Vegan Instant Pot: Double Lentil Soup with Gremolata Recipe

Vegan Instant Pot: Double Lentil Soup with Gremolata Recipe - Different types of lentils lend slightly different textures to soup. Experiment to figure out what you like best. Red lentils will break down completely, French green (Puy) and beluga lentils will mostly retain their shape, and regular green or brown lentils fall somewhere in between. Here, I’ve used French green and beluga lentils, but you really can use whatever kind you have on hand. Gremolata, a mixture of chopped parsley, garlic, and lemon zest, is added at the end of cooking for a hit of fresh flavor.

Serves 4 to 6
Vegan Instant Pot: Double Lentil Soup with Gremolata Recipe

Ingredients for Vegan Instant Pot: Double Lentil Soup with Gremolata Recipe:

Soup
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fine sea salt, plus more as needed
  • ½ cup French green (Puy) lentils
  • ½ cup beluga lentils
  • 4 cups low-sodium vegetable broth (this page)
  • 2 tablespoons fresh lemon juice

Gremolate
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 clove garlic, peeled
  • Finely grated zest of 1 lemon
  • Crusty bread for serving

Directions for Vegan Instant Pot: Double Lentil Soup with Gremolata Recipe:

  1. To make the soup: Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, carrots, celery, garlic, and salt and sauté for about 5 minutes, until the onion softens. Add the lentils and broth and stir to combine.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. While the soup is cooking, make the gremolata: Pile the parsley onto a cutting board, along with the garlic. Chop them together until the parsley is finely chopped and there are no large bits of garlic. Add the lemon zest and chop a little more, until the mixture is combined.
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, then stir in the gremolata and lemon juice. Taste and adjust the seasoning with salt, if needed.
  5. Ladle the soup into bowls and drizzle with oil. Serve piping hot, with crusty bread alongside.

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