Ready for a comforting bowl of warmth? This Instant Pot Lentil Soup is your new go-to recipe. It’s incredibly easy to make, packed with nourishing ingredients, and budget-friendly. This hearty soup cooks mostly hands-off in your Instant Pot, delivering maximum flavor with minimal effort. Get ready to enjoy a delicious, healthy meal that truly satisfies.
Table of Contents
Why You’ll Love This Instant Pot Lentil Soup
This delicious Instant Pot Lentil Soup is the ultimate comfort food, especially perfect for chilly days. It’s wonderfully nourishing, incredibly filling, and bursting with rich flavors that everyone will enjoy. You’ll appreciate how simple the ingredients are and the minimal effort required to bring this delightful dish to life. This recipe is absolutely perfect for busy weeknights when time is short, and it’s excellent for meal prepping throughout the week. Plus, it’s naturally vegan, gluten-free, and freezes beautifully, making it versatile for any diet.
Ingredients for Instant Pot Lentil Soup
Gather these simple ingredients for your flavorful Instant Pot lentil soup:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, small diced
- 4 medium carrots, peeled and small diced
- 3 stalks celery, small diced
- 4 springs fresh thyme
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 ½ cups French green lentils
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 can fire-roasted diced tomatoes (15 ounces)
- 1 can crushed tomatoes (15 ounces)
- 4 cups low-sodium vegetable broth
- Chopped fresh parsley for serving (optional)
- Freshly grated Parmesan cheese for serving (optional)
- Crusty bread for serving (optional)
Notes & Substitutions
Lentils: We highly recommend French green lentils for this recipe because they hold their shape well after cooking and offer a lovely texture. You never need to soak them before cooking in the Instant Pot, saving you precious time. Lentils are a fantastic source of plant-based protein and fiber.
Vegetables: Dicing your carrots and celery into small, uniform pieces ensures they cook evenly and integrate seamlessly into the soup. Feel free to add other root vegetables like diced potatoes or sweet potatoes for extra heartiness and nutrients.
Broth: Use a good quality low-sodium vegetable broth to keep this lentil soup vegan. If you don’t need a vegan option, chicken broth works perfectly too, adding a different depth of flavor.
Spices: Adjust the amount of smoked paprika to suit your preference for smokiness. For different aromatic profiles, consider adding a pinch of dried oregano or a bay leaf to the pot.
Tomatoes: Fire-roasted diced tomatoes are a secret weapon here, providing a deeper, richer, and slightly smoky flavor compared to regular diced tomatoes. This subtle difference really elevates the final taste.
Essential Equipment
You only need a few basic kitchen tools to make this delicious Instant Pot Lentil Soup.
- A 6-quart Instant Pot is ideal for this recipe, but an 8-quart pot will also work perfectly. If you have a smaller 3-quart model, you can easily halve the recipe.
- You’ll need a sharp knife and a sturdy cutting board for all your vegetable prep.
- A cheese grater comes in handy if you plan to top your soup with fresh Parmesan cheese.
How to Make Instant Pot Lentil Soup
Making this hearty Instant Pot lentil soup is incredibly straightforward. Follow these steps for a delicious, comforting meal:
- Sauté Aromatics: Drizzle the olive oil into your Instant Pot. Select the SAUTE function. Once the oil is hot, add the diced onion. Stir often and cook until the onions are very soft, nicely browned, and beginning to break down, about 8 minutes. This crucial step builds a deep flavor base for your Instant Pot lentil soup.
- Add Vegetables & Seasoning: While the onion cooks, peel and small dice the carrots and celery. Add the diced carrots, celery, fresh thyme sprigs, salt, smoked paprika, and black pepper to the pot. Sauté for about 2 minutes, stirring occasionally, until the carrots and celery are barely soft. You can tie the thyme sprigs together with kitchen twine to make them easier to remove later.
- Incorporate Lentils & Liquids: Add the French green lentils and minced garlic to the pot. Stir everything together, ensuring the lentils are coated in the spices. Cook for just 30 seconds until the garlic becomes fragrant. Pour in the canned fire-roasted diced tomatoes, crushed tomatoes, and vegetable broth. Give it a gentle stir to combine all the ingredients.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Set the Instant Pot to cook on HIGH pressure for 15 minutes. This pressure cooking time will perfectly tenderize the lentils and meld all the flavors.
- Release & Serve: Once the cooking cycle finishes, allow the Instant Pot to release pressure naturally. This typically takes an additional 10 to 15 minutes. Do not force the quick release; natural pressure release helps the lentils retain their texture. Carefully open the lid and give the soup a good stir. Remove the thyme stems, leaving the fragrant leaves in the soup. If you prefer a thinner consistency, add a bit of water or extra broth until it reaches your desired thickness. Taste and adjust the seasonings, adding more salt or pepper if needed.
- Garnish: Serve your hot and hearty Instant Pot Lentil Soup immediately. Garnish each bowl with a sprinkle of fresh chopped parsley. Optionally, add freshly grated Parmesan cheese and serve alongside some crusty bread for dipping. Enjoy your delicious homemade meal!
Pro Tips for the Best Instant Pot Lentil Soup
Achieving the best flavor in your Instant Pot Lentil Soup is easy with these helpful tips.
- Browning Aromatics: Don’t rush this step! Deeply caramelizing the onions at the beginning develops a rich, complex flavor that forms the foundation of your soup. This browning adds incredible depth.
- Natural Pressure Release: Allowing a natural pressure release for your lentil soup is crucial. It prevents the lentils from bursting and becoming mushy, ensuring they retain a pleasant texture.
- Adjusting Consistency: If your finished soup seems too thick, simply stir in a bit more vegetable broth or water until it reaches your desired consistency. We like ours hearty, but you can always thin it.
- Seasoning: Always taste and adjust the salt and pepper levels at the very end of cooking. Flavors concentrate under pressure, so a final seasoning check ensures perfect balance.
- Preventing Burn Notice: Before sealing the Instant Pot, make sure no food particles are sticking to the bottom of the pot. Give it a good scrape with a wooden spoon after adding the liquids to avoid triggering the burn notice. For optimal and safe operation of your pressure cooker, it’s wise to review general Instant Pot safety guidelines.
Serving Suggestions, Storage, and Variations
Make the most of your delicious Instant Pot lentil soup with these ideas.
Serving Suggestions
- Bread: Serve your hearty lentil soup with a slice of crusty bread, warm pita bread, or a side of savory cornbread for dipping.
- Greens: Pair it with a simple fresh green salad dressed with a light vinaigrette for a balanced meal.
- Sides: For an even more substantial dinner, offer roasted vegetables like broccoli or Brussels sprouts on the side.
Storage & Reheating
- Refrigerator: Store any leftover Instant Pot Lentil Soup in airtight containers in the refrigerator for up to 5 days. It often tastes even better the next day!
- Freezer: This lentil soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm the soup on the stovetop over medium-low heat, stirring occasionally. Alternatively, reheat individual portions in the microwave until heated through. Add a splash of broth or water if it’s too thick.
Recipe Variations
- Vegan: As written, this Instant Pot lentil soup is already 100% vegan. If you desire a cheesy note, consider a sprinkle of nutritional yeast instead of Parmesan for a dairy-free option.
- Adding Meat: For a heartier, non-vegan option, brown some Italian sausage, bacon, or diced ham along with the onions in the first step. This adds a wonderful depth of flavor.
- Lentil Types: While French green lentils are recommended, you can adapt this recipe for red or brown lentils. Red lentils cook faster (around 8-10 minutes on high pressure), while brown lentils are similar to green lentils. Adjust cooking times as needed.
- Flavor Boosts: Stir in a squeeze of fresh lemon juice or a splash of apple cider vinegar at the very end of cooking to brighten the flavors. For extra greens, wilt in a few handfuls of fresh spinach or kale after pressure cooking.
Nutrition Information
This healthy Instant Pot Lentil Soup is a powerhouse of nutrition. Lentils are renowned for their high protein and fiber content, making this soup incredibly filling and beneficial for digestion. To learn more about how lentils contribute to a balanced diet and overall health, the Cleveland Clinic provides comprehensive information on their numerous nutritional benefits of lentils. It’s a low-fat, plant-based meal that provides essential vitamins and minerals. For a detailed breakdown of the nutritional facts, please refer to the recipe card below. Enjoy a meal that tastes great and supports your well-being!
| Serving Size | 1 (of 6), about 1 1/2 cups |
|---|---|
| Calories | 236 kcal |
| Carbohydrates | 36 g |
| Protein | 12 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 516 mg |
| Fiber | 16 g |
| Sugar | 10 g |
Frequently Asked Questions (FAQ)
Do I need to soak lentils for Instant Pot lentil soup?
No, you do not need to soak lentils before cooking them in the Instant Pot. This makes the recipe even quicker and easier to prepare.
What kind of lentils work best in this soup?
French green or brown lentils are ideal for this Instant Pot lentil soup because they hold their shape well and create a hearty texture. Red lentils can also be used but may become mushier.
How do I adjust the soup’s thickness?
If your soup is too thick after cooking, simply stir in additional vegetable broth or water, a quarter cup at a time, until you reach your desired consistency. If it’s too thin, simmer it on the sauté function for a few minutes.
Can I make this lentil soup on the stovetop?
Yes, you can absolutely make this recipe on the stovetop. Sauté ingredients as directed, then simmer with liquids for about 45-60 minutes, or until lentils are tender.
Is this lentil soup gluten-free and dairy-free?
Yes, this Instant Pot lentil soup recipe is naturally gluten-free and dairy-free as written. Just be sure to omit the optional Parmesan cheese for serving.
Conclusion
You now have all the tools to create a truly wonderful Instant Pot Lentil Soup. This recipe shines with its incredible ease, robust flavors, and nourishing qualities. It’s perfect for busy schedules, incredibly versatile for various dietary needs, and truly a comforting meal that brings warmth to any table. We encourage you to try this delightful Instant Pot recipe soon; it will quickly become a favorite in your kitchen!
Healthy & Easy Instant Pot Lentil Soup
Equipment
- Instant Pot
- Knife
- Cutting Board
- Spoon/Spatula
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion small diced
- 4 medium carrots
- 3 stalks celery
- 4 springs fresh thyme
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 ½ cups French green lentils
- 4 cloves garlic minced (about 4 teaspoons)
- 1 can fire-roasted diced tomatoes 15 ounces
- 1 can crushed tomatoes 15 ounces
- 4 cups low-sodium vegetable broth
For Serving (Optional)
- fresh parsley Chopped, for serving
- Parmesan cheese Freshly grated, optional for serving
- Crusty bread optional for serving
Instructions
Cooking Steps
- Drizzle oil into the Instant Pot and set to SAUTE. Cook the diced onion, stirring often, until it is very soft, browned, and breaking down, which takes about 8 minutes.
- While the onion cooks, dice the carrots and celery. Add them to the pot along with thyme springs, salt, smoked paprika, and pepper. Sauté for about 2 minutes until the carrots and celery are barely soft.
- Add the lentils and minced garlic to the pot, stirring to coat them in the spices, and cook for 30 seconds until the garlic is fragrant. Then, add the diced tomatoes, crushed tomatoes, and vegetable broth.
- Cover and seal the Instant Pot, then set it to cook on HIGH pressure for 15 minutes. After cooking, allow the cooker to release pressure naturally for an additional 10 to 15 minutes.
- Open the lid and stir the soup, removing the thyme stems. If the soup is too thick, thin it with water or additional stock to reach your desired consistency. Taste and adjust seasonings as needed, then serve hot with a sprinkle of parsley, optional Parmesan cheese, and crusty bread.