If you crave a comforting, hearty, and nutritious bowl that’s ready in no time, you are going to fall in love with this Instant Pot Lentil Soup Recipe. This soup brings together tender lentils, vibrant vegetables, and fragrant herbs to create a deeply satisfying meal that feels homemade, yet requires minimal effort. Whether you’re new to the world of pressure cooking or looking for a weeknight dinner that’s both nourishing and quick, this recipe is the perfect go-to. Plus, it’s packed with plant-based protein and fiber, making it a wholesome delight you can enjoy any day of the week.
Ingredients You’ll Need
Simple, wholesome ingredients are the secret to making this Instant Pot Lentil Soup Recipe shine. Each item plays a key role in building layers of flavor and texture, ensuring every spoonful is a delightful experience.
- Olive oil: Adds a silky richness and helps sauté the veggies to caramelized perfection.
- Onion, diced: Brings a sweet and savory base that melts beautifully into the soup.
- Garlic, minced: Infuses a fragrant depth that wakes up your taste buds.
- Carrots, diced: Offer natural sweetness and a satisfying bite for texture contrast.
- Celery stalks, diced: Add an aromatic earthiness that complements the lentils.
- Dried brown or green lentils, rinsed and drained: The hearty star of the dish, providing protein and creamy texture once cooked.
- Canned diced tomatoes (with juices): Bring brightness and a subtle tang that balances the richness.
- Vegetable broth: The flavorful liquid base that carries all the ingredients together.
- Dried thyme: Contributes subtle herbal notes that elevate the soup’s complexity.
- Dried oregano: Adds a warm, slightly peppery undertone for savory depth.
- Bay leaves: Give a gentle, aromatic background flavor that rounds out the soup.
- Salt: Essential for enhancing every ingredient’s natural flavors.
- Freshly ground black pepper: Provides a touch of spice and freshness.
- Fresh spinach or kale, chopped (optional): Adds color, nutrition, and a bit of earthiness when stirred in at the end.
- Lemon juice (optional): A splash of acidity that brightens and lifts the entire bowl.
- Fresh parsley, chopped, for garnish: Offers a pop of vibrant green and a fresh finish.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Vegetables
Start by setting your Instant Pot to the ‘Sauté’ function and heating the olive oil. Once shimmering, toss in the diced onion, carrots, and celery. Allow these to cook for about 5 minutes, stirring occasionally, until they soften and develop a slightly caramelized color. This builds a flavorful foundation for the soup that will carry through to the finished dish.
Step 2: Add the Garlic
Next, stir in the minced garlic and sauté for just 1 more minute until fragrant. Garlic’s aroma will fill your kitchen, signaling that something delicious is underway. Be careful not to let it brown too much, as burnt garlic can add bitterness.
Step 3: Combine Lentils and Seasonings
Pour in the rinsed lentils along with the canned diced tomatoes, including their juices. Follow with the vegetable broth, dried thyme, oregano, bay leaves, salt, and freshly ground black pepper. Give everything a good stir to combine all those wonderful flavors before moving on.
Step 4: Pressure Cook the Soup
Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode and program it to cook on High Pressure for 15 minutes. This magical step softens the lentils perfectly and melds the flavors in a fraction of the time it would take on the stove.
Step 5: Release Pressure and Final Touches
Allow the pressure to release naturally for 10 minutes—that gentle cooldown helps the lentils finish cooking without becoming mushy. Then, carefully switch the valve to ‘Venting’ to let out the remaining steam before opening the lid. Stir in your chopped fresh spinach or kale, letting it wilt into the hot soup. Finish with a squeeze of lemon juice if you’re using it, and taste for seasoning adjustments. Your Instant Pot Lentil Soup Recipe is now ready to be enjoyed!
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
Garnishes can take this soup from comforting to truly special. Fresh parsley scattered over the top adds a lively burst of color and herbaceous brightness. You might also try a drizzle of good olive oil, a sprinkle of red pepper flakes for heat, or even a dollop of creamy Greek yogurt if you want a tangy contrast.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita for dipping. A simple green salad dressed lightly provides a crisp, fresh counterpoint, while a side of roasted vegetables can add some heartiness if you’re serving this as a main in a larger meal. The possibilities for complementing your bowl of lentil soup are endless and always delicious.
Creative Ways to Present
For a cozy night in, serve the soup in large, rustic bowls with a sprinkle of toasted seeds or nuts on top for extra texture. You could ladle it into a bread bowl for a fun, edible presentation or even layer it in a clear glass mug for a charming, layered look if serving at a casual gathering. Presentation can be simple or playful, depending on your mood.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Lentil Soup Recipe keeps beautifully in the refrigerator for 3 to 4 days. Store it in an airtight container to preserve the fresh flavors and prevent it from absorbing any fridge odors. As lentils absorb liquid over time, you might want to stir in a little extra broth or water when reheating.
Freezing
If you want to enjoy this soup later, freezing is a great option. Cool the soup completely, then transfer it to well-sealed freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months without losing its deliciousness, making it a perfect make-ahead meal.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen, then warm it gently on the stovetop or in the microwave. Add a splash of broth or water if it seems too thick. Stir occasionally to heat evenly and keep the soup tasting fresh and lively.
FAQs
Can I use red lentils instead of brown or green lentils?
Red lentils cook faster and tend to become mushier, which can change the texture of the soup. If you prefer a creamier consistency, they work well, but reduce the cooking time to avoid overcooking.
Is it necessary to rinse lentils before cooking?
Rinsing lentils removes dust and any small debris, which improves the soup’s clarity and cleanliness of flavor, so it’s always a good idea.
Can I add meat or sausage to this Instant Pot Lentil Soup Recipe?
Absolutely! Brown some sausage or diced bacon during the sauté step for added smoky flavor, or stir in cooked shredded chicken after pressure cooking for extra protein.
Can I make this soup in a regular pot on the stove?
Yes, but keep in mind it will take much longer—about 40 to 50 minutes to cook the lentils until tender. The Instant Pot speeds up cooking dramatically without sacrificing flavor.
How can I make this soup spicier?
Add cayenne pepper, smoked paprika, or chopped fresh chili peppers during the sauté step or sprinkle red pepper flakes on top when serving. Adjust according to your heat preference!
Final Thoughts
There is something truly comforting about a big pot of lentil soup, especially when it’s made effortlessly in the Instant Pot. This Instant Pot Lentil Soup Recipe is not only packed with flavor and nutrition but also forgiving and easy to customize to your tastes. From busy weeknights to chilly weekends, it’s a dish that feels like a warm hug, no matter when you enjoy it. Give it a try—you might just find your new favorite soup that keeps you coming back for more.
Print
Instant Pot Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes (15 minutes pressure cooking + 10 minutes pressure release)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Instant Pot Lentil Soup packed with vegetables, herbs, and protein-rich lentils. This easy one-pot meal combines savory vegetables, tender lentils, and flavorful seasonings for a comforting, wholesome soup perfect for any day of the week.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach or kale, chopped (optional)
- Fresh parsley, chopped, for garnish
Soup Base & Seasonings
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 tbsp lemon juice (optional)
Instructions
- Heat Oil and Sauté Vegetables: Set the Instant Pot to the ‘Sauté’ function and heat the olive oil. Add diced onion, carrots, and celery; cook for about 5 minutes until softened to develop the soup’s base flavor.
- Add Garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant, enhancing the aroma and taste.
- Add Lentils, Tomatoes, Broth, and Seasonings: Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, bay leaves, salt, and pepper. Stir to combine all ingredients evenly.
- Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select the ‘Pressure Cook’ or ‘Manual’ mode and cook on High Pressure for 15 minutes to tenderize the lentils and meld the flavors.
- Release Pressure: Allow the pressure to naturally release for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Add Greens and Final Touches: Stir in the chopped spinach or kale until wilted. Add lemon juice if desired and adjust seasoning to taste for brightness and balance.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy this comforting, nutritious meal.
Notes
- You can substitute kale for spinach or omit greens completely based on preference.
- Adjust salt and pepper at the end to suit your taste.
- For a thinner soup, add more vegetable broth or water before pressure cooking.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
- If you do not have an Instant Pot, this recipe can be adapted for stovetop cooking by simmering lentils and vegetables for about 40–45 minutes.
