This hearty Instant Pot Lentil Soup is ready in just over 30 minutes. It’s healthy, comforting, and makes the perfect cozy winter lunch.
Making lentil soup in the Instant Pot is a quick and easy way to have a healthy, flavorful dinner on the table in just around 30 minutes.
Lentil soup is filling and hearty, thanks to nutritious ingredients like carrots, tomatoes and (of course!) green lentils. This is one of my go-to fall soup recipes because the spices are just so warming!
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Nutrient Rich Ingredients
Green lentils are rich in dietary fiber, protein, and complex carbohydrates. They’re also a good source of certain B vitamins, with just 1/2 cup of cooked lentils providing almost half of your daily value of folate.
These tiny legumes take on the flavor of whatever they’re cooked in, so a well-seasoned broth is integral to this lentil soup.
In addition to vegetable broth, this soup is seasoned with fresh parsley, cumin, and other hearty spices.
How to make Instant Pot Lentil Soup
Making lentil soup in the instant pot is straightforward and uses simple ingredients.
- Start by sauteing the celery, onions, and carrots in 1 tablespoon of oil, or go without oil and saute in vegetable broth. When the onions start to turn translucent add in the minced garlic. You’ll saute this until aromatic, about one minute.
- Stir in the spices, vegetable broth, and lentils.
- Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then carefully do a manual pressure release.
- After cooking, stir in a can of crushed tomatoes with their juices. You can thicken the soup by turning on saute mode and evaporating off the excess liquid until you reach the desired consistency.
Recipe Tips & Tricks
- If you prefer a very soft lentil soup, cook the lentils for 12 minutes instead of 10. Prefer your lentils to be 100% intact with a bit of a bite to them? Try cooking on high pressure for 8 minutes.
- Use dry green or brown lentils in lentil soup. Do not use red, orange or yellow lentils, as these will cook too quickly and become mushy.
- No instant pot? You can make a variation of this recipe on the stovetop with Hearty Lentil Quinoa Soup.
Can I freeze lentil soup?
Yes! Let the soup cool completely before freezing. Freeze individual portions or the entire batch of soup in freezer-safe containers (these are my favorite containers).
It will take up to 24 hours to thaw frozen soup in the fridge. For a quicker process, heat in a saucepan or in the microwave until defrosted.
How to Serve
I like to crunch in crackers and sprinkle with cheddar cheese, and a dash of hot sauce is a must.
Looking for more Instant Pot recipes?
- Instant Pot Rice and Beans
- Chickpea Noodle Soup
- Creamy Vegan White Bean Soup
- Chipotle Vegan Black Bean Soup
- Vegan Cream of Broccoli Soup
Instant Pot Lentil Soup (Vegan)
- 1 and 1/2 cups dry brown lentils
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1/2 cup diced carrots (about 2 large carrots)
- 1/2 cup diced celery (about 2 celery stalks)
- 3 cloves garlic, minced
- 1 tablespoon fresh chopped parsley
- 1 tablespoon ground cumin
- 1 teaspoon marjoram
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground black pepper
- 1 can (14.5 ounces) crushed tomatoes with juices
- 1/2 lemon juice from
- Rinse the dry brown lentils and remove any stones or debris. Set aside.
- Press the saute function on your Instant Pot. Heat 1 tablespoon of oil. Add the carrots, onions and celery and sprinkle with the salt.
- Saute until softened, about 6 minutes. Add garlic and saute a minute more, until aromatic.
- Stir in the spices, vegetable broth, and lentils. Seal the lid and set the pressure valve to sealing.
- Cook on high pressure for 10 minutes. It will take about 15 minutes to come to pressure. Once cooked, allow the pressure to release naturally for 10 minutes. Manually release the pressure; careful, hot steam may spurt out!
- Stir in the can of crushed tomatoes with their juices. Squeeze in the juice from half a lemon. If you prefer a thicker soup, turn on the saute function and evaporate off the liquid.
- Enjoy topped with crackers, more fresh parsley, and a sprinkle of your favorite cheese.
- Keeps best for 4-5 days in the fridge.
- To freeze: Let soup cool to room temp before freezing. Freeze individual portions or the entire batch of soup in freezer-safe containers (these are my favorite containers). To thaw: It will take up to 24 hours to thaw frozen soup in the fridge. For a quicker process, heat in a saucepan or in the microwave until defrosted.