Lentil Soup Instant Pot
A cozy, budget-friendly Lentil Soup Instant Pot recipe, tender lentils, veggies, and herbs cook quickly with hands-off ease. Top with lemon and parsley to make the soup bright and cozy.
Ingredients
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 teaspoon smoked paprika (optional)
• 1 bay leaf
• 1½ cups dry green or brown lentils, rinsed
• 1 (14.5-ounce) can diced tomatoes with juices
• 6 cups low-sodium vegetable or chicken broth
• 1 to 1¼ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 3 cups baby spinach or chopped kale (optional)
• 2 tablespoons lemon juice, plus more to taste
• 2 tablespoons chopped fresh parsley, for serving
• Add red pepper flakes, Parmesan, or olive oil on top, if desired.
Instructions
1. Turn on the Instant Pot and set it to Sauté mode. Add olive oil.
2. Once the oil is hot, add the onion, carrots, and celery, along with a small pinch of salt. Cook gently for 3 or 5 minutes, stirring as needed.
3. Stir in the garlic and cook for about 30 seconds, just until it smells fragrant.
4. Add the tomato paste, then stir in cumin, thyme, and smoked paprika. Cook, stirring often, for 30 to 60 seconds until fragrant.
5. Press Cancel to stop sautéing. Add a splash of broth and scrape the bottom of the pot to loosen any browned bits.
6. Mix in lentils, tomatoes, bay leaf, remaining broth, along with salt and pepper. Stir well to mix everything.
7. Place the lid on and switch the valve over to Sealing. Cook on High Pressure for 13 to 15 minutes if using green or brown lentils.
8. Let the pressure release naturally for 10 minutes. Then carefully quick-release the remaining pressure. Open the lid slowly.
9. Stir in spinach or kale until it wilts. Add a splash of lemon juice and taste, adjusting with salt or pepper as required.
10. Ladle the soup into bowls and garnish with parsley or your favorite toppings.
Notes
- Texture control: For a creamier soup, blend 1 to 2 cups and stir back in. For a thicker stew, simmer on Sauté to mine.
- Liquid ratio: For soup, aim for about 3½–4 cups liquid per 1 cup of lentils. For thicker results, reduce by about ½ to 1 cup.
- Spice levels: Keep it mild for kids. Sprinkle in red pepper flakes or a dash of cayenne to bring in some heat.
- Add-ins: Potatoes, zucchini, mushrooms, or quinoa are grand. If using ½ cup quinoa, be sure to add an extra cup of broth or water.
- Protein options: Stir in cooked shredded chicken, turkey sausage, or crumbled cooked tofu after pressure cooking.
- Make-ahead: Stores 4 to 5 days in the fridge or 3 months in the freezer. Warm it up with a small broth and add a squeeze of fresh lemon before serving.