Wednesday, 26 April 2017

Instant Pot Spanish Lentil Soup (Lentejas)


I already blogged the Thermomix version of this Spanish Lentil Soup/Stew (Lentejas) recipe a few years ago (find it here). It’s such a lovely dish. Simple yet comforting.

If you want to keep it vegetarian or vegan, skip the chorizo of course, and increase the paprika a bit; also, make sure you use a good stock base like my Homemade Vegetable Stock Paste.

In the Instant Pot there are two ways of cooking this and they are going to depend on your time and energy. If you have a bit of extra time, it’s worth sauteing the vegetables and the chorizo (if using) at the start. If you’re short on time or just can’t be bothered because you’ve had a tough day or a long week then skip that, add all the ingredients to the inner pot and skip straight to step 5.

For those of you with a Thermomix and an Instant Pot, this is one of those perfect collaborations: chop it all up quickly in Thermie, decant into the Instant Pot to cook, give the Thermie bowl a rinse and make yourself something nice for dessert, a treat to take into work or tomorrow's lunch!

Ready for the recipe?
Quick and easy Instant Pot Spanish Lentil Soup (Lentejas) with green lentils, vegetables, paprika

Quick and easy Instant Pot Spanish Lentil Soup (Lentejas) with green lentils, vegetables, paprika
The stick it all in, press a button and put your feet up option, also known as "stick it all in and skip to step 5"

Instant Pot Spanish Lentil Soup

Serves: 4-6 people

Ingredients

1 large onion or 2 small ones
3 garlic cloves
1 large carrot
1 red pepper

200 g potatoes, peeled weight

1 tsp extra virgin olive oil
100 g cooking chorizo (if you want to make it vegetarian or vegan, skip the chorizo and increase the paprika)

150 g chopped tomatoes
1 tbsp sweet paprika (more if making it vegan)

300 g green lentils
1 bay leaf
1,3 litres of water, cold
1 tbsp homemade vegetable stock paste

1 teaspoon salt (you can always adjust at the end)

Salt and pepper

Method

You have two options, the "stick it all in, press a button and put your feet up” option (in which case you can literally place all the ingredients in your Instant Pot and go directly to step 5) OR the Sauté option, in which case follow steps 1, 2, 3 and 5.

1. Chop onion and garlic. Dice carrot and pepper (in Thermie just chop onion garlic and carrot 5 seconds, speed 5, then add the pepper for 2 more seconds at speed 5). Reserve. Dice peeled potatoes. Reserve in a different bowl.

2. Press Sauté button (NO need to wait until the display says HOT), add the teaspoon of extra virgin olive oil, add chorizo and stir, let it sauté for approx. 2-3 minutes to release the juices.

3. Add onions, garlic, red pepper and sauté for about 5 minutes.

4.  Press Keep Warm/Cancel and add chopped tomatoes, paprika and potatoes, give it a stir and add the lentils, bay leaf, water, stock, salt and pepper (I use a few twists of the black pepper mill).

5. Lock the lid in. Steam release handle pointing to Sealing. Press Manual, use the - and + buttons to programme 5 minutes. Do a natural release at the end. You can let the rest of the steam out 8-10 minutes into the natural release or you can let it go to Keep Warm, you choose.

Note: you can bulk it up with more vegetables of course

Do please let me know if you try it!

Quick and easy Instant Pot Spanish Lentil Soup (Lentejas) with green lentils, vegetables, paprika
With lid just off after natural release

Quick and easy Instant Pot Spanish Lentil Soup (Lentejas) with green lentils, vegetables, paprika
After a quick stir to loosen it up







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