Red Lentil Soup
I love lentils and lentil soup. One of my staples is this Chicken and Lentil Soup made with green lentils. This Persian recipe, which I recreated from a meal I had at a Persian restaurant is amazing, a new favorite! Directions included for stove or Instant Pot!
I tested this recipe a few times to get the consistency just right on the stove and in the Instant Pot. Since I had so much soup, my daughter Karina brought some to her boyfriend and he went crazy over it! Since I made so much, I froze the leftovers so now I have soup for another night. This tastes just as good heated up for leftovers the next day.
To Meal Prep:
I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest. To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through. To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.
Tips:
For a thicker soup, puree half of the soup with an immersion blender for a creamier texture. Anytime I convert a stove top recipe to the Instant Pot, use 1/4 cup less broth since there is no evaporation.
More Lentil Recipes You May Enjoy:
Lentil Bowls with Avocado, Egg and Cholula Asparagus with Green Lentils and Poached Egg Creamy Lentil Soup Lentil Salad Lentils and Rice with Bacon and Egg
Photo credit: Jess Larson
