Instant Pot Lentil Soup is the perfect solution for busy weeknights when you’re craving a nutritious, hearty meal in no time. Packed with vegetables, this flavorful soup is easy to make and can be customized to suit various tastes and dietary preferences. Whether you’re a long-time fan of lentils or trying them for the first time, this recipe is sure to become a staple in your meal rotation.
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Why You’ll Love This Instant Pot Lentil Soup
This Instant Pot Lentil Soup is quick, healthy, and full of flavor. It offers a hearty combination of brown or green lentils, rich vegetable broth, and aromatic herbs like thyme and cumin. The Instant Pot makes it incredibly easy to prepare, with minimal hands-on time. Plus, it’s a fantastic source of plant-based protein and fiber, making it a great option for both vegan and vegetarian diets.
Ingredients for Instant Pot Lentil Soup
Here’s a list of the ingredients you’ll need to create this delicious soup:
• Olive oil: Adds richness and helps sauté the vegetables, infusing them with flavor.
• Yellow onion: Provides a sweet and savory base.
• Carrots: Contributes natural sweetness and texture to the soup.
• Celery: Adds a slight crunch and subtle flavor.
• Garlic: Brings a savory depth of flavor.
• Dried thyme: Enhances the savory profile of the soup.
• Cumin: Adds a warm, earthy spice to the dish.
• Bay leaf: Gives a subtle, citrusy aroma.
• Diced tomatoes: Provides a tangy and slightly sweet base.
• Vegetable broth: Serves as the soup’s flavorful liquid.
• Brown or green lentils: These lentils hold their shape well during cooking, adding hearty texture and protein.
• Kale: Adds a nutritional boost with vitamins and fiber.
• Lemon juice: Adds brightness and balances the flavors.
Alternative Ingredient Suggestions
If you’re missing some ingredients, don’t worry—this soup is highly customizable! You can substitute the following:
• No kale? Try spinach or Swiss chard for a similar green.
• No vegetable broth? Use water or any other broth you prefer.
• No cumin? Ground coriander or smoked paprika can provide a unique twist.
• No bay leaf? Omit it if you don’t have it on hand, or use a pinch of lemon zest for added fragrance.
How to Make Instant Pot Lentil Soup: Step-by-Step
- Sauté the Vegetables: Set your Instant Pot to ‘sauté’ mode. Add olive oil, diced onion, chopped carrots, and celery. Cook for about 3-4 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic and Spices: Stir in minced garlic, cumin, and thyme. Let the mixture cook for another minute, releasing the aromas.
- Add the Rest of the Ingredients: Pour in the diced tomatoes, vegetable broth, lentils, and bay leaf. Stir everything together and ensure the lentils are submerged in the broth.
- Cook Under Pressure: Seal the Instant Pot and set it to cook on high pressure for 20 minutes. Once done, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Finish with Kale and Lemon Juice: Stir in the kale and lemon juice. Discard the bay leaf, and taste for seasoning, adjusting with salt or pepper as needed.
Tips & Tricks for Perfect Instant Pot Lentil Soup
• Don’t skip the sauté step: Sautéing the vegetables before adding the liquid builds depth of flavor.
• Check the consistency: If you prefer a thicker soup, mash some of the lentils with the back of a spoon to achieve the desired texture.
• Store leftovers properly: This soup keeps well in the fridge for up to 4 days. You can also freeze it for up to a month. Just let it cool completely before transferring it to airtight containers.
Pairing Ideas and Variations
This Instant Pot Lentil Soup is filling on its own but pairs wonderfully with a few sides:
• Side Salad: A fresh mixed greens salad with a light vinaigrette balances the richness of the soup.
• Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping into the soup.
• Add Protein: For an extra protein boost, top with a dollop of plain Greek yogurt or a sprinkle of roasted chickpeas.
For variations, feel free to experiment with different vegetables. Try adding spinach, peas, or even sweet potatoes for a fun twist!
Why Instant Pot Lentil Soup is a Great Choice
This Instant Pot Lentil Soup is not only quick and easy, but it’s also a fantastic source of plant-based protein, making it ideal for those following vegetarian or vegan diets. Lentils are high in fiber, which helps keep you full and satisfied for longer. Plus, this soup is budget-friendly and perfect for meal prepping. With the Instant Pot, you can have a wholesome, comforting meal ready in under an hour.
Conclusion: Enjoy Your Instant Pot Lentil Soup
Instant Pot Lentil Soup is the ultimate comfort food, packed with flavor, nutrition, and versatility. It’s a satisfying meal that comes together quickly, making it the perfect choice for busy days or when you crave a healthy, hearty dish. With its blend of savory vegetables, tender lentils, and fragrant herbs, this soup is sure to become a go-to recipe in your kitchen. Plus, with easy variations and ingredient swaps, it’s adaptable to any taste or dietary need. Don’t wait—give this Instant Pot Lentil Soup a try today and enjoy a nourishing meal in no time!
Frequently Asked Questions (FAQs)
Can I use other types of lentils for this soup?
Yes, while this recipe works best with brown or green lentils, you can experiment with red lentils. Keep in mind that red lentils tend to break down more easily during cooking, which may result in a slightly thicker texture for your soup.
Can I freeze Instant Pot Lentil Soup?
Absolutely! This soup freezes well. Simply let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to one month. To reheat, simply thaw overnight in the fridge and reheat on the stove or in the microwave.
Can I make this soup on the stovetop instead of the Instant Pot?
Yes, you can make this lentil soup on the stovetop! After sautéing the vegetables, add the remaining ingredients (including the lentils) and bring to a boil. Lower the heat and simmer for about 30-40 minutes, or until the lentils are tender. You may need to add more broth or water as it cooks to prevent it from drying out.
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Instant Pot Lentil Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Lentil Soup is a quick, healthy, and hearty meal packed with vegetables, lentils, and aromatic herbs. It’s easy to make and perfect for meal prepping or a busy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 ½ cups dried brown or green lentils, rinsed
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Set your Instant Pot to ‘sauté’ mode. Add olive oil, diced onion, chopped carrots, and celery. Cook for 3-4 minutes until the vegetables soften.
- Stir in minced garlic, cumin, and thyme. Cook for another minute until the spices are fragrant.
- Add diced tomatoes, vegetable broth, lentils, and bay leaf. Stir everything to combine, ensuring lentils are submerged in the broth.
- Seal the Instant Pot and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
- Stir in kale and lemon juice. Remove the bay leaf and taste for seasoning, adjusting with salt and pepper as needed.
Notes
- If you prefer a thicker soup, mash some of the lentils with the back of a spoon.
- This soup can be made ahead and stored in the fridge for up to 4 days.
- Feel free to use spinach or Swiss chard as a substitute for kale.
- You can add a bit of heat with red pepper flakes or jalapeños if you prefer a spicier soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
