Nothing warms your body and nourishes your soul quite like a hearty bowl of lentil soup on a cold winter evening. This Instant Pot version transforms humble lentils and vegetables into a deeply satisfying meal that’s packed with protein, fiber, and incredible flavor. What makes this recipe truly exceptional is how the pressure cooking melds all the spices and aromatics together, creating a rich, complex broth that tastes like it’s been simmering for hours on the stove. The convenience factor is unbeatable since everything cooks together in one pot, making cleanup a breeze when you’re already tired from a long day. Whether you’re looking for a budget-friendly meal, following a plant-based diet, or simply craving something wholesome and delicious, this soup checks every box beautifully. It’s wonderfully adaptable, allowing you to adjust vegetables and seasonings based on what’s in your pantry or your personal taste preferences. Best of all, even those new to cooking with lentils will find this recipe incredibly straightforward, producing consistently delicious results that’ll have everyone requesting seconds.
Ingredients
This recipe makes 8 generous servings.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups dried green or brown lentils, rinsed and picked over
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups vegetable broth or chicken broth
- 2 bay leaves
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or kale, roughly chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
For Serving:
- Plain Greek yogurt or sour cream
- Extra virgin olive oil for drizzling
- Lemon wedges
- Crusty bread or pita
Step-by-Step Instructions
- Turn on your Instant Pot and select the “Sauté” function, adjusting it to normal or medium heat.
- Add the olive oil to the pot and let it heat for about 30 seconds until it shimmers slightly.
- Add the diced onion, carrots, and celery to the hot oil, stirring to coat them evenly.
- Sauté the vegetables for 5 to 6 minutes, stirring occasionally, until they begin to soften and the onion turns translucent.
- Stir in the minced garlic and tomato paste, cooking for about 1 minute until the tomato paste darkens slightly.
- Add the cumin, coriander, smoked paprika, turmeric, thyme, and cayenne pepper if using to the pot.
- Stir the spices constantly for 30 to 45 seconds to toast them and release their aromatic oils.
- Add the rinsed lentils to the pot and stir them into the vegetable mixture, coating them with the spices.
- Pour in the diced tomatoes with their juices, stirring everything together thoroughly.
- Add the vegetable broth, bay leaves, salt, and black pepper, stirring to combine all ingredients.
- Press “Cancel” to turn off the sauté function and scrape the bottom of the pot with a wooden spoon to release any stuck bits.
- Secure the Instant Pot lid firmly, making sure the pressure valve is set to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” function and set the timer for 15 minutes at high pressure.
- Allow the Instant Pot to come to pressure naturally, which typically takes 10 to 12 minutes before the timer begins.
- Once the cooking cycle completes, let the pressure release naturally for 10 minutes without touching the valve.
- After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure completely.
- Open the lid carefully once all pressure has released, tilting it away from you to avoid the steam.
- Remove and discard the bay leaves, fishing them out carefully with a spoon or tongs.
- Stir in the chopped spinach or kale and let it wilt in the hot soup for 2 to 3 minutes.
- Add the fresh lemon juice, which brightens all the flavors and adds a lovely freshness to the soup.
- Stir in the fresh parsley and cilantro if using, reserving some for garnish.
- Taste and adjust the seasonings with additional salt, pepper, or lemon juice as needed.
- Let the soup rest for 5 minutes to thicken slightly before serving in deep bowls.
Serving Tips
Ladle generous portions of this nourishing soup into warm bowls for the ultimate comfort food experience. For added richness, top each serving with a dollop of Greek yogurt or sour cream that creates a beautiful swirl as it melts into the hot soup. A drizzle of high-quality extra virgin olive oil adds luxurious flavor and glossy appearance. Fresh lemon wedges on the side allow guests to add extra brightness according to their preference. This soup pairs beautifully with warm pita bread, crusty sourdough, or homemade naan for scooping and dipping.
Additionally, serve alongside a simple cucumber and tomato salad dressed with olive oil and lemon for a complete Mediterranean-inspired meal. For a heartier presentation, top with crispy chickpeas, crumbled feta cheese, or toasted pumpkin seeds for added texture and protein. This soup also works wonderfully as a meal prep option, portioned into containers for easy grab-and-go lunches throughout the week.
Storage Tips
Cool the soup completely to room temperature before transferring it to airtight containers for storage. In the refrigerator, properly stored lentil soup stays fresh for up to 5 days and actually tastes even better as the flavors continue to develop overnight. When reheating, warm portions on the stovetop over medium heat, stirring occasionally and adding extra broth or water if the soup has thickened too much.
Alternatively, microwave individual servings in 1-minute intervals, stirring between each session for even heating throughout. This soup freezes exceptionally well for up to 3 months in freezer-safe containers or heavy-duty freezer bags. For best results, freeze without the greens and lemon juice, adding fresh spinach and lemon when reheating for optimal flavor and texture. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop while adding the fresh greens. Interestingly, lentils maintain their texture beautifully after freezing, making this an ideal candidate for batch cooking and long-term storage.
Helpful Notes
Lentil Selection: Green or brown lentils hold their shape best during pressure cooking, while red lentils break down and create a creamier, thicker consistency. Avoid using canned lentils, which will turn mushy in the Instant Pot’s high-pressure environment.
Rinsing Importance: Always rinse lentils thoroughly and pick through them to remove any small stones or debris that occasionally slip through during processing.
Vegetable Variations: Add diced potatoes, sweet potatoes, or butternut squash for extra heartiness and natural sweetness. Zucchini, bell peppers, or mushrooms also work beautifully based on your preferences.
Spice Adjustments: For Mediterranean flavor, add oregano and basil; for Indian-inspired soup, increase cumin and add garam masala or curry powder. The spice blend is highly customizable to your taste.
Thickness Control: If you prefer thicker soup, mash some of the lentils against the side of the pot with a wooden spoon or use an immersion blender to partially puree. For thinner soup, simply add more broth until you reach the desired consistency.
Protein Boost: Add cooked sausage, diced ham, or shredded chicken for a non-vegetarian version with extra protein and flavor depth.
Acidic Ingredients: Always add acidic ingredients like lemon juice and tomatoes after pressure cooking to prevent lentils from becoming tough during the cooking process.
Chef Tips
For the deepest, most complex flavor, allow your spices to bloom properly in the oil during the sauté phase, stirring constantly for 30 to 45 seconds until fragrant. Additionally, finishing the soup with a generous squeeze of fresh lemon juice transforms it from good to extraordinary by brightening all the earthy flavors and adding a restaurant-quality touch that makes everything pop.
Frequently Asked Questions
Can I use red lentils instead of green or brown? Yes, but reduce the cooking time to 8 to 10 minutes at high pressure since red lentils cook faster and break down more easily.
Do I need to soak lentils before cooking? No, lentils don’t require soaking unlike beans; simply rinse them well and they’re ready to cook immediately in your Instant Pot.
Why are my lentils mushy or falling apart? This happens from overcooking; stick to the 15-minute timing for green or brown lentils and use natural release to prevent them from breaking down.
Can I make this soup on the stovetop? Absolutely; follow the same steps but simmer covered on low heat for 35 to 45 minutes until the lentils are tender and creamy.
How do I make this soup creamier? Use an immersion blender to puree half the soup, stir in coconut milk or heavy cream at the end, or use red lentils which naturally create a creamier texture.
Did this Instant Pot Lentil Soup become your new favorite winter staple? If you loved how easy, nutritious, and incredibly flavorful this plant-based meal turned out, please save it to your healthy recipe collection, pin it to your Instant Pot board, and share it with friends who are looking for wholesome, budget-friendly dinner solutions. Your support and feedback mean everything to us and keep us motivated to create more delicious, foolproof recipes that make home cooking enjoyable and stress-free. Drop a comment below telling us what toppings you used or how you customized this soup to make it your own, and don’t forget to rate this recipe so other home cooks can discover this nourishing winter warmer!
