4.66 84 Published Dec 02, 2020, Updated Feb 20, 2023 I’ve shared several lentil soup recipes over the years from this cabbage lentil soup and lentil stew with kale to this butternut squash red lentil stew. This lentil soup is a bit different because we’re making it in the Instant Pot! Although, don’t worry… I’m still giving instructions for how to make it on the stove-top as well.
Garlic Lentil Soup Ingredients
vegetables – sweet yellow onion, carrots, celery and roasted garlicFrench green or brown lentilsvegetable brothcanned diced tomatoesred wine vinegartomato pasteolive oilseasonings and spices – dried oregano, dried thyme, bay leaves, sea salt and pepperoptional toppings – sriracha, avocado, fresh parsley
Roasted Garlic = Amazing Flavor
There’s actually a lentil soup on the menu at one of my favorite Greek restaurants in town called Stella’s. I typically order a big bowl of it as my meal with a salad on the side or convince Isaac to split a bowl with me if I’m ordering an entree. I’ve tried several times to make a lentil soup at home that tastes like Stella’s lentil soup and failed. My version has never had the same flavor… until now. And I think I figured out the secret ingredients – roasted garlic and vinegar. By using a whole bulb of roasted garlic you get a lovely, robust garlic flavor and a hint of sweetness that permeates the whole soup. And the red wine vinegar simply brightens up the flavor of the soup. It’s kind of like salt. Whenever you feel like a dish is missing a little something, you tend to add salt, right? Well sometimes salt can do it, but other times you need something acidic like citrus juice or vinegar. In the case of this soup, vinegar is the winner!
How to Roast Garlic
The first time I made roasted garlic at home I fell in love. If you’ve never roasted garlic, you have to try it! Your entire house will smell amazing and it takes any recipe that calls for garlic to the next level. Here’s how to make it:
Cut off the top – Cut the top of the garlic bulb off about ¼ inch down from the top. You want to make sure you’re cutting off a bit of each clove around the bulb. Prep – Place aluminum foil under the garlic bulb and drizzle 1 teaspoon of olive oil over top to cover the exposed cloves. Wrap the foil around the bulb tightly.Bake – Bake the bulb at 400ºF for 30-40 minutes or until the garlic is soft and golden brown on top. Remove from the oven and let cool.Remove cloves – Once cool, pop each clove out of its paper. Some cloves slide out really easily while others need to be encouraged out!
How to Make This in the Instant Pot
Sauté – Using the sauté function on high heat, heat the oil in the inner pot and then add the onion, carrots and celery and cook for about 5 minutes, until fragrant and onions are softened. Season with a little salt and pepper while cooking. Add remaining ingredients + pressure cook – Stir in the roasted garlic, lentils, broth, diced tomatoes, tomato paste and spices. Stir to combine. Secure the lid and cook on high pressure for 15 minutes. Release pressure – After the cooking is complete, let the pressure release naturally for 10 minutes and then quick-release the remaining pressure. Season + serve – Remove the bay leaves, stir in the vinegar and season with additional salt and pepper if needed. Ladle into bowls and serve with toppings of choice! Don’t worry! If you don’t have an Instant Pot you can still make this soup. I’m sharing stove-top instructions in the instructions as well!
More Lentil Recipes to Try
Lentil Tuna SaladVegan Lentil Loaf (Vegan Meatloaf)Mediterranean Lentil SaladCabbage Lentil SoupKale Sweet Potato Lentil SaladLentil Meatballs
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