Description
This Instant Pot Split Pea & Lentil Soup is a hearty and flavorful dish packed with nutritious lentils, split peas, and fresh vegetables. Perfect for a cozy meal, it combines aromatic spices and fresh greens with the convenience of pressure cooking, resulting in a creamy, comforting soup that’s ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 1 pound baby yellow potatoes, halved
- 4 large handfuls fresh baby spinach
- 1/4 cup chopped parsley
- 3 cloves garlic, minced
Pantry Staples & Spices
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
Legumes
- 3/4 cup red lentils
- 3/4 cup split peas
Liquids & Others
- 6 cups chicken stock (or veggie stock)
- 2 tablespoons fresh lime juice (about 1 lime)
Instructions
- Sauté the vegetables and spices: Turn on the sauté function on the Instant Pot and add the olive oil. Once hot, add the chopped onion, carrots, halved baby potatoes, salt, garlic powder, paprika, and cumin. Cook for 3-5 minutes, stirring occasionally, until the vegetables start to soften and the spices are fragrant.
- Add garlic: Add the minced garlic to the pot and cook for another minute to release its flavor, then turn off the sauté function.
- Add lentils, peas, and stock: Stir in the red lentils, split peas, and chicken or vegetable stock, mixing well to combine all ingredients.
- Pressure cook: Close the Instant Pot lid securely and set the valve to the sealing position. Select the manual or pressure cook function on high pressure and set the timer for 15 minutes.
- Release pressure: Once cooking is complete, either allow the pressure to release naturally for a creamier texture or perform a quick release to speed up the process. Open the lid carefully.
- Stir in fresh greens and season: Add the fresh baby spinach, chopped parsley, and fresh lime juice to the hot soup. Stir until the spinach wilts and everything is well combined.
- Serve: Ladle the soup into bowls and serve warm. The soup will thicken as it cools, so give it a good stir before serving if needed.
Notes
- This soup can also be prepared in a slow cooker if an Instant Pot is not available.
- Use vegetable stock to make this recipe vegetarian or vegan-friendly.
- You can adjust the seasoning and spices to your preference for a milder or spicier flavor.
- The soup thickens as it cools; add extra stock or water to loosen if reheating.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
