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!
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!
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Notes
Vary the Greens: You can also use kale or collard greens.Make it smooth: You can use a hand blender if you like. We like it chunky.Storing: 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.