Instant Pot Lentil Ginger Soup


  • 3 medium celery ribs, chopped
  • 1 large yellow onion, halved and chopped
  • 1 tablespoon Our Family® 100% Pure Olive Oil
  • 1 1/2 teaspoons grated fresh ginger
  • 3 cups vegetable broth
  • 2 cups carrot ginger vegetable juice
  • 1 1/2 cups dry red lentils, rinsed
  • 1 cup apple cider
  • Plain nonfat Greek yogurt, fresh cilantro leaves and/or ground black pepper for garnish (optional)


Approximate nutritional values per serving (1 1/8 cups): 193 Calories, 3g Fat, 0g Saturated Fat, 0mg Cholesterol, 327mg Sodium, 34g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 9g Protein

Chef's Tip

Serve soup with sliced pita bread rounds.


  1. Preheat 5-quart Instant Pot on Sauté-Normal. Add celery, onion and oil; cook 5 minutes or until tender-crisp, stirring occasionally. Add ginger; cook 1 minute or until fragrant, stirring frequently. Stir in broth, juice, lentils and cider. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 10 minutes. Quick release pressure; let stand 10 minutes. Makes about 9 cups.
  2. Serve soup garnished with yogurt, cilantro and/or pepper, if desired.

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