Lentil Soup Instant Pot
A cozy, budget-friendly Lentil Soup Instant Pot Recipe, tender lentils, veggies, and herbs cook quickly with hands-off ease. Add lemon and parsley on top for brightness and warmth.
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 green or brown lentils, dry and well 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 additional juice to suit your taste
• 2 tablespoons freshly chopped parsley, for finishing the dish
• Add red pepper flakes, Parmesan, or olive oil on top, if desired.
Instructions
1. Switch on the Instant Pot and choose 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 sauté for 30 seconds, just until aromatic.
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 the lentils, tomatoes, bay leaf, and remaining broth 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 your choice of greens until they soften and wilt. Mix in lemon juice, taste, and adjust the seasoning to your preference.
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 some cayenne or red pepper flakes for added heat.
- Add-ins: Potatoes, zucchini, mushrooms, or quinoa are grand. For ½ cup quinoa, increase the liquid by one extra cup.
- 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.