Vegan Instant Pot Lentil Soup Recipe (Quick & Easy)

The best Instant Pot Lentil Soup Recipe! Quick and easy to make, healthy and vegan. With directions for both stovetop and the slow cooker. This lentil soup is a must-save for weeknight meals.

this Recipe

This is the time of year where my Instant Pot is always on my kitchen counter. Between quick soups for dinner or making a big pot of beans, my pressure cooker is a must-have for simple, weeknight meals. 

I’m getting at least 3-4 uses out of it per week; I like to refer to it as my winter work horse. I honestly never thought I would use my Instant Pot that much when I first bought it a few years ago, but here we are. If you haven’t gotten one yet and you like to eat beans, soups and stews often then I highly recommend grabbing one.

Right now, one of my favorite things to make is this Instant Pot Lentil Soup! Packed with vegetables, tomatoes, and lentils, this one is a crowd-pleaser and simple enough for busy weeknights.

What you’ll need for this Instant Pot Lentil Soup Recipe

You only need a handful of ingredients for this lentil soup recipe, including dried spices, canned tomatoes, dried lentils and fresh parsley.

The best part is that this Instapot lentil soup can be prepared in a short amount of time – making it a perfect busy weeknight dinner.

In addition to olive oil for sautéing the veggies and spices, you’ll need the following vegetables: 

• Medium chopped onion
• Chopped carrots
• Celery stalks
• Minced garlic cloves
• Fresh chopped spinach. Can also substitute fresh kale or other leafy greens
• Chopped parsley for stirring into the soup at the end right before serving  
• 1/2 lemon, juiced. Adding a bit of acid with a squeeze of fresh lemon juice at the end of the soup is a game-changer! 

Pantry ingredients like: 

•  Dried spices: ground cumin, curry powder, dried thyme, smoked paprika and crushed red pepper flakes
• One large can diced tomatoes with their juice
• Brown or green lentils
• Vegetable broth
• Salt and freshly ground black pepper

I recommend using brown, green or French green lentils. Red lentils can work in lentil soup, but they will lose their shape as soon as they are cooked.  

Instant Pot Instructions

Slow Cooker Directions 

To make this lentil soup in a crock pot, saute the vegetables (onion, celery and carrot) first with the olive oil in a skillet. Just like with the Instant Pot, this step adds in so much extra flavor to the soup and I recommend doing it. 

Add the cooked vegetables to the base of a slow-cooker, spices, tomatoes, lentils, and salt. Cook on high for 4 hours or until lentils are tender. 

Before serving, remove 2 cups of the soup and puree until creamy, then add back to the slow cooker. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve.

How to Make This Lentil Soup on the Stovetop

Like with the other directions for the slow cooker and Instant Pot, start by sautéing the aromatic vegetables (onion, celery and carrot) first with the olive oil in a large stock pan or large pot. 

Add in the spices, tomatoes, lentils, salt and bring to a boil. Reduce heat to medium-low and cook until lentils are tender, about 35 minutes. Remove 2 cups of the soup and puree until creamy, then add back to the stock pan. 

Stir in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve!

Refrigerator and Freezer Directions

You can store any leftover soup in the fridge or freezer.  Cool the lentil soup completely first, then place it in an airtight container in the refrigerator for 4-5 days or in the freezer for three months.

To cook this lentil soup from frozen, remove the soup from the freezer and thaw it in the fridge overnight. Place the leftover soup in a saucepan over medium-low heat on the stovetop and cook until warmed, adding in more broth as needed. 

You can also reheat leftovers in the microwave by placing a small amount of the soup in a bowl and cover with a dish towel, then cook for 60-second intervals, stirring in between, until warmed through. 

This vegan lentil soup is for busy weeknights. The times when you are so tired to make dinner, but don’t want to settle for another pantry snack meal of crackers, cheese, hummus and maybe some vegetables. 

Not with this instant pot lentil soup! There’s little that needs to be done besides chopping up a few vegetables. Add in some dried lentils, a can of tomatoes, some spices and ta-da! Dinner is served. 

This one is slightly spicy because I love spicy food but it’s easily tamed down for those of you who don’t– either reduce or omit the red pepper flakes.

Other Instant Pot recipes that you will also love

• Instant Pot Lentil Walnut Tacos
• Instant Pot Vegan Burrito Bowls
• Instant Pot Apple Chai Applesauce
• Instant Pot Hummus
• Instant Pot Vegan Chili 

If you try this Instant Pot Lentil Soup recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Instant Pot Lentil Soup

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: dinner, soup, healthy, main, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American
• Diet: Vegan

Description

Instant Pot Lentil Soup! This vegan lentil soup recipe is perfect for fall and winter. Healthy, delicious and so easy to put together! Throw everything in the pressure cooker and dinner is ready.

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: dinner, soup, healthy, main, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: dinner, soup, healthy, main, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 large can (28 ounces) diced tomatoes with their juice
• 1 cup brown or green lentils
• 4 cups low-sodium vegetable broth
• 1 teaspoon salt
• 2 cups chopped spinach
• 1/2 cup finely chopped parsley
• 1/2 lemon, juiced

Cook Mode Prevent your screen from going dark

Instructions

1. Turn the Instant Pot on and hit ‘saute.’ Add the olive oil, onion, carrots and celery and cook for ~5 minutes until vegetables have softened.
2. Add in the garlic and spices, then hit ‘cancel.’ Add the tomatoes with their juices, lentils, broth, salt and cover. Bring the soup to high pressure for 15 minutes (turn the valve to seal and hit manual then the + sign to 15 minutes).
3. When done, let the pressure come down naturally for 10-15 minutes. Turn the valve to open then gently remove the cover. Place 2 cups of the soup in a blender and puree until creamy. Add back to the soup along with the chopped spinach and place the cover back on. Let sit for 2-3 minutes until the spinach has wilted.
4. Just before serving, stir in the lemon juice and chopped parsley and serve!

Notes

1. To cook in a slow cooker: Saute the vegetables (onion, celery and carrot) first with the olive oil in a skillet, then add to the base of a slow-cooker along with the spices, tomatoes, lentils and salt. Cook on high for 4 hours, or until lentils are tender. Before serving, remove 2 cups of the soup and puree until creamy, then add back to the slow cooker. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve.
2. To cook on the stove: Saute the vegetables (onion, celery and carrot) first with the olive oil in a large stock pan. Add in the spices, tomatoes, lentils, salt and bring to a boil. Reduce heat to medium-low and cook until lentils are tender, about 35 minutes. Remove 2 cups of the soup and puree until creamy, then add back to the stock pan. Add in the spinach and stir to wilt. Just before serving, add in the parsley and lemon juice and serve!

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This recipe was first published in October 2018 and updated in 2023. 

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