Corn and tomatoes add a unique twist to this mostly hands-off vegan Instant Pot soup that’s the perfect comfort food on cool spring nights.
2 large carrots
3 stalks celery
2 tbsp olive oil
1 cup diced onions
7 cups water
1 (16 oz) bag green lentils, picked over
2 cups frozen corn kernels
10 springs thyme
6 cloves garlic
1 tsp salt
1 (14.5 oz) can diced tomatoes
Finely chop the carrots and celery. In the Instant Pot, heat the oil on sauté function on high. Add the onions, carrots, and celery. Cook 6–8 min., until vegetables are soft, stirring occasionally. Turn off sauté function.
To Instant Pot, add the water, scraping up any browned bits. Add the lentils, corn, thyme, garlic, and salt. Add the diced tomatoes (do not stir). Seal and set to high pressure. Cook 9 min. Let quick release.
Meanwhile, juice and zest the lemon. Remove thyme stems from soup. Mash garlic cloves with fork. Stir lemon juice and zest into soup. Season with pepper to taste.