Instant Pot Lentil Soup Recipe
Instant Pot Lentil Soup is the kind of recipe you’ll want in your weekly rotation—comforting, hearty, and packed with nourishing vegetables and earthy spices, all made effortlessly with the convenience of an Instant Pot. The lentils turn perfectly tender while still holding their shape, soaking up rich tomato flavor, herbs, and just a hint of smoke from paprika. Whether you’re new to plant-based soups or a longtime lentil lover, this one promises cozy satisfaction every time you dig in.
Ingredients You’ll Need
You’ll be amazed at how this humble collection of ingredients transforms into a deeply flavorful pot of Instant Pot Lentil Soup. Each component plays its own important role, creating layers of taste, texture, and color to brighten your bowl and your day.
- Olive oil: Gives the soup a luxuriously silky mouthfeel and helps sauté the veggies for extra depth.
- Onion: The aromatic foundation that sweetens as it cooks and anchors the whole soup.
- Garlic: Adds unmistakable warmth and a savory boost as it simmers with the other veggies.
- Carrots: For natural sweetness and a cheery pop of orange that brightens every spoonful.
- Celery: Brings a gentle herbal note and that classic soup crunch, even when soft.
- Salt: Essential for drawing out the full flavor of every vegetable and spice in the pot.
- Black pepper: A touch of gentle heat to balance all the earthy goodness.
- Ground cumin: Gives the soup its classic Mediterranean undertone and deep aroma.
- Dried thyme: Provides woodsy, balanced herbal notes that pair beautifully with lentils.
- Smoked paprika: Adds a subtle smokiness that makes the soup feel extra special.
- Dried green or brown lentils: Hearty and protein-rich, these are the true stars—no need to pre-soak!
- Vegetable broth: Makes every bite savory and nourishing; choose a flavorful, low-sodium version for best results.
- Diced tomatoes: Offer brightness and slight acidity that lifts the entire flavor profile.
- Chopped kale or spinach: For a leafy green boost and gorgeous color right at the finish.
- Fresh lemon juice: Gives the soup a zingy, irresistible freshness right before serving.
How to Make Instant Pot Lentil Soup
Step 1: Sauté Your Aromatics
Set your Instant Pot to Sauté mode and drizzle in the olive oil. Once it’s warm, add the diced onion, minced garlic, carrots, and celery. Stir them around for 3 to 4 minutes until they’re softened and you catch that amazing cozy aroma—it’s the start of something wonderfully good!
Step 2: Layer In Spices
Next, sprinkle in the salt, black pepper, ground cumin, dried thyme, and smoked paprika. Give everything a good stir and let it cook for about a minute, unlocking all those fragrant flavors that make Instant Pot Lentil Soup shine.
Step 3: Add Lentils, Broth, and Tomatoes
Pour in the rinsed lentils, vegetable broth, and the entire can of diced tomatoes (juice included). Use your spoon to mix thoroughly, making sure all the lentils are submerged and the seasonings are evenly distributed.
Step 4: Pressure Cook
Cancel Sauté mode, lock the lid into place, and set your Instant Pot to Manual or Pressure Cook on High for 15 minutes. While it’s cooking, feel free to tidy up or just enjoy the anticipation—your kitchen will smell incredible!
Step 5: Natural Pressure Release
Once the timer goes off, don’t rush the process. Let the pressure release naturally for 10 minutes before finishing with a quick release for any remaining pressure. This keeps the lentils perfectly tender, not mushy.
Step 6: Add Greens and Finish with Lemon
Carefully remove the lid and stir in your chopped kale or spinach. The heat of the soup will wilt the greens within a minute or two, preserving their color and nutrients. Squeeze in fresh lemon juice and stir—it’s the secret to making every flavor pop.
How to Serve Instant Pot Lentil Soup
Garnishes
A bowl of Instant Pot Lentil Soup is delicious as is, but the right garnish takes it to new heights. Try a sprinkle of chopped fresh parsley, a swirl of good olive oil, a pinch of red pepper flakes, or even a dusting of extra smoked paprika for a pop of color and flavor.
Side Dishes
This soup is hearty enough to hold its own, but a thick slice of crusty bread or warm pita is perfect for dunking and capturing every drop. You can also pair it with a simple salad tossed in a lemony vinaigrette for a balanced, colorful meal.
Creative Ways to Present
For a fun twist, ladle the soup into small mugs for a cozy appetizer, or serve it in hollowed-out bread bowls for a showstopping main. I love topping each bowl with crispy chickpeas or toasted seeds for crunch—it’s as beautiful as it is satisfying.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Instant Pot Lentil Soup to airtight containers and refrigerate for up to 5 days. The flavors deepen and develop overnight, making the next day’s serving even more delicious.
Freezing
This soup is a true meal-prep hero! Let it cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Just leave a little extra space for expansion, and you’ve got a comforting meal ready anytime.
Reheating
Reheat refrigerated portions gently in a saucepan over medium heat or using the microwave, stirring occasionally. If the soup thickens after chilling, just add a splash of broth or water until you reach your desired texture.
FAQs
Can I use red lentils in this soup?
Absolutely! Red lentils cook faster and will give Instant Pot Lentil Soup a creamier texture. If substituting, reduce the pressure cooking time to 8 minutes and keep an eye on the consistency.
Is this soup suitable for freezing?
Yes, Instant Pot Lentil Soup freezes exceptionally well. Portion cooled soup into freezer-safe containers, label, and store for up to three months for a quick, nourishing meal down the line.
How can I make this soup thicker?
For a thicker soup, partially blend using an immersion blender before adding your greens. This gives you a creamy base while still leaving some lentils and veggies intact for texture.
What vegetables can I add or substitute?
Feel free to get creative! Potatoes, sweet potatoes, zucchini, or bell pepper all work beautifully and add their own twist. If using spinach, add it at the end for best texture; heartier greens like kale can go in with the soup and still hold up.
Can I double this recipe?
You can double Instant Pot Lentil Soup in an 8-quart Instant Pot, but avoid going above the maximum fill line. Adjust cooking time only slightly, as pressure build-up and release will be longer.
Final Thoughts
I truly can’t recommend Instant Pot Lentil Soup enough—it’s one of those soul-warming, healthy, and endlessly adaptable dishes you’ll want to enjoy all year. Give it a try the next time you crave something homey, filling, and wonderfully easy, and let your kitchen fill with cozy aromas. Here’s to your next favorite soup night!
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Instant Pot Lentil Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Instant Pot Lentil Soup is a wholesome and flavorful dish that is perfect for a cozy meal. Packed with protein and fiber, it’s a healthy and satisfying option for any day of the week.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
Additional Ingredients:
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chopped kale or spinach
- 2 tablespoons fresh lemon juice
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and heat olive oil. Add the onion, garlic, carrots, and celery, and cook for 3–4 minutes until slightly softened.
- Add Seasonings: Stir in salt, pepper, cumin, thyme, and smoked paprika, cooking for 1 minute until fragrant.
- Cook Lentils: Add the lentils, vegetable broth, and diced tomatoes, stirring well. Pressure cook on High for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Finish Soup: Stir in the kale or spinach and lemon juice, letting the greens wilt before serving.
Notes
- For a thicker soup, use an immersion blender to partially blend the cooked soup before adding greens.
- You can substitute red lentils for a softer, creamier texture, but reduce the cooking time to 8 minutes.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
