This hearty Instant Pot Lentil Soup is easy to make, flavorful, and nutritious. It is packed with nourishing veggies and tender brown lentils. Get cozy with this warming soup on a cold winter day!
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!
Table of Contents
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.
Common Questions
When cooking brown or green lentils in the instant pot, there is no need to soak them. I like to rinse them under water, drain and use in the recipe.
Sometimes when the lentils are old, they can take much longer to cook. Don’t worry, just put them to cook for 5-10 minutes more, and most likely they will be tender cooked.
More Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Minestrone Soup
- Creamy Tomato Soup
- Sweet Potato Soup
- Carrot Ginger Soup
- Vegan Taco Soup
Check out this collection of 20+ Instant Pot Vegetarian Soup recipes for more delicious soups!
Easy Instant Pot Lentil Soup
Ingredients
- 1 cup Brown lentils (Whole Masoor Dal), rinsed, or green lentils
- 2 tablespoon Olive Oil
- 1 cup Onion, diced
- 1 cup Tomato , diced
- 1 tablespoon Garlic, minced
- 2 Carrot, cut into small pieces
- 2 stalks Celery, cut into small pieces
- 3 cups Vegetable Broth, or Water
- 1/2 teaspoon Sugar, optional
- 2 cups Baby Spinach , packed
- 2 teaspoon Lemon juice ,
- Parmesan cheese, for serving, optional
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 1/2 teaspoon Thyme , dried (optional)
Instructions
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it.
- Add onions and garlic. Mix and saute for about 3 minutes. Then add tomatoes and saute for another minute.
- Add carrots, celery and all the spices.
- Add the lentils and broth. Stir it all up. Press Cancel and close the lid with vent in sealing position.
- Set the instant pot to pressure cook on high pressure for 18 minutes. When the instant pot beeps, release the pressure naturally. Press Cancel.
- Add in spinach, lemon juice and sugar. Add some red chili flakes if you like. Stir it all up. Brown Lentil Soup is ready to enjoy!
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!
I have all these delicious recipes and i thank you pretty excited actually so far all I have had time for is reviewing recipes and comments which is a super good feature with such timely response for questions all I need now is the most important ingredient ! ( TIME ) 😂
Hi Meeta,
I enjoy all of your recipes here and this is no exception! I did have a suggestion though. Do you mind adding Crushed Pepper Flakes and Sugar to the ingredients list? I wasn’t sure on the amount of sugar, but I used one teaspoon as a conservative approach. Thank you for all these delicious recipes!
Hi Cory – Thanks for the suggestion. Next time I make the soup, I will try adding the red pepper flakes and sugar.
So good! I added a little spicy V-8 juice for some of the broth because I wanted to use it up. Delicious! Will definitely add this to my soup repertoire. Yum!
Hi Linda – Happy to hear you enjoyed the soup!
Perfect. Like every recipe I’ve tried from this site.
Thank you Laura!
Wanting to try this, wondering if I should skip the spinach if I plan to freeze the leftovers? Or will the greens freeze OK?
Hi Tracy – I agree skipping the spinach will work well when freezing. And when you are reheating the soup, add in the spinach. Hope you enjoy the soup!
Late to the party but had to stop by to comment. I made this tonight which was my fifth time using my IP. This recipe is delicious! My husband raved about it too so good thing I made some extra. I stuck pretty close to the recipe. I wanted enough for 6 serving so I used a cup and a half of lentils, 4 and a half cups of broth and 3 carrots. Didn’t have any celery but added both kale and spinach from my garden bed (after reaching through the snow to snip the leaves.) Natural release took 25 minutes. Came out super creamy but not mushy. Thanks, this recipe is a keeper!
Hi – So glad to hear that. Thank you for sharing your experience 🙂
Great recipe!
Thank you! 🙂
So flavourful and filling! It was an easy recipe to start trying out my first Instant Pot! I didn’t have coriander powder, thyme, or spinach and it was so delicious.
Hi Jenn – So glad you enjoyed it. Thank you for sharing. 🙂
This is the first time that I have ever used my new Instant Pop. Great, easy receipt that I will use over and over again.
I made this for my vegetarian boyfriend and he loves it. New favorite recipe for the instant pot! Will double ur next time for more leftovers 🙂