If you’re looking for a comforting meal that’s both hearty and healthy, this Instant Pot Lentil Soup Recipe is exactly what you need. Packed with wholesome ingredients like lentils, fresh veggies, and aromatic spices, this soup comes together effortlessly in the Instant Pot, delivering a rich, flavorful bowl of warmth in just under 40 minutes. It’s a perfect weeknight dinner or a cozy lunch that fills you up without weighing you down, and best of all, it’s incredibly simple to make, even if you’re new to cooking with lentils or pressure cookers.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in layering flavors and building the perfect texture—simple staples that combine to create a deeply satisfying dish.
- Olive oil: Provides a silky base for sautéing and infuses the soup with a mild fruity richness.
- Yellow onion: Gives a sweet and savory foundation when softened.
- Celery: Adds a subtle freshness and crunch before cooking down for flavor depth.
- Garlic: Brings aromatic warmth and a little kick of zest.
- Tomato paste: Concentrates the tomato flavor and adds a subtle tang.
- Ground cumin: Offers earthy, smoky spice that complements the lentils beautifully.
- Dried thyme: Adds gentle herbaceous notes for balance.
- Water and vegetable broth: Create the flavorful cooking liquid that helps meld all ingredients.
- Diced tomatoes: Contribute acidity and rich texture to the soup base.
- Carrots: Bring natural sweetness and vibrant color.
- Lentils: The protein-packed star of this recipe, providing body and heartiness.
- Salt and pepper: Essential seasonings to brighten and elevate every bite.
- Dried bay leaves (optional): Impart subtle complexity during cooking.
- Baby spinach or baby kale: Added at the end for a fresh, leafy boost of nutrients and color.
- Lemon juice, parsley, parmesan cheese (optional): Fantastic finishing touches that brighten and personalize your bowl.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in your Instant Pot on the sauté setting until warm and shimmering. Toss in the chopped onion and celery, cooking them until they soften and become fragrant—this usually takes about five minutes. This step builds the flavor base by gently caramelizing the vegetables, coaxing out their natural sweetness.
Step 2: Add Garlic, Tomato Paste, and Spices
Next, stir in the minced garlic, tomato paste, ground cumin, and dried thyme. Sauté everything together for a minute more to let the spices bloom and the tomato paste deepen in flavor. This quick cook intensifies the aroma and ensures every spoonful will have depth.
Step 3: Deglaze with Water
Pour in one cup of water and carefully scrape the bottom of the Instant Pot with a spoon to loosen any browned bits stuck to the surface. These bits are flavor gold, so don’t skip this step! Once deglazed, turn off the sauté mode.
Step 4: Add Remaining Ingredients
Pour in the vegetable broth and diced tomatoes, then add the chopped carrots and lentils. Season generously with salt and pepper, and if you’re using bay leaves, toss them in now. Stir everything gently to combine. The lentils will soak up these flavors perfectly as they cook.
Step 5: Pressure Cook the Soup
Secure the Instant Pot lid and set the valve to sealing. Cook on manual high pressure for 16 minutes—if you’re using quicker-cooking brown lentils, 12 minutes should suffice. After the timer goes off, let the pressure release naturally for five minutes before carefully opening the valve to release any remaining steam. This ensures the lentils cook evenly without becoming mushy.
Step 6: Stir in Greens and Serve
Open the lid and stir in the baby spinach or kale, allowing the residual heat to wilt the greens perfectly. Ladle the soup into bowls and finish with a generous squeeze of fresh lemon juice, a sprinkle of chopped parsley, and if you like, a grating of parmesan cheese for extra umami. These bright and savory finishes take the Instant Pot Lentil Soup Recipe to a whole new level.
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
Fresh garnishes like chopped parsley, a squeeze of lemon juice, or a sprinkle of parmesan cheese add bursts of brightness and a lovely finishing touch to the hearty soup. Feel free to experiment with a dollop of creamy yogurt or a drizzle of chili oil if you want a little heat or creaminess.
Side Dishes
Pair this soup with crusty bread for dipping or a simple green salad to keep the meal light and fresh. It also goes surprisingly well with a side of roasted root vegetables or even a grain bowl if you want to add some extra texture and variety.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls or top it with crunchy croutons and roasted nuts to add contrast to its velvety texture. You could also serve a smaller portion as an elegant starter before a larger meal or ladle it over cooked grains for a filling one-pot meal.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Lentil Soup Recipe stores wonderfully in the fridge for up to four days. Keep it in an airtight container to preserve freshness and flavor. The lentils tend to thicken the soup, so a little extra broth or water can be added when reheating to adjust the consistency.
Freezing
If you want to make this soup ahead of time for busy days, it freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and it will keep well for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. This not only revives the soup but keeps the texture perfect without drying out or becoming too dense.
FAQs
Can I use red lentils instead of the ones listed?
Red lentils cook much faster and tend to become mushy, so if you swap them in this Instant Pot Lentil Soup Recipe, reduce the cooking time to about 8-10 minutes and expect a creamier, more stew-like texture.
Is this soup vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free as long as you use vegetable broth without gluten-containing ingredients, making it a great option for various dietary needs.
Can I make this soup on the stovetop?
Absolutely! You can follow the same ingredient list and cook it in a large pot, simmering until lentils and veggies are tender (usually 30-40 minutes), but the Instant Pot cuts the cooking time significantly.
What type of lentils works best for this recipe?
Green, French, or brown lentils hold their shape well and provide a nice texture. Quick-cooking brown lentils can be used if you’re short on time, but avoid red lentils if you want defined lentil bites.
How can I make the soup spicier?
Add a pinch of red pepper flakes during the sauté step or finish with a drizzle of hot sauce or chili oil when serving. This adds a lovely warmed-up kick that complements the earthiness of the lentils.
Final Thoughts
There’s something simply magical about a warm bowl of this Instant Pot Lentil Soup Recipe—it’s nourishing, vibrant, and incredibly comforting all at once. Whether you’re meal prepping for the week or need a quick dinner solution, this soup delivers big on flavor and heartiness without much fuss. I can’t wait for you to try it and make it your go-to dish for cozy nights ahead!
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Instant Pot Lentil Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 41 minutes
- Yield: 6 servings (6 large bowls)
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This hearty and nutritious Instant Pot Lentil Soup is a flavorful one-pot meal featuring tender lentils, fresh vegetables, and aromatic spices. Perfect for a quick, wholesome weeknight dinner, this recipe uses the Instant Pot to cook the soup in just 16 minutes under high pressure, delivering rich, comforting flavors with minimal effort. Garnished with fresh lemon juice, parsley, and parmesan cheese, this soup is a delicious and easy way to enjoy a healthy vegetarian meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 sticks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 cup water
- 4 cups vegetable broth
- 1 (28-oz.) can diced tomatoes
- 3 medium carrots, peeled and chopped
- 1 1/2 cups lentils (green, French, or brown)
- Salt and pepper, to taste
- 2 dried bay leaves (optional)
- 2 cups baby spinach or baby kale
Optional Garnishes
- Lemon juice, to taste
- Chopped parsley, to taste
- Parmesan cheese, to serve
Instructions
- Sauté Vegetables: Heat the olive oil in the Instant Pot using the sauté setting. Add the chopped onion and celery, cooking them until they are softened and translucent, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, ground cumin, and dried thyme. Cook for an additional minute to release their flavors.
- Deglaze the Pot: Pour in the water, scraping the bottom of the Instant Pot with a wooden spoon to loosen any browned bits. Then switch off the sauté mode.
- Add Remaining Ingredients: Stir in the vegetable broth, diced tomatoes (with their juices), chopped carrots, lentils, salt, pepper, and bay leaves if using. Mix everything well to combine.
- Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Cook on manual high pressure for 16 minutes (reduce to 12 minutes for quicker-cooking lentils like brown lentils). After cooking, allow a natural pressure release for 5 minutes, then carefully release any remaining pressure manually.
- Finish and Serve: Open the lid and stir in the baby spinach until wilted. Serve the soup hot, garnished with fresh lemon juice, chopped parsley, and grated Parmesan cheese if desired.
Notes
- Choose lentils based on cooking time preference: green or French lentils require a bit longer (16 minutes), while brown lentils cook faster (12 minutes).
- Bay leaves add depth but are optional and should be removed before serving.
- This soup keeps well in the fridge for up to 4 days and freezes well for up to 3 months.
- For a vegan version, omit the Parmesan cheese garnish or substitute with a plant-based alternative.
- If you prefer a thinner soup, add more vegetable broth or water after cooking and adjust seasoning accordingly.
