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Comforting lentil and vegetable soup in white bowls with slices of toasted bread. Perfect for quick, healthy, and flavorful meals.

Instant Pot Lentil Soup

Baked Bree man with beard in formal suit indoors.Michael Steliga
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 6 minutes
Course lunch
Cuisine traditional
Servings 6 servings
Calories 260 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 sticks celery chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 cup water
  • 4 cups vegetable broth
  • 1 28-oz. can diced tomatoes
  • 3 medium carrots peeled and chopped
  • 1 1/2 cups lentils green, French or brown
  • Salt and pepper to taste
  • 2 dried bay leaves optional
  • 2 cups baby spinach or baby kale
  • Lemon juice parsley, parmesan cheese for serving (optional)

Instructions
 

  • Heat olive oil in the Instant Pot using the 'sauté' setting. Add the chopped onion and celery, cooking until they're softened, which should take about 5 minutes.
    Chopped celery, garlic, and herbs sautéing in a stainless steel pot for cooking.
  • Stir in the minced garlic, tomato paste, ground cumin, and dried thyme, letting them cook together for another minute to release their flavors.
  • Pour in the water, scraping any browned bits off the bottom of the Instant Pot. This will prevent a burn notice and add flavor to your soup. Turn off the 'sauté' function.
  • Add the vegetable broth, diced tomatoes, chopped carrots, and lentils to the pot. Season the mix with salt and pepper, and add bay leaves if you're using them.
    Cream of vegetable soup with fresh ingredients and herbs, preparing for cooking.
  • Seal the Instant Pot lid and set the valve to the 'sealing' position. Select the 'manual' setting on high pressure for 16 minutes. For softer lentils, like brown ones, set for 12 minutes. After cooking, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
  • Open the Instant Pot and stir in the baby spinach or kale until wilted. Serve the soup with a squeeze of lemon juice, a sprinkle of chopped parsley, and a dusting of parmesan cheese, if desired.
    Fresh vegetable soup topped with spinach and cheese in a stainless steel pot.

Nutrition

Calories: 260kcalCarbohydrates: 40gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 803mgFiber: 17g
Keyword instant pot, lentil soup
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