add soaked, drained and rinsed green and red lentils. Toss well to combine.
finally add tomato ketchup, low sodium chicken broth, and coconut milk. Toss well to combine.
Close the lid and set the venting knob to "sealing position". Cook on Manual/Pressure for 10-minutes.
In the meantime you can fry bacon in a skillet with some oil and keep aside.
Allow steam to release naturally (NPR) for 10-minutes. After 10-minutes, release pressure manually. Turn the knob from Sealing Position to Venting Position.
Top with crispy fried bacon (and also the grease). Top it with some fresh chopped parsley.
Video
Notes
Bacon - I like to add my bacon towards the end. You can sauté bacon while sautéing onions and garlic to save time.
Soaking Lentils is a MUST. It enhances the flavors and makes it super-flavorful.
Nutrition
Nutrition Facts
Instant Pot Lentil Soup Recipe
Amount Per Serving
Calories 595Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 232mg10%
Potassium 1613mg46%
Carbohydrates 80g27%
Fiber 30g125%
Sugar 9g10%
Protein 32g64%
Vitamin A 1083IU22%
Vitamin C 35mg42%
Calcium 101mg10%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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