Lentil and Rice Soup

This thick and hearty soup is so delicious that it will warm you up during the cold season.

Course Soup

Cuisine American

Keyword instant pot soup, lentil and rice soup, lentil soup

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 179kcal

Wash and pick over lentils. Cover with water and soak for at least a half hour.
1 cup green lentils
Chop onion and carrots into chunks and cut celery in half lengthwise and then slice.
1 large onion, 3 large carrots, 1 stalk celery
Add onions, carrots and celery into the pressure cooker/instant pot
Add drained lentils and rice.
1 cup Arborizo rice
Add garlic, salt, pepper, cumin, rosemary sprig, diced tomatoes, broth, wine and water.
1 teaspoon cumin, 1 sprig rosemary, 1 teaspoon salt, 4 cups chicken broth, 3 cups water, 3 teaspoons garlic paste, 14.5 ounces diced tomatoes, .5 cup dry white wine, 1/4 teaspoon black pepper
Seal pressure cooker and make sure the venting knob is in the sealed position.
Press the pressure cook button and make sure the mode is normal and the pressure is set to high. Set the timer to 10 minutes. (It will take up to 20 - 25 minutes for the pressure cooker to come to pressure).
Once the pressure cooker beeps that it is done, do a quick release after 5 minutes. (see notes on how)
Serve
Smile
Enjoy

If you like a soupier soup, add an additional 2 cups of water to the pressure cooker container. Just do not let the level of your liquid pass the maximum line.

I used Arborio rice because I like how starchy it is, but alternative varieties that work well are brown rice, wild rice, jasmine rice, and basmati rice, if you prefer.

I use green lentils in this recipe, but you could use whichever color lentil you like.

You don't have to use wine in the recipe, but it adds a nice flavor. If you do, use a dry wine like Sauvignon Blanc.

Wash the rice right before you are going to use it. You don't want the starch to be released.

There is no need to sauté the vegetables in the cooker container beforehand. I've done it both ways, and there isn't any difference in taste. Save yourself some time and calories from the oil by doing it this way. The vegetables will cook just fine.

I use rosemary in this recipe, but other herbs that go well in this lentil rice soup, are: thyme, oregano, parsley, and basil.

The instant pot/pressure cooker takes up to 25 minutes to come to pressure. Note that I do NOT add this time to the recipe prep or cook time since it varies.

Once the cooker beeps that it's done, do a quick release, as you don't want the rice to cook anymore and get mushy.

Here's how to do a quick release: Let your cooker rest for 5 minutes before putting on an oven mitt. Nudge the knob to the venting position keeping yourself clear of the valve. Be careful; the steam will be hot. Let the steam release and wait for the silver pressure gauge to drop back into the lid before opening the pressure cooker.

For storage: You can store any leftover soup in the fridge for up to a week. Just make sure it's in an airtight container.