If you’re craving a warm, hearty meal that’s both comforting and nourishing, this Instant Pot Lentil Soup Recipe is an absolute must-try. Packed with wholesome ingredients like tender lentils, vibrant kale, and fragrant spices, it comes together quickly in the Instant Pot, making it perfect for busy weeknights or cozy weekend dinners. Each spoonful bursts with layers of flavor and texture that will make you fall in love with lentil soup all over again.
Ingredients You’ll Need
These simple yet essential ingredients work beautifully together to create a delicious depth of flavor, vibrant color, and satisfying texture in your Instant Pot Lentil Soup Recipe. Each item contributes an important element — whether it’s the aromatic base, the hearty lentils, or the fresh greens that brighten everything up.
- Olive oil: Adds richness and helps sauté the vegetables for depth of flavor.
- Yellow onion: Brings a subtle sweetness and savory aroma to the soup.
- Carrots: Provide natural sweetness and a lovely tender bite.
- Celery stalks: Add a fresh, mild bitterness that balances the soup perfectly.
- Garlic cloves: Infuse the soup with a pungent, earthy warmth.
- Dried thyme: Offers a gentle herbal note that enhances the overall flavor.
- Cumin: Adds warmth and a hint of earthiness for complexity.
- Bay leaf: Imparts subtle depth and a comforting fragrance.
- Canned diced tomatoes: Bring acidity and a touch of sweetness that enriches the broth.
- Vegetable broth: The savory liquid base that ties all ingredients together.
- Brown or green lentils: The hearty protein-packed star of the dish, providing texture and substance.
- Kale: Adds a nutritious punch and a nice pop of green freshness.
- Lemon juice: Brightens the soup with a refreshing hint of acidity.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Base
Begin by setting your Instant Pot to the ‘sauté’ function and heating the olive oil. Toss in the diced onion, chopped celery, and carrots. Stir frequently for about 4 minutes until the vegetables soften and release their natural sweetness. This foundational step builds incredible flavor right from the start.
Step 2: Add Garlic and Spices
Next, incorporate the minced garlic, stirring for another minute until its aroma fills your kitchen. Then, sprinkle in the dried thyme, cumin, and add the bay leaf. These spices bring warmth and complexity that elevate the soup beyond ordinary lentils.
Step 3: Mix in Tomatoes, Broth, and Lentils
Pour in the canned diced tomatoes and the vegetable broth, then add your rinsed lentils. Stir everything well so the flavors meld and the lentils start soaking up the savory liquid, setting the stage for a tender, flavorful finish.
Step 4: Pressure Cook
Cancel the sauté mode, secure the lid, and seal the Instant Pot. Select ‘pressure cook’ and set the timer for 20 minutes. The pot will take about 10 minutes to build pressure before the countdown begins, ensuring your lentils cook to perfection without turning mushy.
Step 5: Quick Release and Add Greens
When cooking is complete, perform a quick release by carefully turning the valve to vent the steam. Remove the lid cautiously and stir in the kale along with the lemon juice, which adds a bright burst of flavor. Don’t forget to fish out and discard the bay leaf before serving.
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dollop of creamy plain yogurt can add a fresh contrast to the warmth of the soup. Toasted nuts, like pine nuts or walnuts, also make for a delightful crunchy finish that complements the tender lentils.
Side Dishes
This soup pairs beautifully with warm crusty bread or garlic naan to soak up every last spoonful. A crisp green salad on the side can add a refreshing balance, making your meal feel complete and well-rounded.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or garnish with a swirl of pesto for an herby pop of color. You can also drizzle a high-quality extra virgin olive oil or sprinkle some freshly shaved Parmesan for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Lentil Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so leftovers often taste even better the next day.
Freezing
To enjoy this soup later, freeze portions in freezer-safe containers or bags for up to 3 months. Just be sure to cool it completely before freezing to preserve texture and flavor.
Reheating
Reheat gently on the stove over medium heat or microwave in intervals, stirring occasionally. If the soup thickens too much, simply add a splash of broth or water to reach your desired consistency.
FAQs
Can I use red lentils instead of brown or green?
Yes, you can! Red lentils cook faster and tend to break down more, resulting in a creamier soup. Adjust cooking time accordingly if using red lentils in this Instant Pot Lentil Soup Recipe.
Do I need to soak lentils before cooking?
No soaking is necessary with this recipe. Lentils cook quickly in the Instant Pot, and the pressure cooking method softens them perfectly without pre-soaking.
How spicy is this soup? Can I adjust the heat?
This soup is mild by default, focusing on warming spices like cumin. Feel free to add chili flakes or a dash of hot sauce if you prefer a spicier kick.
Can I make this recipe vegan?
Yes, it’s vegan as written using vegetable broth. Just be sure to check your broth ingredients if using store-bought, as some contain animal products.
Final Thoughts
This Instant Pot Lentil Soup Recipe is a real game-changer for anyone who loves nourishing, flavorful food that comes together effortlessly. It’s perfect for any season and suits every level of kitchen skill. I can’t wait for you to try it and discover just how satisfying a simple bowl of homemade lentil soup can be.
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Instant Pot Lentil Soup Recipe
This hearty Instant Pot Lentil Soup is a delicious and nutritious meal perfect for busy weeknights. Packed with fiber-rich lentils, fresh vegetables, and a flavorful blend of herbs and spices, this soup is easy to prepare and uses the Instant Pot for quick, hands-off cooking. The addition of kale and a splash of lemon juice adds a fresh, vibrant finish to this comforting soup.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
Vegetables
- 1 yellow onion, diced
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup kale, destemmed and torn into 1″ pieces
Spices & Herbs
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- 1 bay leaf
Other Ingredients
- 1 tablespoon olive oil
- 1 15oz can diced tomatoes
- 5 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1 tablespoon lemon juice
Instructions
- Prepare the Instant Pot: Set the Instant Pot to ‘sauté’ mode and add the olive oil, diced onion, chopped celery, and chopped carrots to the pot.
- Sauté the Vegetables: Cook the vegetables for 4 minutes, stirring frequently to soften the onions and vegetables evenly without burning.
- Add Garlic: Stir in the minced garlic and continue sautéing for 1 minute until fragrant, but be careful not to let it brown excessively.
- Add Spices and Liquids: Add the dried thyme, cumin, bay leaf, diced tomatoes (with juice), vegetable broth, and rinsed lentils to the pot. Stir to combine all ingredients uniformly.
- Pressure Cook: Cover and seal the Instant Pot lid. Press the ‘Cancel’ button to end sauté mode, then select ‘Pressure Cook’ and set the timer for 20 minutes. The pot will take about 10 minutes to pressurize before the cooking timer begins.
- Release Pressure: When cooking is complete, carefully perform a quick-release by turning the valve to release the steam, then remove the lid once all pressure is released.
- Finish the Soup: Stir in the torn kale and lemon juice into the hot soup, allowing the kale to wilt. Discard the bay leaf before serving.
Notes
- Rinse lentils thoroughly before cooking to remove any debris.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust seasoning with salt and pepper to taste after cooking.
- For a thicker soup, mash some lentils or use less vegetable broth.
- This soup stores well in the refrigerator for up to 5 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
