Easy Instant Pot Lentil Soup

The instant pot is changing our lives. I would not say faster, but much less monitored cooking, which is what I really need. Add all ingredients, press some buttons, and forget. Just remember to come back to perfectly cooked dishes 🙂 I love to make hearty soups that can be dinner by themselves without needing any other sides. This lentil soup definitely qualifies as a nourishing dinner. This is a great soup for detox as well…You know we all will need that right after the Thanksgiving meal or when it is January, and we are ready for all the healthy, cozy soups!

Watch How to Make Easy Instant Pot Lentil Soup

Why You’ll Love this Lentil Soup?

√ It is healthy with protein and fiber-rich lentils and vegetables √ Vegan & Gluten free √ Packed with flavor and budget-friendly √ Get done in one pot in less than 30 minutes √ Great for meal prep and can be frozen for later

Ingredients

Lentils: I like to use green or brown lentils to make this soup, as they hold their shape well and are not completely mushy after being cooked. If you want to use split lentils, then reduce the pressure cooking time by half. Onion: Use yellow onions for the best flavor.
Tomato: I add a little tomato to this soup to add some tanginess. Garlic: Fine chopped or minced garlic adds a whole lot of flavor to this soup. Carrots & Celery: I added carrots and celery to the soup. However, you can use other veggies such as sweet potatoes, butternut squash, zucchini, or potatoes too. Spices: Cumin, oregano, thyme, salt, and pepper Broth: I used vegetable broth to make this soup, but feel free to use any broth you have on hand. Spinach: I like to finish the soup with some greens such as baby spinach or kale leaves.
Lemon Juice: It adds a lot of flavor to the soup!

How to make Instant Pot Lentil Soup?

This soup is very easy to make with just a few ingredients, and just about 10 minutes of active cooking time to saute the aromatics.

Start the instant pot in saute mode, heat oil and saute the onions and garlic. Then add the tomatoes and saute them for a few minutes. Once the tomatoes are soft, add the veggies, spices, and broth. You are ready to pressure cook the soup.

Once the pressure cooking is done, top the soup with some baby spinach. Oh…and a dash of lemon juice and a pinch of sugar. Stir in the spinach until it is wilted. You can let the soup simmer for 2-3 minutes on saute mode if you like. The easiest and the best soup is ready for you!

Stovetop Method

Heat a dutch oven on medium heat. Follow the initial steps until adding the lentils and broth. Add a cup of extra broth when cooking on the stovetop. Then bring to a boil, reduce heat to low, and simmer the soup for 30 minutes until the lentils are tender. Now add the finishing ingredients of spinach, sugar, and lemon juice. Simmer for 2-3 minutes more until the spinach is wilted. Brown Lentil Soup is ready to serve!

Variations

Add coconut milk: You can make this soup creamier by adding coconut milk at the end along with spinach. Vary the lentils: You can use green or brown lentils. You can also use red lentils, but reduce the cooking time in half. Vary the greens: You can use spinach kale leaves or collard greens in this soup. Add quinoa or brown rice: If you want to make this soup heartier, you can add quinoa or brown rice while cooking the soup.
Double the recipe: You can double the amount of soup in this recipe in a 6-quart instant pot.

How to Serve Lentil Soup?

To the soup with some parmesan, if you are not vegan. I like to add some red chili flakes for some added spice. Enjoy the soup with some crusty bread to dip in the soup. Round it out with a salad or roasted broccoli on the side if you like. This soup is a perfect pack-ahead lunch and trust me, tastes even better the next day..or the day after!

How to Store?

If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Or you can freeze the soup in small portions for up to 3 months. Let the soup cool down to room temperature before storing it. I recommend defrosting the soup in the refrigerator overnight, then heat in the microwave or in a pot on the stovetop. If needed, add water to adjust to the right consistency.