Instant Pot Pasta with Spicy Tomato-Lentil Soup Topped with Toasted Panko

Instant Pot Pasta with Spicy Tomato-Lentil Soup Topped with Toasted Panko

This recipe is easy and delicious, and highlights the utility of adding the InstantPot to your armamentarium of kitchen gadgets. At first I thought the InstantPot was a form of cheating, “cooking fast.” I quickly realized that it expanded my repertoire of meal options, especially during workdays and with multi-course meals. This recipe is slightly tweaked from Milk Street, Fast and Slow, from the bowtie-wearing, fastidious, and most beloved chefs, Christopher Kimball.

Serve with Dr. Weil’s Tuscan Kale Salad https://www.drweil.com/diet-nutrition/recipes/tuscan-kale-salad/

QUANTITY AND INGREDIENTS:

2 Tbsp EVOO

1/2 cup panko breadcrumbs

1/4 tsp red pepper flakes

Kosher salt and freshly ground black pepper

1 Tbsp grated lemon zest

1 bunch flat-leaf parsley, leaves and tender stems, chopped (1/4 cup used in this section)

3 Tbsp EVOO

1 medium yellow onion, chopped

3 crushed garlic

2 bay leaves

1/2 tsp red pepper flakes

Kosher and salt and pepper

3/4 cup lentils du Puy, rinsed and drained (French green lentils available in bulk section at Winco)

8 ounces short, small pasta such as ditalini

14.5 ounce can of tomato purée

6 cups filtered water

1 Tbsp lemon juice (more to taste)

1/4-1/2 cup chopped parsley (to taste)

EVOO for garnish

kosher salt and fresh ground pepper (to taste)

Equipment

Instant-pot

1/2 or 1/4 sheet pan and parchment paper

Strongly recommend watching a YouTube video in advance if not familiar with the Instant-pot

https://youtu.be/ue3J7RDFtSY?t=0

DIRECTIONS:

1. Gently mix 2 Tbsp of oil, panko, 1/4 tsp of pepper flakes and 1/2 tsp each of salt and pepper. Using a parchment-lined 1/2 sheet pan, toast until golden brown for 1-2 minutes. Watch closely.

2. Transfer to a small bowl. Add the lemon zest and 1/4 cup parsley, then toss to combine. Set aside.

**Alternatively**, start the Instant Pot on Normal/Medium Sauté: Add the oil, heat until shimmering. Add the panko, 1/4 tsp of pepper flakes and 1/2 tsp each salt and black pepper, cook stirring constantly, until the panko is deep golden brown, 3-4 minutes. Transfer to a small bowl. Add the lemon zest and 1/4 cup parsley, then toss to combine. Set aside. Clean out Instant pot liner.

2. With the Instant Pot on Normal/Medium Sauté: Add 2 Tbsp oil. Heat until simmering.

3. Add the onion. Cook, stirring often, until softened, about 3-5 minutes. Add the crushed garlic and cook for another 1-2 minutes.

4. Stir in the remaining 1/2 tsp pepper flakes, 1 1/2 tsp salt, 1 tsp black pepper, the lentils, and 6 cups of filtered water.

5. Select High Sauté and bring to a boil and adjust settings to a high simmer/low boil. Cook for 10 minutes, stirring occasionally. Press CANCEL on the Instant-pot.

6. Stir in the pasta, tomato purée, and bay leaves.

7. Lock the lid in place and move the pressure valve to Sealing. Select pressure cook or Manual. Make sure the pressure level is set to high. Set the cooking time for 5 minutes.

8. When the pressure cooking is complete, quick-release the steam by moving the pressure valve to the Venting position. Press cancel, then carefully open the pot.

9. Stir in the remaining parsley and the lemon juice. Taste and season with salt and black pepper.

10. Transfer to a serving bowl. Top with the toasted panko, drizzle with oil, and sprinkle with black pepper.