Instant Pot Vegetarian Lentil Minestrone
Most minestrone is made with pasta, beans and vegetables. This vegetarian version cooks quickly thanks to the Instant Pot and is made gluten-free by swapping dry green lentils for the pasta. It makes a nice light main course meal thanks to the addition of protein- and fiber-rich lentils.
Instant Pot Lentil Minestrone Soup
How Many Calories and WW Points in this Instant Pot Lentil Minestrone?
According to my calculations, each 1-cup serving has about 132 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Vegetarian Lentil Minestrone Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
1-½ cups chopped carrots
1 cup chopped celery
3 cloves garlic, minced
1 heaping cup chopped zucchini
1 cup dry green lentils
28 ounces canned diced tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cups water
2 teaspoons fine sea salt
Black pepper, to taste
How to Make Instant Pot Vegetarian Lentil Minestrone, Step-by-Step
Step 1: Gather and prepare all ingredients.
Ready to make soup
Step 2: Add olive oil to inner pot and press Sauté button. Add the onion, carrots and celery and cook until softened and onions turn translucent, about 5 minutes. Stop cooking by pressing Cancel button and stir in garlic.
Saute onions, carrots and celery until softened, turn off heat and stir in garlic
Step 3: Stir in the zucchini, lentils, tomatoes along with juice, basil, oregano, thyme, water and a sprinkling of black pepper. Ensure everything is well mixed and lentils are covered.
Stir the zucchini, lentils, tomatoes with juices, water, basil oregano and thyme into Instant Pot.
Step 4: Place the lid on the pot in the locked position and move the steam release valve to “Sealing” position. Cook on HIGH pressure for 5 minutes.
Step 5: After the cooking time finishes, allow a natural pressure release for 10 minutes before moving the steam release valve to “Venting” position and releasing the pressure (being careful to not get burned from the steam).
Step 6: Unlock and remove the lid once the float valve drops.
Step 7: Add salt and give mixture a good stir. Adjust seasonings as desired.
Once the pressure releases, unlock and remove the lid, add salt and adjust seasonings as desired.
Step 8: Serve immediately and top with chopped parsley or basil, if desired. Fresh grated Parmesan also makes a tasty garnish.
Lentil Minestrone with freshly grated Parmesan
Step 9: Store any leftover soup in an airtight container in the refrigerator.
Recipe Notes
Classic minestrone is usually made with vegetables, pasta and sometimes beans. This enlightened version is made gluten-free by substituting dry green lentils for the pasta.
According to the recipe instructions, it is best to add the salt after the lentils have become tender, rather than before cooking. If you add salt before cooking, the lentils may turn out tough, not soft and tender.
Vegetarian Minestrone with lentils
Serving Suggestions
Enjoy this soup plain (without any additional toppings), or garnished with fresh chopped Italian flat-leaf parsley, fresh chopped basil or freshly grated or shaved Parmesan cheese. (Be sure to adjust WW Points accordingly when making any adjustments.)
Vegetarian Lentil Minestrone with fresh chopped parsley
Ways to Use Leftovers
Leftover soup can be store in the refrigerator in an airtight container. You may find it necessary to add a little more water (or vegetable broth) when reheating leftovers to achieve your desired consistency.
For added fiber and protein, you can stir in some beans (white, cannellini, pinto, black, etc.) and/or chopped, or shredded, cooked chicken breast.
Stirring in a little prepared basil pesto to each bowl of reheated soup is another nice flavorful addition.
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Vegetarian Instant Pot Lentil Minestrone
Ingredients
Optional Garnishes:
chopped parsley, chopped basil, freshly grated Parmesan cheese, etc.
Instructions
Notes
According to the recipe instructions, it is best to add the salt after the lentils have become tender, rather than before cooking. If you add salt before cooking, the lentils may turn out tough, not soft and tender.
Click here to see your WW Points for this recipe and track it in the WW app or site.
3 *PointsPlus (Old plan)
Nutrition
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Instant Pot Lentil Minestrone Soup, you might also like
Vegetarian Slow Cooker Minestrone
5-Ingredient Asparagus Minestrone
Tuscan Vegetable Soup with White Beans
Linda’s Favorite 10-Minute Vegetable Soup
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The post Instant Pot Vegetarian Lentil Minestrone appeared first on Simple Nourished Living.
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