Ingredients

3 Tbsp. olive oil

1 yellow onion, diced

1 leek, white and light green parts only, sliced

2 carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

1 Tbsp. tomato paste

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 cup brown or green lentils, rinsed and drained

4 cups vegetable broth or water

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 bay leaf

1 bunch Swiss chard, ribs removed and cut into ribbons

2 Tbsp. red wine vinegar

Instructions

Step 1: Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the onion and leek and sauté, stirring occasionally, until softened, about 5 minutes.

Step 2: Add the carrots and celery to the Instant Pot and sauté until softened, about 5 minutes. Add the garlic and tomato paste and sauté an additional minute until fragrant.

Step 3: Add the potatoes, lentils, broth or water, salt, pepper and bay leaf to the Instant Pot and stir to combine. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook or Manual setting and set the cooking time for 12 minutes at high pressure.

Step 4: When the cooking program finishes, allow the pressure to release naturally for at least 5 minutes. You can then release the remaining pressure manually and remove the lid or leave the soup on the “Keep Warm” setting until needed.

Step 5: Prior to serving, stir in the chard and vinegar. Allow the heat of the soup to wilt the chard. Taste and adjust seasoning adding more salt and pepper if necessary and remove the bay leaf.

Step 6: Serve hot, optionally garnish with chopped fresh rosemary.

Tips & Variations

For a deeper flavor, use homemade vegetable broth instead of water.

Swap Swiss chard with kale or spinach for a different leafy green twist.

Add a pinch of smoked paprika or cumin for a subtle smoky warmth.

If you prefer a thicker soup, use an immersion blender to puree a portion before adding the greens.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to become mushy, which may change the texture of the soup. If using red lentils, reduce the cooking time and check early to avoid overcooking.

Is it possible to make this soup without an Instant Pot?

Yes, you can make this soup on the stovetop in a large pot. Sauté the vegetables as directed, then add the remaining ingredients and simmer covered for about 45-50 minutes, or until the lentils and potatoes are tender.