Vegetarian Instant Pot Lentil Minestrone Recipe
Packed with protein and fiber, this deliciously gluten-free vegetarian Lentil Minestrone Soup has less than 150 calories per serving.
Servings: 8
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1-1/2 cups chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup dry green lentils
- 1 can (28 ounces) diced tomatoes with juices
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cups water
- 2 teaspoons fine sea salt
- Black pepper, to taste
Optional Garnishes:
- chopped parsley, chopped basil, freshly grated Parmesan cheese, etc.
Instructions
- 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.
- 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.
- 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.
- 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).
- Unlock and remove the lid once the float valve drops.
- Add salt and give mixture a good stir. Adjust seasonings as desired.
- Serve immediately and top with chopped parsley or basil, if desired. Fresh grated Parmesan also makes a tasty garnish.
- Store any leftover soup in an airtight container in the refrigerator.
Notes
Serving size: 1 cup minestrone
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) 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.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) 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.
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 21.5g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 679mg | Potassium: 460mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1505IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg