Published: · Updated: by Sapana Chandra, MS, CHC · 2 Comments
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Make the best Instant Pot lentil soup with this step-by-step recipe. It's quick, easy, delicious, and so comforting. Made with caramelized onion, juicy tomatoes, and spices such as turmeric and cumin, and plenty of vegetables, you'll love this cozy, soul-warming soup.
Editor's note: This recipe was originally published on February 12, 2018. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
Lentil soup is easy and convenient to make in the Instant Pot. This recipe is soul-warming, delicious, and so easy to make. It takes less than an hour and tastes great with a side of warm, crusty bread or side salad.
Ingredients you'll need
To get started, you'll need the following ingredients:
- Oil: I use avocado oil
- Garlic: minced or crushed
- Yellow onion: finely diced
- Celery: finely diced
- Carrot: finely diced
- Tomatoes: use canned or fresh
- Dried lentils: rinsed and drained
- Spices: including ground turmeric, cumin, salt, and black pepper
- Water: you can also use vegetable broth
- Lemon juice: preferably from fresh lemon
How to make lentil soup in the Instant Pot
1. Saute garlic and onion: Click the "Saute" button on the Instant Pot. Add oil, garlic, and onion. Stir and cook until onions appear translucent, about 3-5 minutes.
2. Add remaining ingredients: Add carrots, celery, tomatoes, lentils, turmeric, cumin, salt, and pepper. Stir and cook for another minute before adding the water. Pressing the "Cancel" button and place lid
3. Pressure cook: Close the Instant Pot lid, set the valve on "sealing", and cook on high pressure for 25 minutes. Once completed, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Carefully open the lid.
4. Garnish and serve: Stir in the lemon juice and adjust seasoning, if needed. Garnish with parsley and serve.
Serving suggestions
While this lentil soup can be enjoyed on its own, here are some other ways to round out your meal:
- Serve with a crusty, warm bread
- With a side of quinoa or brown rice
- Sauteed Brussels Sprouts
- A salad, such as my Apple Spinach Salad
More easy soup recipes
- Instant Pot Butternut Squash Soup
- Sweet Potato Soup
- Cauliflower Soup
- Sweet Potato and Kale Soup
Other easy Instant Pot recipes
- Instant Pot Carrots
- Instant Pot Cabbage
- How to Make Quinoa in the Instant Pot
- Instant Pot Mac and Cheese
- Instant Pot Hard-Boiled Eggs
Did you make this Instant Pot Lentil Soup?Leave a comment below to let us know how it turned out. Be sure to tag me onInstagramto show me your creation.
Instant Pot Lentil Soup
5 from 2 votes
Print Pin Rate
Prep time: 5 minutes minutes
Cook time: 25 minutes minutes
Total time: 50 minutes minutes
Servings: 4
Calories: 224kcal
Author: Sapana Chandra
Make the best Instant Pot Lentil Soup with this step-by-step recipe. It's quick, easy, delicious, and so comforting. Made with caramelized onion, juicy tomatoes, and spices such as turmeric and cumin, and plenty of vegetables, you'll love this cozy, soul-warming soup.
Ingredients
- 1 tablespoon oil, I use avocado oil
- 2 cloves garlic, minced or crushed
- 1 medium yellow onion, finely diced
- 2 celery ribs, finely diced
- 1 carrot, finely diced
- 1 15-oz can diced tomatoes
- 1 cup dried lentils, rinsed
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon sea salt, to taste
- ¼ teaspoon black pepper, to taste
- 3 cups water, or vegetable broth
- 2 tablespoons lemon juice
For Serving
- ¼ cup chopped parsley
Instructions
Click the "Saute" buttonon the Instant Pot. Add oil, garlic, and onion. Stir and cook until onions appear translucent, about 3-5 minutes.
Add carrots, celery, tomatoes, lentils, turmeric, cumin, salt, and pepper. Stir and cook for another minute before adding the water. Pressing the "Cancel" button and place lid
Close the Instant Pot lid, set the valve on "sealing", and cook on high pressure for 25 minutes. Once completed, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Carefully open the lid.
Stir in the lemon juice and adjust seasoning, if needed. Garnish with parsley and serve.
Nutrition
Calories: 224kcal, Carbohydrates: 34g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Sodium: 331mg, Potassium: 592mg, Fiber: 16g, Sugar: 3g, Vitamin A: 3064IU, Vitamin C: 13mg, Calcium: 57mg, Iron: 4mg
Course: Main Dish, Side Dish
Cuisine: American
Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
More Soup Recipes
- Black Bean Soup
- Coconut Chickpea Curry
- Instant Pot Tomato Soup
- Sweet Potato and Kale Soup
About Sapana Chandra, MS, CHC
Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.
Reader Interactions
Comments
Courtney says
It's starting to get a little chilly so I pulled out my Instant Pot and made this last night. It turned out perfect!
Reply
Sapana Chandra, MS, CHC says
So happy to hear, Courtney! thanks for sharing.
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