Previous cooking experience not required. If you can boil water, you can make this lentil soup instant pot recipe.
Whoever invented soups was a genius. What another food concoction allows you to dump almost anything into some water, cover it, and let it cook all by itself, and then call it a meal?
Hot, cold, smooth, chunky, creamy or brothy—The soups come in myriad forms, but always a delight. Many considered the lentil soup as the ultimate comfort food; they are welcome additions to the dining table throughout the months with flavorful flair.
Soup is the ideal solution for gardeners. In late summer, when you have more vegetables than you know what to do with, when you can’t even give away all that stuff hanging off vines and popping up through the ground, consider chopping up that yield and making a huge pot of soup. Soup is a cornucopia of nutrition and tastes.
Good soup is easy to make, especially if you use the freshest ingredients, when they are in season. A good stock is necessary as the basis for many-though by no means all-soups. It takes time to make, but large quantities can be prepared in advance and frozen in smaller portions to await about of soup-making at your convenience.
This lentil soup instant pot makes eating healthy fun and painless. You’ll have to do a lot of searching to find a soup that is healthier for you and tastes better than this one.
I know what you’re thinking, “A recipe this simply can’t be all that great.” Trust me, it’s a keeper. The leftovers get thick enough to fill wraps, my teen’s favorite food.
Lentils are fast-cooking legumes, so if you’ve prepped your ingredients, you can make and serve (or pack up) this soup within about a half-hour. One snowy evening, my friend James (a woman) made a big pot of this lentil soup instant pot for both of our families of five, and the ten of us were well fed and happy.
Table of Contents
Why I Love This Easy Lentil Soup Instant Pot Recipe
Lentil soup instant pot recipe is versatile, flexible, and easy to stretch, making in your instant pot is a smart way to cook. They are perfect for casual weeknight meals, and also offer an elegant way to begin a dinner party.
Lentil soup instant pot is easy to dress up by adding texture, flavor, or a festive touch with simple garnishes—a topping of crispbread; a swirl of olive oil, or crème Fraiche; or a sprinkle of chopped fresh herbs.
They are easy to personalize to your own tastes by swapping in alternative ingredients, omitting any herb or spices you may not have on hand, or changing the texture by puréeing it or leaving it chunky.
It can be made ahead and reheated just before serving, while others can be prepared in large batches and frozen for quick meal options on busy nights.
This warming lentil soup instant pot provides nourishment and comfort—and fill the house with delicious scents.
How to make Lentil Soup Instant Pot?
There’s nothing more satisfying than a hearty bowl of lentil soup instant pot like this one, chock-full of bright vegetables and tender lentils. Unlike the other dried legumes, lentils need no pre-soaking, and they cook quickly. For a 100% vegetarian version of this lentil soup, use vegetable broth instead of chicken broth.
Ingredients for Lentil Soup in Instant Pot
Of all the lentils, the French du Puy variety hold their shape best when cooked, so don’t be tempted to purée this soup. The speckled blue-green lentils look beautiful in a brothy mix with sun-dried tomatoes and carrots.
1- Set your instant pot to sauté setting, Drizzle the oil, then add the onion and cook for about 7 minutes until be soft.
2- Add the celery, thyme springs, carrots, smoked paprika, and pepper. Cook until the carrots and celery are soft for about 3 minutes.
3- Add the lentils, garlic, diced tomatoes, crushed tomatoes and the broth.
4- Cover the pot and cook for 15 minutes on high pressure. when the time is over, let the pressure release naturally for 15 minutes.
5- Stir the soup and remove the thyme stems. Adjust the seasonings as desired and serve hot. You can sprinkle with parsley, parmesan and some bread as desired. Enjoy!
What to serve with lentil soup?
Serve this satisfying lentil soup Instant Pot with warmed bread or other flatbread, brushed with garlic butter, if you’re feeling decadent. For a smoother soup, purée the lentil base. You can also serve this lentil soup whit salad of mixed greens.
About Lentil Soup Instant Pot
2 tablespoons extra-virgin olive oil.
1 medium yellow onion — small diced.
4 mediums carrots.
3 stalks celery.
4 springs fresh thyme.
1 teaspoon kosher salt.
3/4 teaspoon smoked paprika.
1/2 teaspoon black pepper.
1 1/2 cups French green lentils.
4 cloves garlic — minced (about 4 teaspoons).
1 can fire-roasted diced tomatoes — (15 ounces).
1 can crushed tomatoes — (15 ounces).
4 cups low-sodium vegetable broth.
Chopped fresh parsley — for serving.
Freshly grated Parmesan cheese — optional for serving.
Crusty bread — optional for serving.
Nutrition Fact of Lentil Soup Instant Pot
Total Fat: 2 g
Sodium: 407 mg
Potassium: 609 mg
Carbohydrate: 32.6 g
Protein: 14.2 g
Step by Step Instructions
Set your instant pot to sauté setting, then add the onion and cook until be soft.
Add the celery, thyme springs, carrots with herbs and spices.
Add the lentils, garlic, tomatoes, and broth. Stir to coat.
Seal the pot and cook for 15 minutes on high pressure. Then let the pressure release naturally for 15 minutes.
Stir the soup and remove the thyme stems. Adjust the seasonings as desired and serve hot with desired toppings. Enjoy!
Lentil Soup Instant Pot
How long to cook lentil soup in the instant pot? Cook the onions for 7 minutes until soft. Add the lentils, broth and the herbs and other spices. Seal the lid. Cook for 15 minutes at high pressure. Let the pressure release naturally for 15 minutes once the cook time is over.
Type: Main Course
Keywords: instant pot, lentil soup, instant, pot, soup, lentil, recipes, pressure, mins ratings, reply, broth, mins
Recipe Yield: 6 Servings
Preparation Time: PT5M
Cooking Time: PT45M
Total Time: PT50M
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 4 mediums carrots
- 3 stalks celery
- 4 springs fresh thyme
- 1 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 cups French green lentils
- 4 cloves garlic
- 1 can fire-roasted diced tomatoes
- 1 can crushed tomatoes
- 4 cups low-sodium vegetable broth
- Chopped fresh parsley