Instant Pot Lentil Soup

If you want a simple weeknight soup that’s hearty, healthy and comforting, power up the Instant Pot and release the lentils. They’re the foundation of this protein- and fiber-dense soup that is perfect for using up any carrots, celery ribs and onions lurking in your refrigerator or store cupboard. The spice and herb mix revives everything. 

All the prep work is focused on the aromatics and vegetables. Once they’re cut to size, you’ve got a quick one-pot meal that you can come back to for leftovers a few more times. It’s one of the coziest soups you can make during the harsh winter months. 

Ingredients for Instant Pot Lentil Soup

• Olive oil: You need just a little to saute the aromatics.
• Onion: Chop a medium onion for its sweet texture and aroma.
• Carrot: A medium chopped carrot softens the texture of the soup.
• Celery: Completing the mirepoix trinity, celery adds light flavor.
• Garlic: Mince garlic cloves for a mellow garlic taste.
• Salt: Taste and season while you cook because without enough salt, the soup can be bland.
• Thyme: Toss some sprigs of fresh thyme or dry seasoning.
• Cumin and paprika: These seasonings add a gentle smoky heat.
• Pepper: There are many types of peppercorn, but regular, black pepper will be just fine.
• Lentils: There’s no need to soak the lentils. Just rinse them to wash off any dust or dirt.
• Chicken broth: Use a reduced-sodium broth, or homemade broth, if possible to make the soup base.
• Tomatoes: A can of crushed tomatoes thickens the soup and adds a tangy flavor.
• Bay leaf: Make sure to remove the bay leaf before searving the soup.
• Parsley: Garnish with a handful of fresh minced parsley.

Directions

Step 1: Cook the aromatics and vegetables

Set an electric pressure cooker to the saute setting. Add olive oil, chopped onion, carrot and celery, and fry for 3-4 minutes until tender. Add the minced garlic, salt, thyme, paprika and pepper and cook for another 1-2 minutes to release the aromas. Stir in the rinsed lentils, chicken broth, crushed tomatoes and bay leaf.

Editor’s Tip: Add a pinch of sugar or drizzle of honey if the tomato sauce is too acidic. It won’t be too sweet in the final soup.

Step 2: Pressure cook the lentil soup

Lock the lid and close the pressure-release valve. Adjust to the pressure-cook setting on high for 15 minutes. Allow the pressure to release naturally, then remove the lid. Remove and discard the bay leaf and sprig of thyme (if used). Top with parsley before serving.

Recipe Variations

• Try it curried: Lentils are such a standard staple in Indian cooking that you can’t go wrong with a curried soup. Add turmeric, garam masala and curry powder to the spice mix. 
• Add meat: For added heariness, toss in some smoked sausage, bacon or shredded chicken
• Top with cheese: Sprinkling Parmesan cheese on top gives each bite some salty umami. To cool it down, you could also top with sour cream or Greek yogurt

How to Store Instant Pot Lentil Soup

This Instant Pot lentil soup is perfect for reheating throughout the week. Once the soup has cooled, store it in an airtight container in the refrigerator for up to 4 days. To use, reheat on the stovetop or in the microwave until warmed through. 

Can you freeze Instant Pot lentil soup?

Lentil soup will freeze for up to 3 months, but it’s a good idea to portion the soup into smaller containers so that you only need to thaw what you need. Allow it to thaw overnight in the refrigerator or reheat on the stovetop from frozen (but go gently so you don’t burn the lentils). 

Instant Pot Lentil Soup Tips

What do you serve with Instant Pot lentil soup?

Serve this hearty soup with some crackers or crusty bread. If you get to the end of the week and want to switch things up, serve the soup over rice like dal. It’s even great on toast since you can smooth out the lentils into a buttery consistency. 

What are the best types of lentils for this recipe?

There are many types of lentils. Use red lentils if you want a fluffy, almost creamy consistency and the quickest cooking time. French green lentils are more likely to keep their shape, but are still soft and buttery inside. Brown lentils are the most resilient and have the longest cooking time. Use them if you want that nutty flavor. 

What if I don’t have an Instant Pot?

You can make this lentil soup on the stovetop. Follow step 1 as directed, but in a Dutch oven or soup pot over medium heat. Let the soup come to a simmer, reduce the heat and cook, covered, for about 30 minutes. Make sure to stir the soup occasionally. Alternatively, you can use a slow cooker or crockpot, with a cooking time of around 3 hours. Unlike certain types of beans, lentils don’t have toxins in their skin that need aggressive boiling to remove.