October 24, 2018

Instant Pot Lentil Soup

Healthy, delicious and so easy to put together! Throw everything in the pressure cooker and dinner is ready.
Serves 6

Instant Pot Lentil Soup! This vegan lentil soup recipe is perfect for fall and winter. 

This is the time of year where my Instant Pot is always on my kitchen counter. Between quick soups for dinner or making a thing of beans for Vander, it’s not worth the extra effort in lugging it up and down the basement stairs.

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. 

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

Instant Pot Lentil Soup

This vegan lentil soup is for those kinda of nights. The times when you are so tired to make dinner, but don’t want to settle for another pantry meal of scraps. To be honest, we usually have one of those meals a week. A dinner of crackers, cheese, hummus and maybe some vegetables. Sometimes I tell BL that we’re having a mezze dinner but he knows the truth: I’m just too tired to put something together.

Not with this instant pot lentil soup! There’s little that has to be done besides chopping up a few vegetables. Or, you can do what I do and spend a little more money to buy the precut ones. I know that it’s a waste of both plastic and a few dollars but these days I’m usually happy to fork over more moolah if it means I can make dinner one-handed.

Vander has separation anxiety on high right now so if I’m in the house, it’s a good bet that he’s in my arms the entire time. Therefore, precut vegetables save a lot of tears (from both of us.) Trader Joe’s usually sells a mirepoix blend of cut onions, celery and carrots that is life-changing this time of year.

Instant Pot Lentil Soup

Add in some dried lentils, a can of tomatoes, some spices and ta-da! Dinner is served. This one is more on the spicy side because I love, love, love spicy food but it’s easily tamed down for those of you who don’t. Either reduce or omit the red pepper flakes.

I hope you love this one as much as I do! And, because I’m obsessed with letting my appliances cook for me this time of year, I’ve got a slow-cooker curry recipe coming your way on Friday. xo

Instant Pot Lentil Soup

Instant Pot Lentil Soup

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! 

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Instant Pot Lentil Soup

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

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.


  • 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
  • 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
Scale

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 3 celery sticks, 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 vegetable broth
  • 1 teaspoon salt
  • 2 cups chopped spinach
  • 1/2 cup finely chopped parsley
  • 1/2 lemon, juiced

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 vent to sealing and hit manual and the + sign to 15 minutes).
  3. When done, turn the vent to venting and let the pressure come down naturally for 10-15 minutes. Gently remove the cover, then 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!

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. This soup hit the spot – and so easy to make, too! Will be adding this to our weekly rotation now that the weather is getting cooler!

    I added in a cubed sweet potato, a cubed white potato and a cup of pumpkin puree I had in the fridge, and it still turned out SO good.

    Thank you for another stellar recipe!

  2. Delicious soup. Thanks for the recipe. I have divided the soup up and frozen for my daughters work lunches.

    • Hi Kelly- you may be able to use already cooked lentils in a can- my only concern is that the pressure will cause them to completely lose their shape.

  3. When venting the pressure comes down within a minute. Did you mean let it natural release for 10 to 15 minutes or quick vent and let it sit there vented for 15 minutes?

    • Hi Brandon, sorry for any confusion. I mean let it sit there without touching the vent for 10-15 minutes, then manually moving the knob to “vent” and letting the rest come down quickly.

  4. I didn’t have the spinach or parsley on hand, and I added about 1 cup (maybe 1 and a half) of cabbage, about 4 cups more water, and half a cup of quinoa. This recipe really lends itself to modifications depending on what you have on hand. It was very tasty and I will definitely be making it again. The spices were delicious and the lentils were cooked perfectly. Blending a few cups of soup and adding them back in was a great suggestion, I definitely recommend doing this- and recommend this recipe.

  5. This is the BEST lentil soup recipe I’ve ever tried. Thank you! We make this one almost weekly after discovering it. Perfect amount of heat!

  6. Hello, Alex, This recipe looks great to me but I have had a problem in the past getting lentils to soften adequately when cooked with tomatoes. This has been enough of a problem that I have been cooking lentils separately and then adding them to the soup when soft. Since this recipe uses both ingredients I am wondering if you have ever noticed this problem? It would be nice not to have to keep doing that. 🙂

    Thank you!

    • Hi Susan- I’ve had that happen a few times with dried beans, but I’ve actually never noticed it in when I cook it in the Instant Pot/Pressure Cooker. I’ve made this recipe a half dozen times now and the lentils always become soft. Though, if you are worried, you can always add the tomatoes in later.