If you are looking for a comforting, flavorful, and easy-to-make meal, this Instant Pot Lentil Soup Recipe is about to become your new favorite. It combines hearty lentils with vibrant vegetables and warm spices, all cooked to perfection in your Instant Pot for a satisfying dish that’s ready in no time. Whether you’re new to lentils or a seasoned fan, this recipe delivers rich taste and nourishing goodness that will have you coming back for seconds.
Ingredients You’ll Need
The beauty of this soup lies in its simple yet essential ingredients, each chosen to build layers of flavor and texture that make this dish truly special. Fresh vegetables add sweetness and crunch, while spices bring warmth, and the lentils provide protein-packed heartiness.
- Olive oil: For sautéing the aromatics and adding a silky richness to the base.
- Onion, diced: Offers a sweet and savory foundation when cooked down.
- Garlic, minced: Brings a fragrant punch that wakes up the taste buds.
- Carrots, diced: Adds subtle sweetness and vibrant color.
- Celery stalks, diced: Provides a slight earthiness and crunch to balance the soup.
- Dried brown or green lentils, rinsed: The hearty, protein-rich star of the dish.
- Canned diced tomatoes: Contributes bright acidity and a touch of sweetness with their juices.
- Vegetable broth: The flavorful liquid base that ties everything together.
- Dried thyme: Adds herbal depth and a slightly floral note.
- Dried oregano: Offers a warm, slightly peppery flavor complementing the thyme.
- Bay leaves: Infuse subtle layers of aroma during cooking.
- Salt: Enhances and balances all flavors.
- Freshly ground black pepper: Adds a mild heat and sharpness.
- Fresh spinach or kale, chopped (optional): A pop of green that adds nutrition and freshness.
- Lemon juice (optional): Brightens the soup with a hint of tang.
- Fresh parsley, chopped: For a lively garnish that finishes the dish beautifully.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Aromatics
Turn your Instant Pot to the ‘Sauté’ mode and pour in olive oil. Once hot, add the diced onion, carrots, and celery. Stir occasionally as they cook, softening and releasing their natural sweetness—this step is key for building that comforting soup flavor we all love.
Step 2: Add Garlic
Next, toss in the minced garlic and let it sauté for about a minute until fragrant. Garlic’s aroma will fill your kitchen, signaling that deliciousness is on the way.
Step 3: Combine Main Ingredients
Stir in the rinsed lentils along with the canned diced tomatoes and their juices. Pour in the vegetable broth, then sprinkle in dried thyme, oregano, bay leaves, salt, and freshly ground black pepper. Give everything a good stir to marry the flavors.
Step 4: Pressure Cook
Secure the Instant Pot lid and make sure the valve is set to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode, setting the timer for 15 minutes on high pressure. This efficient cooking method makes the lentils tender without turning them mushy.
Step 5: Release Pressure and Final Touches
Allow the pressure to naturally release for 10 minutes to let the soup finish cooking gently. Then carefully switch the valve to ‘Venting’ to release any remaining pressure before opening the lid. Stir in chopped spinach or kale until it wilts into the hot soup. Add lemon juice if you like a fresh zing, and adjust salt and pepper to your taste.
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
A sprinkle of fresh parsley not only adds a pop of green but also a mild herbaceous note that brightens every spoonful. For an extra indulgent touch, a drizzle of good olive oil or a dollop of yogurt can also be wonderfully satisfying.
Side Dishes
This soup pairs perfectly with crusty bread for dipping, a simple side salad, or even warm pita bread to scoop up every last bit. The hearty, wholesome vibes make it a stand-alone meal but don’t hesitate to add a crunchy accompaniment for contrast.
Creative Ways to Present
Serve the soup in rustic bowls with a wedge of lemon on the side so everyone can customize their citrus zing. For gatherings, ladle the soup into mini bread bowls or small mason jars for a charming presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Instant Pot Lentil Soup Recipe makes wonderful leftovers. Store any spare soup in airtight containers in the refrigerator where it will stay fresh for up to 4 days. The flavors continue to develop, making the next day’s meal taste even better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving room for expansion. When you’re ready, thaw in the refrigerator overnight or gently reheat from frozen on the stove or microwave.
Reheating
Reheat the soup slowly over medium heat on the stove, stirring occasionally. This helps maintain the perfect consistency without overcooking the lentils. If it thickens too much, simply add a splash of water or broth to loosen it up.
FAQs
Can I use red lentils instead of brown or green?
While red lentils cook faster and tend to get mushier, they can still work in this recipe if you adjust the cooking time down. The texture will be softer, making it more stew-like, which some people love!
Is this recipe vegan and gluten-free?
Absolutely! Using vegetable broth ensures it’s vegan, and lentils with veggies are naturally gluten-free, making this a safe and nourishing choice for many dietary preferences.
Can I add meat or sausage for extra protein?
You can! Brown cooked sausage or diced chicken before starting the soup, then proceed with sautéing the veggies in the same pot to incorporate those savory flavors beautifully.
What if I don’t have an Instant Pot?
No worries! You can make this soup on the stovetop by simmering the lentils and vegetables in broth for about 35-40 minutes until tender. The flavors will be just as hearty and delicious.
How can I make the soup spicier?
Feel free to sprinkle in a pinch of red pepper flakes when adding the spices or a dash of hot sauce at the end. Fresh chopped jalapeños sauteed with the aromatics also add a lovely kick.
Final Thoughts
You really can’t go wrong with this Instant Pot Lentil Soup Recipe. It’s a warm hug in a bowl that’s straightforward to prepare yet full of complex, comforting flavors. Give it a try on a busy weeknight or cozy weekend, and you might just find yourself making it again and again.
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Instant Pot Lentil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes pressure cook + 10 minutes natural release
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Lentil Soup is a hearty, nutritious, and easy-to-make recipe perfect for a cozy meal. Using brown or green lentils combined with fresh vegetables, aromatic herbs, and a touch of lemon juice, this soup delivers rich flavors and a comforting texture. The recipe leverages the quick pressure-cooking power of the Instant Pot to create a flavorful, wholesome dish in under an hour, ideal for busy weeknights or meal prepping.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 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
Optional Add-ins
- 2 cups fresh spinach or kale, chopped
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Heat Oil and Sauté Vegetables: Set the Instant Pot to the ‘Sauté’ function and add 2 tablespoons of olive oil. Once the oil is hot, add the diced onion, carrots, and celery. Cook these for about 5 minutes until they have softened and developed a slight golden color.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to let it burn.
- Add Lentils and Ingredients: To the pot, add the rinsed lentils, canned diced tomatoes along with their juices, vegetable broth, dried thyme, dried oregano, bay leaves, salt, and freshly ground black pepper. Stir everything together thoroughly to combine all flavors.
- Seal and Pressure Cook: Secure the Instant Pot lid and make sure the steam valve is set to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 15 minutes on high pressure.
- Natural Pressure Release: When cooking is complete, allow the Instant Pot to release pressure naturally for 10 minutes. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Open Lid and Add Greens: Carefully open the lid once all the pressure has been released. Stir in the chopped fresh spinach or kale and allow it to wilt in the hot soup.
- Finish and Adjust Seasoning: Add the lemon juice if using, and taste the soup. Adjust seasoning by adding more salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot for a comforting, nutritious meal.
Notes
- You can substitute lentils with red lentils but reduce cooking time to 8-10 minutes as they cook faster.
- If you don’t have an Instant Pot, you can cook this soup on the stovetop by simmering for about 40-50 minutes until lentils are tender.
- Adding lemon juice brightens the flavors; add it just before serving for the best effect.
- For a non-vegetarian variation, use chicken broth instead of vegetable broth.
- To make the soup thicker, mash some lentils against the side of the pot before adding the greens.
