French Lentil Soup
I've been on an Instantpot kick lately. This Instantpot meal was beyond delicious and simple. I paired this dish with the 2018 Fiddleneck Syrah from Mendocino County, California. This syrah had earthy notes of herbs de Provence, wild plum and peppercorn making it pair really well with the herbal bouquet added to the pot. At only $25 this wine is a steal!
French Lentil Soup-Adapted by the Vegan Instantpot Cookbook, by Nisha Vora
-3 tablespoons olive oil
-1 medium yellow onion, diced
-3 carrots, diced
-3 celery stalks, chopped
-4 garlic cloves, minced
-1 medium yukon gold potato, diced
-1 teaspoon sweet paprika
-1 1/2 cups French green lentils
- Bouquet garni: 2 bay leaves, a few sprigs of Italian flat-leaf parsley, rosemary, oregano, and thyme tightly tied together with kitchen twine
-4 cups low sodium vegetable broth
-1 28 oz can fire-roasted tomatoes
-2-3 teaspoons high-quality balsamic vinegar
-salt and pepper to taste
Select saute on the Instant Pot and add the olive oil and chopped onion. Cook for about 5 minutes then add the chopped carrots, garlic, potato, salt and pepper. Saute for another 2-3 minutes.
Add the paprika and lentils and cook for another 30 seconds. Stir to coat the lentils with spices and seasonings. Select cancel.
Add the herb bouquet and vegetable broth, then pour in the crushed tomatoes on top. Stir gently.
Secure the lid and set the pressure release to sealing. Select the pressure cook setting to high and cook for 12 minutes. Once the timer goes off allow the pressure to release naturally.
Open the pot and remove the herb bouquet. Stir in the seasonings and add salt if needed. Transfer the soup to bowls and serve with bread.