Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.
Ingredients
- yellow lentils: 1 cup
- uncooked white rice: 1 cup
- olive oil: 1 Tbsp
- carrots: 2 piece (diced)
- stalk celery: 1 piece (diced)
- onion: 0.5 piece (diced)
- ½ teaspoons ground coriander: 1 piece
- ½ teaspoons salt: 1 piece
- ground thyme: 1 tsp
- rosemary: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
- chili powder: 0.25 tsp
- water: 8 cups
- lemon, zested and: 1 piece (juiced, divided)
Metric Conversion
Stages of cooking
-
Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
-
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
-
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
-
Stir in lemon juice. Taste and adjust seasonings. Serve.
