Instant Pot Lentil Soup Recipe

Learn how to make the best homemade Instant Pot lentil soup with this easy pressure cooker recipe. Ready in under 30 minutes, this hearty soup combines protein-packed lentils with aromatic vegetables and spices for a nutritious meal that tastes like it's been simmering all day.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

6 bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g dry green or brown lentils, rinsed and picked over</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 medium carrots, diced</li><li class="ingredients-single-item">3 celery stalks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp dried thyme</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">400g can diced tomatoes</li><li class="ingredients-single-item">1.5 liters vegetable broth</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 245 calories

🥑 Fat: 4 g

🧈 Saturated Fat: 0.5 g

🍞 Carbohydrates: 40 g

🍭 Sugar: 4 g

🍗 Protein: 15 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 580 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Instant Pot or electric pressure cooker</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Cutting board</li><li class="equipment-single-item">Measuring spoons and cups</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Set your Instant Pot to Sauté mode and heat the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften, stirring occasionally to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic, cumin, smoked paprika, and dried thyme to the pot. Stir continuously for about 30 seconds until fragrant. This brief cooking time releases the essential oils in the spices and garlic, enhancing their flavors without risking any burning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the rinsed lentils, diced tomatoes with their juices, bay leaf, and vegetable broth to the pot. Stir well to combine all ingredients and scrape any browned bits from the bottom of the pot – these contain concentrated flavor and will enrich your soup's taste profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Close the Instant Pot lid, ensuring the vent is set to "Sealing" position. Cancel the Sauté function, then press the "Pressure Cook" or "Manual" button and set to High Pressure for 15 minutes. The pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the cooking cycle is complete, allow for a 10-minute natural pressure release. This gradual depressurization prevents the soup from sputtering through the valve and allows the lentils to finish cooking to the perfect tender consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After 10 minutes, carefully turn the valve to "Venting" to release any remaining pressure. When the float valve drops, it's safe to open the lid. Remove the bay leaf and discard it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in the fresh lemon juice, which brightens the flavor and balances the earthiness of the lentils. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, you can add a splash more broth or water to reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve the soup hot in bowls, garnished generously with freshly chopped parsley. For an extra touch of richness, drizzle each serving with a small amount of good quality olive oil just before serving. This soup pairs wonderfully with crusty bread or a simple green salad.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Instant Pot Lentil Soup Recipe?

The main ingredients include dry green or brown lentils, olive oil, onion, carrots, celery, garlic, cumin, smoked paprika, dried thyme, bay leaf, canned tomatoes, vegetable broth, lemon juice, and fresh parsley. Salt and pepper are added to taste.

How to cook Instant Pot Lentil Soup Recipe at home?

Learn how to cook Instant Pot Lentil Soup by sautéing vegetables with spices, adding lentils and broth, then pressure cooking for 15 minutes. After a 10-minute natural release, stir in lemon juice and garnish with parsley. This simple method creates a hearty, flavourful soup with minimal effort—perfect for busy weeknights.

Can I use red lentils instead of green or brown in pressure cooker soup?

Red lentils cook much faster and break down more easily, resulting in a creamier soup texture. If using red lentils, reduce the pressure cooking time to 8-10 minutes to prevent them from becoming mushy. The flavour profile will be slightly milder and sweeter.

How long does homemade lentil soup last in the refrigerator?

Homemade lentil soup keeps well in the refrigerator for up to 5 days when stored in an airtight container. The flavours often intensify after a day or two, making it excellent for meal prep. Reheat thoroughly until steaming before serving.

What are the best garnishes to elevate a bowl of vegetarian lentil soup?

Enhance your lentil soup with a drizzle of good olive oil, a squeeze of fresh lemon juice, chopped fresh herbs (parsley, coriander, or dill), toasted pine nuts or pumpkin seeds, a dollop of Greek yoghurt, crumbled feta cheese, or crispy fried onions for texture.

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