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!
|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
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)
1 teaspoon salt (you can always adjust at the end)
Salt and pepper
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!
|With lid just off after natural release|
|After a quick stir to loosen it up|
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