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
Scale
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.
