gluten-free, nut-free, soy-free, no added sugar
This is one of the simpler recipes in the book, but you’ll come back to it time and time again. It’s made with inexpensive ingredients, many of which you almost certainly keep in your pantry, and it’s easy enough to make for a weeknight dinner.
But don’t confuse simple with boring.
There are many reasons why this humble lentil soup is extra special. The onions cook down until they are stickysweet and browned, adding a rich umami flavor, while the bouquet garni (or bundle of fresh herbs) saturates the entire soup with a fragrance that I can only describe as “rustic French home cooking.” A splash of balsamic vinegar at the end really dials up the flavors. And the best part? The soup gets better the next day, becoming heartier and more harmonious in flavor.
I use French green lentils because they hold their texture nicely and don’t completely break down in the soup. Plus, they have a distinct light, peppery flavor I adore. If you can’t find them, you can substitute standard green or brown lentils, though the soup will be a bit mushier.
Ingredients
3 tablespoons oil
1 medium yellow onion, finely diced
3 medium carrots, diced
3 celery stalks with leaves, diced
4 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 teaspoon sweet or hot paprika
1½ cups French green (Puy) lentils
Bouquet garni: 2 bay leaves + a few sprigs each of Italian flatleaf parsley, rosemary, oregano, and thyme, tied tightly together with kitchen twine
4 cups low-sodium vegetable broth
1 (28-ounce) can fire-roasted crushed tomatoes
2 to 3 teaspoons high-quality balsamic vinegar or lemon juice, to taste
, FOR SERVING
Baguette or rustic bread, sliced
Directions
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot,
add the onion and a pinch of salt. Cook until the onion is browned and completely soft, 6 to 8 minutes.
Add the carrots, celery, garlic, potato, salt, and the pepper and cook until the carrots are just starting to soften, 2 to 3 minutes.
Add the paprika and lentils and cook for 30 seconds, stirring to coat the lentils with the spices and seasonings. Select the Cancel setting.
Add the bouquet garni and vegetable broth, then pour the crushed tomatoes on top. Stir gently.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
Once the 12-minute timer has completed and beeps, allow a natural pressure release.
Open the pot and remove the bouquet garni. The soup will be quite thick at this point. If you like the soup to have a stew-like consistency, leave as is, or pour in 1 cup water to thin it out a bit. Add more water until you achieve your desired consistency.
Stir in the vinegar and taste for seasonings. I usually add a large pinch of salt at this point. Transfer the soup to bowls and serve with bread.
