Marry This Instant Pot Lentil Soup is a hearty and easy recipe, which is made with brown lentils and fresh carrots. It’s the perfect weeknight dinner, ready in about 40 minutes.
Jump to RecipeInstant Pot Lentil Soup Recipe Ingredients
A simple list for a hearty soup.
- 3 carrots, sliced
- 3 pieces of celery, chopped
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 2 cups dried green or brown lentils, rinsed and drained
- 8 cups vegetable broth
- 8 oz. tomato sauce
- 1 Tbsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 bay leaf
- 1 tsp. salt, plus more for serving
- 1/2 tsp. ground black pepper, plus more for serving
- 8 oz. baby spinach, large stems removed
- Olive oil, for serving
How To Make Instant Pot Lentil Soup
Pressure cooking for quick results.
- Combine Ingredients: In the inner pot of a 6-quart Instant Pot, combine the sliced carrots, chopped celery, onion, garlic, rinsed lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt, and pepper.
- Pressure Cook: Secure the lid and set the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before moving the valve to “Venting” to release any remaining steam.
- Finish and Serve: Carefully remove the lid. Discard the bay leaf. Stir in the fresh baby spinach until it is fully wilted. Taste and season with additional salt if needed. Serve the soup hot, drizzled with a bit of olive oil and an extra sprinkle of black pepper.
Recipe Tips
Get the most flavor from your soup.
- What kind of lentils are best for soup? Brown or green lentils are perfect for this recipe because they hold their shape well after cooking, giving the soup a pleasant texture. Red lentils will work but tend to break down and will result in a much creamier, thicker soup.
- Do I need to soak my lentils beforehand? No, that’s one of the best parts about making lentil soup in an Instant Pot! The high pressure cooks the lentils perfectly without any pre-soaking required. Just be sure to rinse them to remove any debris.
- How can I make this soup creamier? For a thicker, creamier consistency, use an immersion blender to partially blend the soup directly in the pot. Blending just a portion of it will create a creamy base while still leaving plenty of whole lentils and vegetables for texture.
- What other vegetables can I add? This soup is very flexible. Feel free to add 1-2 cups of diced potatoes, sweet potatoes, butternut squash, or zucchini along with the other vegetables in step 1.
What To Serve With Instant Pot Lentil Soup
Perfect pairings for your meal.
This hearty soup is a wonderful meal on its own, but it’s even better when served with something to dip into the flavorful broth.
- Crusty bread or naan for dipping
- A simple green salad with a lemon vinaigrette
- A dollop of plain yogurt or sour cream on top
How To Store Lentil Soup
Saving your soup for later.
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits.
- Freeze: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Lentil Soup Nutrition Facts
An estimated nutritional breakdown per serving.
- Calories: 260 kcal
- Carbohydrates: 45 g
- Protein: 15 g
- Fat: 2 g
- Sodium: 850 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Brown or green lentils are perfect for this recipe because they hold their shape well after cooking, giving the soup a pleasant texture. Red lentils will work but tend to break down and will result in a much creamier, thicker soup.
No, that’s one of the best parts about making lentil soup in an Instant Pot! The high pressure cooks the lentils perfectly without any pre-soaking required. Just be sure to rinse them to remove any debris.
This soup is very flexible. Feel free to add 1-2 cups of diced potatoes, sweet potatoes, butternut squash, or zucchini along with the other vegetables in step 1.
Try More Recipes:
- Morning Glory Muffins Recipe
- Classic Coleslaw Recipe
- Panko-Crusted Pork Chops with Carrot Mash Recipe
Instant Pot Lentil Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes260
kcalA hearty, healthy, and incredibly easy lentil soup packed with vegetables and warm spices, made effortlessly in the Instant Pot for a perfect weeknight meal.
Ingredients
3 carrots, 3 celery stalks, 1/2 onion, 3 cloves garlic
2 cups brown or green lentils, rinsed
8 cups vegetable broth & 8 oz. tomato sauce
1 Tbsp. cumin, 1.5 tsp. coriander, 0.5 tsp. turmeric
1 bay leaf, 1 tsp. salt, 0.5 tsp. pepper
8 oz. baby spinach
Olive oil for serving
Directions
- Combine all ingredients except spinach and olive oil in a 6-quart Instant Pot.
- Seal and cook on High Pressure for 10 minutes.
- Let the pressure naturally release for 10 minutes, then manually release the rest.
- Remove the lid and discard the bay leaf.
- Stir in spinach until wilted.
- Taste and adjust seasoning if necessary.
- Serve hot with a drizzle of olive oil.
Notes
- There’s no need to soak the lentils for this recipe.
- For a creamier soup, use an immersion blender to partially blend before serving.
- The soup will thicken upon standing; add a splash of broth when reheating if needed.
- A squeeze of fresh lemon juice at the end will brighten the flavors beautifully.
