- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 299.75 (Kcal)
- Carbohydrates 43.88 (g) of which sugars 3.71 (g)
- Proteins 16.05 (g)
- Fat 7.82 (g) of which saturated 1.12 (g)of which unsaturated 0.51 (g)
- Fibers 7.83 (g)
- Sodium 334.42 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Additional tips
The use of kombu seaweed in legumes makes them more digestible.
How to store lentil soup
Distribute the lentil soup while still hot in jar cooking jars, close and latch, as per instructions, and boil one jar at a time. 17 oz jars for 2 minutes and 1-liter jars for 4 minutes.
Lentil soup in slow cooker
Follow the doses, reducing only the water which should be 1 cup for every ¼ cup of lentils. Set the pot to slow cooker mode, set it to high, and cook for 6-7 hours. Avoid opening the lid, otherwise, the temperature will drop, and you’ll need to add 30 minutes of cooking.
Pasta and lentils in instant pot
Once the stewed lentil soup is cooked, salt, add oil, 5.5 oz of pasta, and ¾ cup of water. Mix very well and close the multicooker. Cook with pressure function (or pasta cooker) for 5 minutes. Leave the pot under pressure for 4 minutes, then depressurize, mix well and serve.
