Instant Pot Lentil Soup

Lentil soup is one of the most satisfying meals you can make from pantry staples. Brown or green lentils simmer with onion, carrots, celery, garlic and tomatoes until tender, and a little cumin and smoked paprika give the broth a warm, savory flavor.

The Instant Pot cooks the lentils in 15 minutes under pressure, so dinner is ready in about 40 minutes from start to finish. A handful of spinach and a squeeze of lemon at the end make it taste bright and fresh.

It is naturally vegan, packed with fiber and plant protein, and it tastes even better the next day.

Why You’ll Love This Recipe

• Pantry ingredients, very budget friendly
• High in fiber and plant protein
• Naturally vegan and gluten free
• Freezes well for easy lunches

Ingredient Notes

Lentils: Use brown or green lentils; they hold their shape. Red lentils break down into a smoother, thicker soup and need only 6 minutes at pressure.

Lemon: The squeeze of lemon at the end is what makes the soup taste finished. Do not skip it.

See the recipe card below for full measurements.

How to Make Instant Pot Lentil Soup

1. Saute

   Set the Instant Pot to Saute. Heat the oil and cook the onion, carrots and celery for 5 minutes, until softened. Add the garlic, cumin, smoked paprika and turmeric and stir for 30 seconds.

2. Add the rest

   Press Cancel. Stir in the lentils, tomatoes, broth, bay leaf, salt and pepper, scraping the bottom of the pot so nothing sticks.

3. Pressure cook

   Lock the lid, set the valve to Sealing and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

4. Finish

   Remove the bay leaf. Stir in the spinach until wilted and add the lemon juice. Taste and adjust salt. For a thicker soup, blend about a quarter of it with an immersion blender.

Tips for the Best Results

• Scrape the pot well after sauteing to avoid a burn warning.
• Pick through the lentils for small stones before rinsing.
• Add a pinch of red pepper flakes for gentle heat.
• The soup thickens as it sits; add a splash of broth when reheating.

Common Mistakes to Avoid

Substitutions

• Instant Pot: Slow cooker: skip the saute, add everything except the spinach and lemon, and cook on LOW 7 to 8 hours or HIGH 4 hours.
• Stovetop: Simmer covered for 30 to 35 minutes, until the lentils are tender.
• Spinach: Chopped kale, stirred in 5 minutes before serving.

What to Serve With It

• Soft dinner rolls
• Spinach quinoa salad with feta
• Crusty bread
• Classic Greek salad

Storage and Reheating

Fridge: Refrigerate for up to 5 days.

Freezer: Freeze for up to 3 months.

Reheat: Reheat on the stove or in the microwave, adding broth or water to loosen.

Tools That Make This Easier