If you’re looking for a hearty, healthy, and utterly satisfying meal that comes together in record time, Instant Pot Lentil Soup is about to become your go-to recipe. Brimming with tender lentils, colorful veggies, and a robust blend of spices, this soup transforms the simplest pantry ingredients into pure comfort. Thanks to the magic of the Instant Pot, you get deep, slow-cooked flavor in just about half an hour, making this a perfect weeknight wonder for vegans, vegetarians, and omnivores alike.
Ingredients You’ll Need
One of the true joys of Instant Pot Lentil Soup is just how unfussy the ingredient list is—yet every component brings its own unique magic to the bowl. These ingredients work together to create a soup with just the right texture, richness, and bright hits of flavor.
- Olive oil: Adds richness to the base and helps the veggies start off silky and aromatic.
- Onion: Lays the foundation for savory depth—chop it finely for an even texture throughout.
- Carrots: Bring natural sweetness and a pleasant pop of color to every spoonful.
- Celery: Delivers a subtle, earthy flavor that balances the sweetness of the carrots and acidity of tomatoes.
- Garlic: Essential for that deliciously fragrant, mouthwatering aroma and flavor.
- Ground cumin: Adds a warm, earthy note that gives the soup its hearty, crave-worthy backbone.
- Dried thyme: Infuses each bite with gentle herbal undertones.
- Smoked paprika: Offers subtle smokiness and vibrant color, making the flavor really pop.
- Green or brown lentils: Hold their shape beautifully and soak up all the aromatic goodness—rinse well before using.
- Diced tomatoes: The perfect balance of acidity and sweetness, giving the soup its bright, fresh flavor.
- Vegetable broth: The flavorful liquid that brings everything together and keeps the soup vegan.
- Bay leaf: Imparts a layer of savory complexity; just remember to remove it before serving.
- Salt and pepper: Essential for balancing and enhancing all the nuanced flavors.
- Lemon juice: A finishing splash that brightens the whole pot and lifts the earthiness of the lentils.
- Fresh parsley: Optional, but adds a pretty and fresh finishing touch to each bowl.
How to Make Instant Pot Lentil Soup
Step 1: Sauté the Aromatics
Turn your Instant Pot to sauté mode and drizzle in the olive oil. Let it heat up for a minute, then add the chopped onion, sliced carrots, and celery. Stir them around and let them cook for 3 to 4 minutes. You’re looking for the vegetables to get just tender and for the kitchen to start filling with lovely, savory smells.
Step 2: Add Garlic and Spices
Once the veggies have softened, add in the minced garlic, cumin, dried thyme, and smoked paprika. Stir constantly for about a minute—this step blooms the spices and garlic, so their flavors fully infuse the base of your Instant Pot Lentil Soup.
Step 3: Combine Lentils, Tomatoes, and Broth
Now pour in the rinsed lentils, diced tomatoes (juice and all), vegetable broth, and drop in the bay leaf. Sprinkle in salt and pepper to taste. Give everything a good stir to mix and mingle all those beautiful flavors. This is where the transformation from humble pantry items to a comforting meal truly begins.
Step 4: Pressure Cook
Cancel sauté mode and secure the Instant Pot lid, switching the valve to the sealing position. Select high pressure and set the timer for 15 minutes. Once the timer beeps, allow the Instant Pot Lentil Soup to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure. Your kitchen should smell incredible by now!
Step 5: Finish and Serve
Carefully open the lid and pull out the bay leaf. Add the lemon juice and give the soup a good stir—taste and adjust seasoning if needed. Ladle hot soup into bowls and garnish with chopped fresh parsley if you like. You’re ready to enjoy a nourishing, soul-warming meal!
How to Serve Instant Pot Lentil Soup
Garnishes
There’s something magical about the right garnish—think a sprinkle of chopped fresh parsley for a burst of color and freshness, or an extra drizzle of olive oil for a little luxury. For a zesty kick, try a wedge of lemon on the side, or add a sprinkle of red pepper flakes for a touch of heat.
Side Dishes
Crusty bread is a classic companion, perfect for dunking and sopping up every last drop of broth. If you want something a little lighter, serve your Instant Pot Lentil Soup with a crisp green salad tossed in lemony vinaigrette, or pair it with roasted vegetables or a scoop of creamy hummus and flatbread.
Creative Ways to Present
For a fun spin, serve your soup in rustic bread bowls or individual ramekins. You can also top each bowl with a spoonful of vegan yogurt or a swirl of harissa for visual appeal and an extra pop of flavor. When the weather’s warm, try serving the soup slightly cooled as an appetizer in small glasses at a picnic or gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lentil Soup keeps beautifully. Simply transfer to an airtight container and refrigerate for up to 5 days. You’ll notice the flavors deepen as the soup rests, making leftovers even more irresistible!
Freezing
This soup is a dream for meal-preppers: portion into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or reheat gently from frozen.
Reheating
Reheat individual portions on the stovetop over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge, just add a splash of water or veggie broth. You can also pop a bowl in the microwave—just cover and heat in 1-minute intervals, stirring until piping hot.
FAQs
Can I use red lentils instead of green or brown?
Absolutely! Red lentils will cook down more and make your soup creamier and softer. Just keep in mind that they may lose their shape, but you’ll end up with a lovely, hearty texture regardless.
Is this Instant Pot Lentil Soup gluten-free?
Yes, it’s naturally gluten-free, as all the main ingredients are free from wheat. If you’re serving with bread, just be sure to choose a gluten-free option if needed!
How can I add even more veggies?
Feel free to stir in chopped spinach or kale right at the end of cooking, or toss in diced zucchini, bell pepper, or even sweet potato along with the lentils. The recipe is flexible and welcoming to extra greens and veggies.
Will this work in a slow cooker if I don’t have an Instant Pot?
Definitely! Sauté your aromatics first, then add everything to your slow cooker and cook on low for 6 to 8 hours or on high for about 4 hours. The result is just as flavorful—even if it takes a little longer.
Can I double this Instant Pot Lentil Soup recipe?
As long as your Instant Pot is big enough, go for it! Just don’t fill past the “Max Fill” line. The cook time stays the same, but it may take a bit longer for the pot to come to pressure.
Final Thoughts
There’s something deeply comforting about a bowl of Instant Pot Lentil Soup—it’s rustic, nourishing, and impossibly easy to make. Whether you’re new to pressure cooking or a seasoned pro, this is a recipe that delights every time. Give it a try soon and let it become your weeknight standby or rainy-day comfort—your kitchen (and your taste buds) will thank you.
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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 hearty and nutritious dish that is quick and easy to make. Packed with vegetables and flavorful spices, it’s a perfect meal for a busy day.
Ingredients
Vegetable base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Seasonings and legumes:
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1½ cups green or brown lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté vegetables: Turn the Instant Pot to sauté mode, heat olive oil, and cook onion, carrots, and celery until softened.
- Add seasonings and legumes: Stir in garlic, cumin, thyme, and smoked paprika. Add lentils, tomatoes, broth, bay leaf, salt, and pepper.
- Pressure cook: Cancel sauté mode, set Instant Pot to high pressure for 15 minutes. Natural pressure release for 10 minutes, then quick-release remaining pressure.
- Finish and serve: Stir in lemon juice, adjust seasoning, remove bay leaf, and garnish with parsley before serving.
Notes
- You can use red lentils for a softer texture or add chopped spinach or kale for extra greens.
- Leftovers freeze well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus 10 minutes pressure release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
