Instant Pot Lentil Soup is a delicious way to get more veggies into your life, and the electric pressure cooker makes the process as easy as possible. Literally!
Why You’ll Love It
It’s unbelievably flavorful. While writing The Fresh & Healthy Instant Pot Cookbook, I discovered that the Instant Pot brings out more flavor in food than traditional cooking methods. As a result, this soup tastes as if it has simmered on the stove for hours… without actually requiring that kind of time.
It’s ridiculously easy to prepare. Just add all of the raw vegetables and spices to a pot, then secure the lid and press a button to cook. You don’t have to sauté anything to get started, which also means you can skip the extra olive oil you’d normally need for cooking.
It’s easy to customize. If you have different veggies to use up, such as kale or sweet potato, or would like to try a different spice combination, this recipe is quite flexible.
It’s filling. Green lentils offer plenty of filling fiber and plant-based protein. While this soup is low in calories, it will still help keep you feeling full. It’s the perfect option to meal prep for the week ahead, since it’s easy to reheat for a fast lunch or dinner.
It’s perfect for special diets. This soup is naturally gluten-free, dairy-free, nut-free, vegetarian and vegan friendly.
Ingredients You’ll Need
You can use dry green or brown lentils in this recipe, since they have a similar cook time. If you prefer to use red lentils, just keep in mind that they become quite mushy when cooked, so the resulting soup will have a different texture. (Still delicious, though!)
Water is used as the base of this recipe, to keep it easy and affordable, but you can use vegetable broth or chicken broth as the base, if you prefer. Just keep in mind that you may need to cut-back on the salt, in that case, since the broth will contain sodium already.
How to Make Instant Pot Lentil Soup
1. Add the ingredients.
It may surprise you to hear this, but you don’t need to add any oil to this soup, or hit the Saute button to get started. Just add the onions, carrots, celery, garlic, ground cumin, curry powder, cayenne pepper (if you want a little spice), diced tomatoes, lentils, and water into the pot.
2. Cook.
Secure the lid on the Instant Pot, and move the steam release valve to the sealing position. Use the Manual or Pressure Cook button to cook at high pressure for 10 minutes. The screen will read ON until the pot is pressurized, which may take 15 minutes or so.
When the timer goes off, the screen will read L0:00. Let the pressure naturally release for 10 more minutes, to let the soup finish cooking. (This is also for safety, so hot liquid won’t shoot out of the vent.)
When 10 minutes has passed, and the screen reads L0:10, you can move the steam release valve to the venting position, to release any remaining pressure. You’ll know it’s safe to open the lid when the floating valve drops. (This is sometimes silver or red, depending on your machine.)
Remove the lid and add in the fresh baby spinach. It will wilt quickly as you stir it in.
3. Enjoy!
Taste the soup and adjust any seasoning to taste, adding a little more salt, if you need to, or a squeeze of lemon juice if you’d like to brighten the flavor.
The Instant Pot will keep it warm for you, until you’re ready to serve. Garnish with fresh parsley, or any other toppings you love.
Leftover soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze soup for up to 3 months, when stored in an airtight container in the freezer.
Frequently Asked Questions
Green or brown lentils will cook similarly, but red lentils have a much different texture when cooked (they are mushy), so just keep that in mind. Luckily, soup recipes are quite forgiving!
With stove-top cooking, I always briefly saute the spices in the pan before adding liquid, but it is not necessary when pressure cooking. In fact, you might be surprised by how much stronger the spices become after cooking, so be careful when adding something like cayenne pepper– just a tiny pinch will do!
Water is more convenient and budget-friendly, and this soup develops amazing flavor without using a store-bought broth. However, you can use chicken broth or vegetable broth, if you prefer. Just keep in mind that they will add sodium to this soup, so you may want to cut-back on the salt in the recipe.
Yes, in that case heat a tablespoon of olive oil in a large pot over medium-high heat, and saute the onion, carrots, and celery until they soften, about 8 minutes. Add in the garlic, cumin, curry, and cayenne, and stir for one more minute. Add in the diced tomatoes, lentils, water, salt, and black pepper, and bring the soup to a boil. Once boiling, lower the heat and cover to simmer until the lentils are tender, about 25 to 30 minutes. When the lentils are tender, add more water if needed (evaporation can happen on the stove) and then stir in the spinach and adjust any seasoning, to taste.
Looking for more Instant Pot soup recipes? Try Curry Chicken Soup, Instant Pot Chili, or Curried Butternut Squash Soup, for more ideas.
Instant Pot Lentil Soup
Equipment
Ingredients
- 1 yellow onion , chopped
- 2 carrots , peeled and chopped
- 2 celery stalks , chopped
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 garlic cloves , minced
- 1 ¼ teaspoons ground cumin
- 1 ¼ teaspoons curry powder
- pinch of cayenne pepper (optional; for spice)
- 1 cup dry green lentils
- 1 ½ teaspoons fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
- 4 cups water
- 1 cup fresh baby spinach , roughly chopped
- fresh parsley & lemon slices (optional; for serving)
Instructions
- In the stainless steel bowl of the Instant Pot, combine the onion, carrots, celery, diced tomatoes along with their juices, garlic, cumin, curry powder, cayenne (if using), lentils, salt, pepper, and water.
- Secure the lid and move the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook for 10 minutes at high pressure. It should take roughly 15 minutes for the pot to come to pressure, so the screen will read ON until then.
- When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, it's safe to remove the lid.
- Give the soup a stir to make sure the lentils and vegetables are tender, then stir in the chopped fresh spinach. The greens should wilt quickly in the hot soup. Season with additional salt to taste, then serve warm with slices of lemon or freshly chopped parsley on top, to help brighten the flavor even more.
- Leftover soup can be stored in an airtight container in the fridge for up to a week.
Video
Notes
Nutrition
If you try this Instant Pot Lentil Soup recipe, please leave a comment and star rating below letting me know how you like it.
Can this recipe be doubled without changes to the cooking time?
Yes, just make sure you don’t go over the max fill line in your Instant Pot! The pot will take longer to come to pressure with more liquid, so keep that in mind when planning the timing of your meal.
I just made this tonight. Very yummy. Now I have to preorder your new cookbook. 😆
Can you add the calorie content in your recipes?
Thank you, Meera
The nutrition information is already listed on this post. You can find it right under the recipe.
Can this soup be frozen?
Did you get an answer to this? I would like to know too! 🙂
I’ve never frozen this one, but in my experience, most soups freeze very well. The veggies will probably be more tender when the soup thaws, but that’s not a problem for my family!
Just a quick comment about freezing soups; freezing soups containing potatoes is not recommended, as the texture of the potatoes will become like grainy mush. You will be so sorry you did it! I learned this the hard and painful way, and hope to save someone else that torment. Potato lovers don’t want their taters messed up, now do they?
I’ve often wondered about sauteeing the aromatics in the IP, glad you clarified that. This soup looks so good on this chilly fall morning and I’ve a good mind to make it today. Thank you for sharing your recipe!
At the moment I only have the small instant pot. Which size is required for your recipes? Thanks!
I use the 6 quart most often, but you could always cut the ingredients in half for the 3-quart size. Cooking time should be the same.
So easy and so delicious. My whole fmaily loved it. Thanks. I got the book and cannot wait to start cooking some of your recipes.
This recipe looks so easy and delicious, but I need to avoid tomatoes tightness now. Any suggestions?
Thank you!
You say a cups of lentil, water etc. What size cup please?
I would assume a 1-cup (250 ml / 8 ounces) measuring cup for the water and 1-cup dry-measure for the lentils.
I made this tonight. Simply delicious!!! I added 1 tsp. of Vindaloo Spice Mix for extra flavouring and nutrition.
Oh my! What a true delight to make and eat. I made this tonight and absolutely loved it. I picked up some sweet corn bread and it added the perfect touch. I would not change a thing. Thank you for this wonderful recipe.
I was not very motivated to cook this evening, and I had very little in my fridge, but I did have these ingredients, and what a lovely meal!! It’s a keeper! Thanks for sharing!
This looks great! Can I substitute broth for the tomatoes? Thank you!
Super simple, healthy and tasty! Thanks for a great recipe.
I’ve made a lot of different lentil soup recipes in my Instant Pot, and this is among the best. I was a little skeptical about not sauteing the vegetables first, and using water instead of broth, but it turned out very flavorful. In fact, I liked this so much that I just bought your Instant Pot recipe book!
Aw, thanks! I’m glad you enjoyed this recipe, and I hope you’ll love the new ones in the cookbook, too!
I had to come back to say that the tikka masala recipe in the cookbook is outstanding. I made the vegetarian version and loved it.
I am loving all these delicious recipes for the instant pot!
Thanks for sharing this simple and delicious recipe! I find that when I soak my lentils for a while (soak ’em while you’re chopping) I don’t have to wait to add the salt. Haven’t had an issue yet! Very tasty!
Please add me to your email list..your recipes sound so yummy!!
Delicious! Didn’t have celery so I threw in some chopped zucchini. Added a little more cayenne pepper at the end to spice it up. This recipe is definitely a keeper.
Don’t let the simple ingredients fool you, folks, this is the best Instant Pot lentil soup recipe out there, hands down. I’ve tried ’em all, from Shane’s and down the line, and this one is the tastiest and is exactly what I want when I crave lentil soup. I often add a diced potato or two when we want a little more stew-like soup, but it doesn’t need it to be delicious. Thank you!
This is good. Is one serving a cup? What is the measurement for a serving?
Can you use red lentils?
Yes, but red lentils don’t really hold their shape the way green lentils do, so the soup will be mushier.
Nice recipe, thanks. I sauteed the onion and garlic (habit) and added a couple of parsnips for a bit more sweetness
I made this soup today for lunch. followed the recipe to a T. thought it didn’t have enough broth. i added a quarter cup vegy broth. This soup was delicious. thank you. It’s a keeper for sure. Next time I’m doubling it.
Didn’t have curry so I added a bay leaf and a little thyme and it was amazing! Even my husband ate it. Everything I make from this website and your instant pot cookbook come out amazing!
Aw, thanks! I’m so glad to hear that.
Megan! Your lentil recipe was my first with an instant pot.Awesome!
Quick question. To double the recipe do I set the timer to 20 minutes?
Thanks!
You don’t need to change the cooking time if you double the recipe. It will just take longer for the pot to come to pressure, so the overall cooking time will be a little longer.
Love this soup and so do my kiddos! Easy and quick and so flavorful!
YUM! Made this basically as is, but used red lentils because it’s all I had on hand. I also added turmeric, thyme, and bay leaves. Will definitely be making this again.
My new favorite soup
How large is 1 serving? I see that this makes 6 servings but wasn’t sure what the actual serving size is. One cup?
I made this and really enjoyed it. I like spice so added cayenne. The salt at the end is a key ingredient too. Very bland without it. I used my instant pot for the first time.
Second time I’ve made this recipe! Just a wonderful recipe! Wonderful flavors, textures, and colors. A great presentation. Food never tasted better than now that I’m Whole Food Plant Based 100%!!! Oh my… thanks for the recipe!
Second time I’ve made this recipe! Just a wonderful recipe! Wonderful flavors, textures, and colors. A great presentation. Food never tasted better than now that I’m Whole Food Plant Based 100%!!! Oh my… thanks for the recipe!
The only change I made was that I used my own homemade veggie soup stock. I’ve got tons on hand from juicing with my slow masticating juicer. I run the pulp through the juicer a second time. Then, I cook down the leftover broth and strain out the big stuff. Yummy. No matter what veggies I juice, it’s lways amazing stock!
Easy to make and turned out great! I didn’t have celery so substituted red pepper. Added a bit of celery salt also. I’ll definitely make it again!
Does 128 k cal mean it’s over 1200 calories since a kcal is 1000 calories?I really love this recipe by the way!
No, calories and kilocalories are used interchangeably, so 128 kcal is the same as 128 calories.
Can I make this as a slow cooker recipe instead of a pressure cooker?
Wonderful recipe, thank you!
Megan! This soup is so good. I make it at least once a month, if not more, and everyone loves it! My 15 month old gobbled it up last night and kept asking for more. Thank you so much for all you do in your recipe prep!
Do you Pre-soak the lentils before you cook it ?
No, I don’t soak the lentils!
I’ve never been a fan of lentils but I know how nutritious they are so I gave this recipe a shot in hopes that it would be good and it was delicious! But is it supposed to be so thick? I refrigerated it and it’s very thick when I heat it up. Do I avoid the thickness by adding more liquid?
Yes, you can thin it out with a little extra water when you reheat it. I sometimes season it in that case with an extra pinch of salt, or a squeeze of lemon, too.
Just wondering what the serving size is? 1 cup?
Delicious. Thank you!
Tried it for lunch today, and the house still smells so good! This recipe is a keeper! Thank you for a healthy and yummy lentil soup recipe.
Tasty and easy to make though I did add an extra cup of water to thin it out. The spinach is a nice touch. Thank you.
Amazing flavor! will make again and again.
I’m comparing this recipe to your “perfect red lentil soup” that’s not cooked in the instant pot. Would you recommend using coconut milk in this recipe? Curious the difference between adding or not. Thanks!
Yes, I have a go to recipe from Bob’s Red Mill for Vitality Soup. If you search nutritional yeast, go to recipes, it will come up”
This recipe is a super quick and easy vegan alternative to chicken noodle soup. Nutritional yeast gives this soup a rich and savory flavor base, while chickpeas (aka garbanzo beans) take the place of chicken.
SERVINGS 4 servings
PREP TIME 5 minutes
COOK TIME 30 minutes
PASSIVE TIME N/A
Ingredients
6 cups Water
1 tsp Olive Oil
1/4 cup Nutritional Yeast
1 Tbsp Parsley Flakes
1 tsp Onion Granules
1 tsp Sea Salt to taste
1/2 tsp Ground Coriander
1/2 tsp Paprika
1/2 tsp Garlic Granules
1/8 tsp Turmeric (ground)
1-1/2 cups Garbanzo Beans cooked
3/4 cup Pasta (any small noodles of your choice)
Instructions
Place all ingredients, except the pasta in a large pan and bring to a boil. Add the pasta in the boiling mixture and stir well. Reduce the heat and simmer the soup, stirring occasionally, until pasta is tender, about 20 minutes.
I did a review for the recipe.
Thank you for your wonderful recipes.
The best soup I have ever made! I didn’t have spinach so I let it out. I added the leafy top my celery. I doubled the cumin as it is my favorite spice. I also added extra garlic. It was a warm, spicy dish in the end. I prefer no solid lentils so I added 7 minutes to the cook time. It was enough to make the lentils disappear into the broth, while maintaining the vegetables. I left halves garlic cloves in there and I wish I had added more. They added a delightful sweetness to the soup. I can’t wait to experiment with the spinach and I think I will add some steamed cubed pumpkin or butternut squash to add another bit of sweetness, perhaps to cut through the heavy spice I added. I cannot say how truly grateful I am for this speedy recipe. I have lost 115 lbs via diet and exercise, and I am searching for healthy, delightful choices in my menu. This soup has just moved to the top of my recipe pile! Thank you!
Easy, delicious. No added oils. My husband even loves this simple dish.
Omg this lentil soup is so delicious. Because I didn’t have all the spices, I added turmeric and garlic and herb seasoning blend. Will make again when I have curry and cumin. This is the first time I didn’t sauté the veggies first and just threw everything in. It came out delicious.
Thanks
Linda
Simply delicious! So easy and fool proof; this is a comforting meal that satisfies every time!