If you’re on the hunt for a comforting, hearty, and wholesome meal that practically makes itself, then this Instant Pot Lentil Soup Recipe is going to become your new best friend. Combining tender lentils with a vibrant mix of vegetables and herbs, this soup is a perfect balance of flavors and textures. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe offers a quick, nourishing, and delicious option that you’ll want to make again and again.
Ingredients You’ll Need
This Instant Pot Lentil Soup Recipe is all about simple, pantry-friendly ingredients that work together to create a rich and satisfying soup. Each component plays a vital role, from the earthy lentils to the bright splash of lemon juice at the end, bringing harmony to the dish.
- Olive oil: Adds a smooth, fruity base for sautéing your veggies and deepens the flavor.
- Onion, diced: Brings sweetness and sharpness that mellows as it cooks.
- Garlic, minced: Infuses the soup with an irresistible aromatic warmth.
- Carrots, diced: Offer a gentle sweetness and lovely color contrast.
- Celery stalks, diced: Add a subtle herbal crunch and depth.
- Brown or green lentils: The hearty star of the show, lending texture and protein.
- Canned diced tomatoes (with juices): Brighten the soup with a tangy, savory burst.
- Vegetable broth: The flavorful liquid base that brings everything together.
- Dried thyme: Offers an earthy, slightly minty note.
- Dried oregano: Adds a warm, peppery hint to complement the lentils.
- Bay leaves: Infuse an undercurrent of complexity that’s subtle but impactful.
- Salt: Essential for enhancing and balancing all the flavors.
- Freshly ground black pepper: Delivers a gentle bite for seasoning.
- Fresh spinach or kale (optional): Introduces a fresh, nutritious green element that brightens each spoonful.
- Lemon juice (optional): A splash of acidity to lift and brighten the finished soup.
- Fresh parsley, chopped: A fragrant garnish that adds color and freshness to every bowl.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the ‘Sauté’ function and heating the olive oil. Once shimmering, toss in the diced onions, carrots, and celery. Cook these veggies for about 5 minutes until they’re soft and fragrant, which builds a deeply flavorful base for the soup.
Step 2: Add Garlic
Next, stir in the minced garlic and sauté for an additional minute. This gives the soup that warm, inviting aroma you’ll instantly love and ensures the garlic isn’t too harsh or overpowering.
Step 3: Combine Lentils, Tomatoes, and Broth
Now it’s time to add the star ingredients: the rinsed lentils, canned diced tomatoes with their juices, and vegetable broth. These form the hearty body of your soup, providing texture, depth, and nourishment.
Step 4: Season the Soup
Sprinkle in dried thyme, oregano, bay leaves, salt, and freshly ground black pepper. These herbs and seasonings will infuse the soup with delightful layers of flavor as it cooks.
Step 5: Pressure Cook
Secure the lid on your Instant Pot and set the valve to ‘Sealing’. Choose ‘Pressure Cook’ or ‘Manual’ mode on high for 15 minutes. This step is where all the flavors meld perfectly, and the lentils become tender and creamy without any fuss.
Step 6: Natural Pressure Release and Final Touches
Allow the pressure to naturally release for 10 minutes, then carefully turn the valve to ‘Venting’ to release any leftover pressure. Once you open the lid, stir in fresh spinach or kale until just wilted, and add a splash of lemon juice if desired. These final touches brighten and elevate the soup into something truly memorable.
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley brings a pop of color and a touch of brightness to each bowl. You can also add a drizzle of olive oil or a dollop of Greek yogurt for extra creaminess if you like.
Side Dishes
This soup pairs beautifully with crusty bread or warm pita for dipping. A simple green salad or roasted vegetables on the side make for a well-rounded, satisfying meal.
Creative Ways to Present
Try serving the soup in hollowed-out bread bowls for a fun twist that’s sure to impress. You could also top it with a sprinkle of toasted nuts or seeds for added crunch and texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lentil Soup Recipe keeps nicely in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making it an even better next-day lunch.
Freezing
You can freeze the soup for up to 3 months in freezer-safe containers or bags. Just make sure to cool it completely before freezing to preserve the fresh flavors and texture.
Reheating
Reheat gently on the stove over medium heat or in the microwave until warmed through. Add a splash of broth or water to loosen up the soup if it has thickened too much during storage.
FAQs
Can I use red lentils instead of brown or green lentils?
Red lentils cook faster and tend to break down more, resulting in a creamier texture. For this recipe, brown or green lentils hold their shape better, but red lentils work if you prefer a softer consistency.
Is this soup vegan and gluten-free?
Absolutely! This Instant Pot Lentil Soup Recipe is naturally vegan and gluten-free when you use vegetable broth. It’s a wonderful choice for many different dietary needs.
Can I add meat or sausage to this soup?
Yes, adding cooked sausage or browned ground meat can boost the protein and flavor profile if you’re not vegetarian. Simply sauté the meat before cooking the veggies for best results.
What if I don’t have an Instant Pot?
You can make this soup on the stovetop by simmering lentils and veggies in broth for about 45 minutes or until lentils are tender. The Instant Pot just speeds up the process dramatically!
Can I make this soup spicier?
Definitely! Add a pinch of red pepper flakes or a dash of hot sauce during cooking or as a garnish to suit your heat preference without overpowering the delicate flavors.
Final Thoughts
Once you try this Instant Pot Lentil Soup Recipe, you’ll understand just how simple, delicious, and comforting homemade lentil soup can be. It’s a perfect dish to have in your repertoire for quick dinners, meal prep, or chilly days when you want something satisfying and wholesome. Grab your Instant Pot, gather your ingredients, and enjoy the cozy magic!
Print
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: Vegan
Description
This Instant Pot Lentil Soup is a hearty and nutritious meal made with brown or green lentils, vegetables, and flavorful herbs. Quick to prepare and packed with protein and fiber, it’s perfect for a healthy weeknight dinner or meal prep. Enhanced with optional spinach or kale and a splash of lemon juice, this comforting soup is easy to customize and sure to warm you up.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
Optional Ingredients
- 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 heat the olive oil. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables are softened.
- Add garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant, being careful not to let it burn.
- Add lentils and liquids: Add the rinsed lentils, canned diced tomatoes with their juices, and vegetable broth to the pot. Then add the dried thyme, oregano, bay leaves, salt, and freshly ground black pepper. Stir everything to combine well.
- Pressure cook the soup: Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode and cook on High Pressure for 15 minutes.
- Release pressure: Allow the pressure to naturally release for 10 minutes once the cooking cycle is complete. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Add greens and finish: Open the lid carefully, then stir in the chopped spinach or kale. Stir until the greens are wilted. Add lemon juice if using, and adjust seasoning to taste.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Rinsing lentils removes dust and impurities for cleaner soup.
- The optional greens add extra nutrition and color but can be omitted.
- Adjust salt and pepper to your preference after cooking.
- Lemon juice brightens flavors and enhances the soup’s depth.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
