Lentil soup is one of those comforting meals that can warm you up on a chilly day, nourish you with healthy ingredients, and leave you feeling full and satisfied. The best part? It’s quick and easy to make, especially when using the Instant Pot!
This Instant Pot Lentil Soup recipe is a game-changer for anyone looking for a hearty, flavorful soup that doesn’t require hours of simmering. With just a handful of ingredients and a few simple steps, you can have a delicious meal ready in no time.
Why You’ll Love This Instant Pot Lentil Soup Recipe
Hearty and Filling – This soup is packed with protein and fiber, making it a great choice for a satisfying meal. Packed with Flavor – A blend of fresh vegetables, spices, and lentils creates a deliciously flavorful soup. Quick and Easy – Thanks to the Instant Pot, this recipe takes only about 35 minutes to make from start to finish. Perfect for Meal Prep – This soup stores well in the fridge and freezer, so you can make a big batch to enjoy throughout the week. Healthy and Nutritious – With fresh vegetables, lentils, and a light broth, this soup is rich in vitamins, minerals, and fiber.
What Are Lentils?
Lentils are a type of legume that are packed with nutrients, making them a great addition to soups, stews, salads, and more. They are an excellent source of protein, fiber, and iron, which makes them a popular choice for vegetarian and vegan dishes. Lentils come in several varieties, such as green, brown, red, and black, and each type has a slightly different texture and flavor. For this recipe, we are using green or brown lentils, which hold their shape well when cooked and have a mild, earthy flavor.
Ingredients You’ll Need
This Instant Pot Lentil Soup is made with simple, pantry-friendly ingredients that you likely already have at home. Here’s what you’ll need:
Main Ingredients
- Olive oil – Used to sauté the vegetables, creating a rich and flavorful base.
- Yellow onion – Adds sweetness and depth to the soup.
- Carrots – Provide a touch of sweetness and vibrant color.
- Celery – Adds a subtle earthy flavor and crunch.
- Garlic – Infuses the soup with aromatic, savory notes.
Spices and Seasonings
- Dried thyme – Adds a warm, earthy flavor to the soup.
- Ground cumin – Brings a smoky, slightly spicy kick.
- Smoked paprika – Enhances the flavor with a smoky, rich taste.
- Salt and pepper – Essential for seasoning the soup and bringing out all the flavors.
Liquids
- Low-sodium vegetable broth – The base of the soup, providing a savory and rich flavor without being too salty.
- Fire-roasted crushed tomatoes – Adds depth and a slightly smoky taste to the soup.
Main Protein
- Dry green or brown lentils – The star of the soup, providing protein, fiber, and a hearty texture.
For Garnishing
- Chopped fresh spinach – Adds a pop of color and extra nutrients.
- Grated Parmesan cheese – Optional, but adds a creamy, salty finish to each bowl.
How to Make Instant Pot Lentil Soup
Making this lentil soup in the Instant Pot is easy and fast. Here’s a step-by-step guide to help you get the perfect bowl of soup every time:
Step 1: Sauté the Vegetables
Turn on your Instant Pot and select the “Sauté” function. Add the olive oil, then toss in the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and begin to release their aroma. This step builds the flavor base for your soup.
Step 2: Add the Garlic and Spices
Stir in the garlic, dried thyme, cumin, smoked paprika, salt, and pepper. Cook for another 30 seconds, stirring constantly, to allow the spices to bloom and release their flavors.
Step 3: Add the Liquids and Lentils
Next, pour in the vegetable broth and use a spoon to scrape up any bits stuck to the bottom of the pot. These browned bits add extra flavor to the soup. Then, add the fire-roasted crushed tomatoes and lentils, stirring to combine everything.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the steam release valve to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the cook time to 8 minutes on high pressure. The Instant Pot will take about 25 minutes to reach pressure before the cook time begins.
Step 5: Natural Pressure Release
Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes by letting the Instant Pot sit undisturbed. Then, carefully move the steam release valve to “Venting” to release the remaining steam.
Step 6: Add Spinach and Serve
Once the pressure has been fully released, carefully open the lid. Stir in the chopped spinach until it wilts into the soup. Serve the soup hot, garnished with grated Parmesan cheese if desired.
Tips for the Best Instant Pot Lentil Soup
- Adjust the Spices: If you like your soup spicier, feel free to add a pinch of cayenne pepper or red pepper flakes.
- Make it Creamier: For a creamier texture, blend a portion of the soup using an immersion blender or a regular blender.
- Use Different Lentils: You can also experiment with other types of lentils like red lentils, which cook faster but break down more easily, creating a smoother texture.
- Add Lemon: For a fresh, zesty finish, squeeze a little lemon juice into each bowl before serving. It adds brightness to the flavors.
Storing and Freezing
This Instant Pot Lentil Soup stores beautifully for later meals. Here’s how to keep it fresh:
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.
- Freezing: Freeze the soup in an airtight container for up to 3 months. Let it cool completely before freezing. To reheat, thaw in the fridge overnight and then warm it up on the stove or in the microwave.
- Reheating: When reheating, add a splash of water or broth if the soup has thickened too much during storage.
What to Serve with Lentil Soup
This hearty soup pairs wonderfully with a variety of sides:
- Crusty Bread: A warm, rustic loaf of bread or baguette is perfect for dipping into the soup.
- Side Salad: A simple green salad with a tangy vinaigrette adds a refreshing contrast to the richness of the soup.
- Rice: Serve the soup over a bed of rice for a more filling meal.
Final Thoughts
This Instant Pot Lentil Soup is not only healthy and nutritious, but it’s also quick, easy, and incredibly satisfying. Whether you’re looking for a hearty dinner or a nutritious lunch, this soup checks all the boxes. Make it ahead for meal prep, freeze some for later, or enjoy it right away – this recipe is versatile and sure to become a family favorite.
Try it today, and enjoy a warm, flavorful bowl of soup that’s perfect for any time of year!
Instant Pot Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
- 2 ribs celery chopped
- 4 cloves garlic minced
- 1 ½ teaspoons dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups low-sodium vegetable broth
- 15- ounce can fire-roasted crushed tomatoes
- 1 ½ cups dry green or brown lentils picked over and rinsed
- 2 cups chopped fresh spinach
- Grated Parmesan cheese optional, for serving
Instructions
- Turn on the Instant Pot and select the Sauté function. Heat the olive oil, then add the onion, carrots, and celery. Cook, stirring frequently, until softened, about 5 minutes.
- Stir in the garlic, dried thyme, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, then press Cancel to turn off the Sauté function.
- Pour in the vegetable broth and use a spoon to scrape up any bits stuck to the bottom of the pot. Add the crushed tomatoes and lentils, stirring to combine.
- Secure the Instant Pot lid and move the steam release valve to the Sealing position. Select the Pressure Cook (or Manual) function and set the cook time to 8 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure before the cook time begins.
- When the cooking cycle ends, allow the pressure to release naturally for 10 minutes by letting the Instant Pot sit undisturbed. Then, carefully move the steam release valve to Venting (a long spoon handle works well for this).
- Once all the steam has escaped and the pressure pin drops, carefully open the lid. Stir in the chopped spinach until wilted.
- Serve warm, garnished with grated Parmesan if desired.
Notes
Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
