Eosinophilic Esophagitis Friendly Instant Pot Lentil Soup
Total time55 min
Prep time15 min
Cook time30 min
4.8(26)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 5 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 tbsp fresh lemon juice (from about 1 large lemon)
For serving
- 2 tbsp olive oil
- ½ tsp smoked paprika
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add 2 tbsp olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.
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