[Maytag]

Instant Pot Lentil (Mung Bean) Soup

Originally from https://www.wellplated.com/instant-pot-lentil-soup/

Below is my version of this soup. I make 2 pots at a time, portion into smaller containers, and freeze it. Then I eat this for breakfast through the week at the office. For months.

Ingredients

1 tablespoons toasted sesame oil

1 lb V&V’s Jalapeno Sausage, sliced into quarter- or half-circle cuts

1 large onion, diced

1/2 lb carrots, chopped

1/2 lb chopped mushrooms

1/2 of a celery plant, usually 6-8 stalks, chopped

4 springs fresh thyme (or use dried)

2-3 teaspoon smoked paprika

2 cups (1 lb, or less, but not more) lentils or mung beans

4 cloves garlic minced (about 4 teaspoons) or more

1 can crushed tomatoes (15 ounces)

1 can fire-roasted diced tomatoes (15 ounces)

4 cups broth (chicken, turkey, beef, veggie, whatever you like) or water

Instructions

Put sausage and oil into Instant Pot and use SAUTE mode to brown the sausage. Stir frequently.

Once sausage browns, add onion and cook until they start to soften.

Add in the carrots, mushrooms, celery, thyme, paprika, and salt and pepper (if using). Continue to use SAUTE mode for a couple more minutes.

Add the lentils/mung beans and garlic. Stir well so the garlic can get mixed in. Then add the tomatoes and broth.

Put the lid on and set to HIGH pressure (Pressure Cook or Manual, depending on your model) for a 15 minute cook time. After cook time completes, allow another 15 minutes of natural release cool-down.

Finally, vent the remaining pressure and open the lid to reveal delicious soup.

Notes

Using 4 cups of broth with this amount of other ingredients (chiefly lentils or mung beans) will result in a very thick soup with almost no liquid to spare that you can practically eat with a fork. If you want it a bit more soupy, follow the ratios more like in the original recipe, or just add some additional broth or water.

I use unsalted broth and don’t add salt to the soup. Since I typically eat it with corn chips or with Parmesan cheese, that is enough salt for me. Consider including some salt if you like the dish saltier.

To make this recipe on the stove (not a pressure cooker) use a 6-8 quart (at least) Dutch oven. Cook time will be a little longer, just make sure all the lentils/mung beans are nice and soft.