Instant Pot French Lentil Soup

The dictionary definition of “Cozy” might as well include French Lentil Soup. It fits right in there between "giving a feeling a comfort” and “keeping warm.”

In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do! Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.

Instant Pot French Lentil Soup

Published December 6, 2018 by Caitlin Sherwood

Serves: 8   |    Active Time: 20 minutes

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Ingredients:

2 cups french lentils, rinsed (also called Le Puy or French Green Lentils)

1 tablespoon coconut oil

1 large onion, diced

1 stalk celery, diced

3 cloves garlic, minced

Splash white wine (about 1/4 cup)

2 large carrots, diced

1 14-ounce can diced tomatoes

2 bay leaves

6-1/2 cups vegetable broth

1/4 teaspoon freshly cracked black pepper 

Leaves from 3 sprigs of thyme

1/4-1/2 teaspoon salt (more if using homemade broth, less if using store-bought broth with sodium), plus more to taste

Garnish: minced parsley

Directions:

1. Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir. Continue to cook on sauté setting until wine has cooked off.
2. Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, salt and thyme, and stir.
3. Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 14 minutes and vent in the sealed position.
4. When timer goes off, release the pressure. Stir soup and season with salt additional to taste. Serve topped with minced parsley.
5. Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.

Homestyle Sausage, Potato & Spinach Soup

On a cold and misty day, my mom and I meandered down a paved path in the bay area. My mom stopped on the side of the path and held a tree's leaves between her fingers. "Laurel trees," she explained, and when I still didn't quite get it she said, "Bay Leaves."

I've never given bay leaves their dues: they are easy to skip, as a whole pot of soup usually only calls for one or two leaves. They are subtle, so skipping them is never the end of the world. But delicate flavors have always ranked high in my mom's book: florals, herbals, and creams. 

In the winter she'd make soups with leeks and kielbasa, and stir in cream or (and) shredded provolone at the last minute before turning off the heat. She never skipped the bay leaves. 

This soup is an ode to that day, when I discovered how beautiful laurel trees are and remembered why bay leaves are so important. It is nothing fancy: onions, potatoes, sausage, and spinach in a creamy broth. But simplicity is key here, as you can throw it all in the pot (along with two bay leaves), and let it simmer while you change into slippers, pour a glass of wine, or nibble on a cheese plate. 

Winter officially "arrives" this week, which makes it the perfect time to make a simple cozy soup. Bites of spicy sausage and slurps of flavorful broth will warm you to the bone.

Homestyle Sausage, Potato & Spinach Soup

Published December 19, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 30 minutes

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Ingredients:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 tablespoon coconut oil 
• 4 sausages (about 1/2 pound); I used Teton Waters Ranch Hot Links (available at Costco) but you can experiment here. Try kielbasa or spicy Italian to mix it up!
• 2 cups new potatoes, quartered 
• 2 large carrots, diced small
• 2 bay leaves
• 4 cups chicken broth
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• Dash cayenne 
• 1 cup heavy cream 
• 4 cups baby spinach 

Directions:

Instant Pot Instructions:
1. Heat coconut oil in the bottom of your Instant Pot on the sauté setting. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Turn Instant Pot to Soup setting, seal lid, and set timer for 10 minutes.
4. When the timer goes off, release pressure and open pot. Stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.

Stove Top Instructions:
1. Heat coconut oil in the bottom of a large soup pot over medium-high heat. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Bring soup to a simmer, and place lid on pot. Simmer for 20 minutes, or until potatoes are tender.
4. Turn off heat and, stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.

Slow Cooker Beef Bourguignon with Sweet Potato Mash

Beef Bourguignon is a dish best enjoyed on a snowy winter evening. It’s hearty, in a stick-to-your-bones sort of way, but made with simple, real ingredients. This version comes together in your slow cooker, so you can leave it simmering while you’re out doing what you like to do! When you arrive back home, your kitchen will smell like a home-style French restaurant.

Slow Cooker Beef Bourguignon with Sweet Potato Mash

Published December 7, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 active minutes

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Ingredients:

For the Stew:

1 pounds beef stew meat, diced

1 tablespoon coconut oil

1 white onion, diced small

2 garlic cloves, minced

2 stalks of celery, diced small

2 carrots diced small

2 tablespoons tomato paste

3/4 cup broth

3/4 cup dry red wine

1 bay leaf

1 teaspoon fresh rosemary, minced

1 sprig thyme

Salt & pepper

Minced parsley for garnish (optional)

For the Mash:

3 Hana sweet potatoes (these are white-fleshed sweet potatoes with tan skin)

1 teaspoon butter

2-3 tablespoons milk

Salt & pepper to taste

Directions:

1. Heat coconut oil in the bottom of a pot of medium heat (or an Instant Pot) on the Sauté setting).
2. When oil glistens, add beef. Brown for 2-3 minutes on each side. Then, use tongs to remove beef from pot—set on a plate and set aside.
3. Add garlic, onion, carrots and celery to pan. Sprinkle with a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
4. Add flour, mixing to coat the onions, and then add tomato paste, mixing to incorporate. Allow to cook for about 2 minutes.
5. If using a regular pot, transfer mixture to a slow cooker. If using an Instant Pot, add beef back into pot. Add wine, broth, bay leaf, thyme and rosemary. Season with another pinch of salt, and several cracks of freshly ground black pepper. Place lid on pot, and set to slow cooker setting for 6 hours on Medium (On an Instant Pot, use the “Adjust” button to set to medium).
6. 15 minutes before you’re ready to eat, make the mashed sweet potatoes: prick sweet potatoes with a fork and heat in microwave until tender through.
7. Carefully remove potatoes from microwave (they’ll be very hot!), and chop off any hard ends. If you prefer, use a sharp knife to carefully peel away and discard the skin (I like to leave about half of the skin in my mash potatoes, and peel away the rest). Place potatoes in a large bowl, and mash with a potato masher or a large fork. Add butter and milk, and continue to mash until soft and only a few chunks remain. Season with salt & pepper to taste.
8. Serve: Scoop mash potatoes into serving bowls, then top with beef stew. Sprinkle with parsley, and enjoy hot.