Instant Pot Red Lentil and Celery Root Soup
How is this my first instant pot recipe on the blog? I’ve been singing its praises to anyone who would listen since I started using it about 6 months ago. Some claim it’s underwhelming but I suspect they haven’t cooked soft-as-butter beans in 40 minutes. Because although it doesn’t cook in a literal instant, the IP does drastically reduce cooking times and the cooking quality of many foods. So she’s a keeper. And I love her. Many evenings I peek at the clock and find myself bewildered that it reads 4pm when 1:30 was just a few minutes ago. Life is busy and though I wish I could say I’m highly efficient and organized, I can’t because I’m not. So throwing together a Ribolita soup while I cut a salad is life giving and calming. My kids come home to something warm while I dodge the “what’s for dinner” sing song and I try to figure out the next step. It’s true that most of the recipes I’ve succeeded with in the IP are braises, soups and stews. It makes sense since the high pressured cooking environment lends to such a meal. It’s also the reason we’ve been having soup on repeat all winter long.
In this soup I melded my favorite winter vegetables, namely celery root and parsnip, with red lentils. Red lentil, unlike its green cousin, cooks incredibly fast so this recipe will work well on the stove top too. I love the earthiness the vegetables lend but I contrasted it with some sweetness from a yam. But really, it’s soup, it’s difficult to ruin. You can use celery, carrots, zucchini, or even squash if you don’t have the exact ingredients I used. Like every recipe here, I want you to make it your own. Have a cozy Wednesday!
Instant Pot Red Lentil and Celery Root Soup
yields 6-8 servings
Ingredients
3-4 tablespoons olive oil
1 large onion, roughly diced
1 celery root, peeled and diced
5-6 small parsnips, peeled and chopped
1 large sweet potato, peeled and diced
2 cups red lentils, rinsed
1 qt . (946ml) low sodium vegetable borth
1/2 tablespoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon cumin
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
nutmeg, to garnish
chopped parsley, to garnish
nigella seeds, to garnish
Directions
Heat Instant Pot on sauté. Add oil and warm for a minute. Add onions and stir to coat in oil, cooking for 1-2 minutes. Add the celery root, parsnips, and sweet potato and season with salt. Cook until slightly browned, about 3-4 minutes. Add the lentils and broth, and pour an additional 5 cups water. Season with salt, pepper, cumin, granulated onion and garlic. Seal the pot, press cancel, and turn the valve to Sealing. Cook on high pressure for 20 minutes, or press the soup setting. Allow pressure to release naturally. Once slightly cooled, blend with an immersion blender. Adjust water based on the consistency you like, adding more water if you like it loose. You can also evaporate water by turning on the sauté feature and mixing often.
Once blended, ladle into bowls and top with a sprinkling of nutmeg, chopped parsley, nigella seeds and a drizzle of olive oil.
Stovetop
Preheat a large pot over medium heat. Once hot, add oil and sauté onions for 1-2 minutes. Add the celery root, parsnips, and sweet potato and season with salt. Cook until slightly browned, about 3-4 minutes. Add the lentils and broth, and pour an additional enough water to cover the mixture by 1-2 inches. Season with salt, pepper, cumin, granulated onion and garlic. Bring to a boil and cook 3-4 minutes before reducing to a simmer. Cook until the vegetables can easily be pricked with a fork. Remove from the fire and blend using an immersion blender. Adjust water based on the consistency you like, adding more water if you like it loose. You can also evaporate water by turning cooking uncovered over high heat and mixing often. Once blended, ladle into bowls and top with a sprinkling of nutmeg, chopped parsley, nigella seeds and a drizzle of olive oil.