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
Scale
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.
