It’s still cold outside, and soup is on the menu! This is a quick to fix recipe using an Instant Pot (electric pressure cooker) that includes lentils; a healthy addition to any meal. Don’t fret if you don’t have an Instant Pot, we’ve also included the stove top and slow cooker methods.
Chipotle Lentil Soup
1 medium onion, diced
1 medium green bell pepper, diced
1 tablespoon oil
2 large cloves garlic, minced
3 tablespoons mild chili powder
1 can (28 ounces) diced tomatoes, with liquid
4 cups lower-sodium vegetable broth
2 cups brown lentils rinsed and picked over
1 teaspoon chipotle hot sauce, or to your taste
½ cup sun-dried tomatoes (about 10 halves) chopped
1 teaspoon ground cumin
½ teaspoon salt
Shredded 2% lower fat Cheddar cheese
Fresh cilantro chopped
Sour cream, lower fat version
- In the Instant Pot, using sauté function, cook onion and bell pepper in oil, uncovered, for three minutes, or until softened. Stir in garlic and 2 tablespoons chili powder and cook 1 minute. Turn off sauté function.
- Stir in tomatoes, broth, lentils, chipotles, and sun-dried tomatoes. Place cover on Instant Pot and lock lid. Cook at high pressure for 12 minutes. Once cooking is complete, release pressure using the quick release option. Stir in cumin and remaining 1 tablespoon chili powder. Cover and keep warm for 10 minutes until thickened slightly and flavored through.
- Serve with avocado, Cheddar, cilantro, sour cream, and lime wedges if desired.
Note: This recipe can easily be made on the stovetop or in a slow cooker by combining ingredients and cooking until lentils and vegetables are tender, approximately 2 hours on stove top, or 4-6 hours in the slow cooker.
Nutritional information: each serving: about 315 calories, 19g protein, 53g carbohydrate, 4g total fat (0g saturated), 18g fiber, 932mg sodium.