There’s something deeply comforting about a warm bowl of lentil soup — it soothes the soul and makes your kitchen smell like home. If you’ve ever come back from a long day and wanted dinner to feel like a hug without a lot of fuss, this Instant Pot lentil soup is your new go-to. It’s fast, forgiving, and full of earthy flavor that just gets better the next day.
For another plant-based crowd-pleaser with bold flavor, consider the Vegan Taco Soup for inspiration.
Why you’ll love this recipe
This recipe is built around simplicity and speed. The Instant Pot does the heavy lifting: you sauté the aromatics, add lentils and broth, pressure cook for a short time, and finish with a bright splash of lemon. You’ll get a bowl that’s hearty enough to satisfy but light enough to feel good about. Plus, it’s easy to customize — swap spices, throw in greens, or keep it vegan.
If you enjoy warming bowls on chilly nights, try the Curried Butternut Squash Soup for a spicier twist on comfort.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 cup dried brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons lemon juice (fresh preferred)
- 2 cups fresh spinach or kale (optional)
How to Make Instant Pot Lentil Soup
Follow these simple steps and you’ll have a fragrant pot of lentil soup in about half an hour.
1. Sauté the base
Set your Instant Pot to Sauté and heat the olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5–6 minutes. Add the garlic, cumin, and smoked paprika and cook another 30 seconds until fragrant.
2. Add lentils and liquids
Pour in the rinsed lentils, diced tomatoes (with juices), and the broth. Toss in the bay leaf and give everything a stir, scraping any browned bits from the bottom. Season with a pinch of salt and pepper — you can adjust more later.
3. Pressure cook
Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. When the timer finishes, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
4. Finish and serve
Remove the bay leaf. If you prefer a creamier texture, use an immersion blender to pulse a few times directly in the pot (or transfer a cup or two to a blender). Stir in the lemon juice and the greens if using; they’ll wilt quickly. Taste and adjust salt and pepper. Ladle into bowls and garnish with a drizzle of olive oil and chopped parsley if you like.
Tips and Variations
- If you like a heartier soup, stir in cooked sausage or diced ham after pressure cooking.
- For a smokier flavor, add a small piece of chopped smoked ham hock or use smoked paprika.
- Red lentils cook faster and will break down more; reduce pressure time to 6–8 minutes if using them.
- To make this creamy without dairy, blend part of the soup or add a spoonful of tahini at the end.
- Leftovers keep well and actually deepen in flavor — they’re great for meal prep.
- Serve your soup with warm Garlic Bread Rolls to soak up every last bit — it’s a small indulgence that feels celebratory.
FAQs
Can I make this on the stove?
Yes. Sauté the aromatics in a large pot, add the lentils and liquids, bring to a simmer, and cook for 25–30 minutes until the lentils are tender. Keep an eye on liquid levels and add more broth if needed.
Are lentils healthy?
Absolutely. Lentils are a great source of plant-based protein, fiber, iron, and complex carbohydrates. They make the soup filling and nutritious without a lot of calories.
How do I store and reheat leftovers?
Cool the soup and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if it looks thick.
Can I add meat?
Yes — cooked shredded chicken, crumbled sausage, or diced ham are all great. Stir them in after pressure cooking so they don’t overcook.
Conclusion
This Instant Pot lentil soup is one of those recipes you’ll come back to again and again. It’s fast, forgiving, and perfectly adaptable to whatever you have on hand. Serve it with crusty bread or a simple salad and you’ve got a weeknight dinner that feels thoughtfully made without taking up your evening. Give it a try, and don’t be surprised if it becomes one of your favorite comfort-food shortcuts. When you want a classic, silky option, the Creamy Chicken Noodle Soup is a reliable weeknight favorite.
Happy cooking — and if you love soup nights, experiment with spices and add-ins until it tastes like home to you.
Instant Pot Lentil Soup
Ingredients
Soup
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup dried brown or green lentils rinsed
- 14.5 oz diced tomatoes , undrained
- 4 cups vegetable broth or chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp lemon juice fresh
Optional Add-ins & Garnish
- 2 cups fresh spinach or kale
- Cooked sausage or shredded chicken optional
- Chopped parsley for garnish
- Drizzle of olive oil
Instructions
- Set Instant Pot to Sauté and heat olive oil. Add onion, carrots, and celery and cook until softened, about 5–6 minutes. Stir in garlic, cumin, and smoked paprika and cook 30 seconds until fragrant.
- Add rinsed lentils, diced tomatoes with juices, broth, and bay leaf. Season with a pinch of salt and pepper and stir, deglazing the bottom of the pot.
- Secure the lid, set valve to Sealing, and cook on High Pressure for 10 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
- Remove bay leaf. For a creamier texture, pulse with an immersion blender or blend 1–2 cups and return to pot. Stir in lemon juice and greens if using; let wilt. Adjust seasoning and serve with a drizzle of olive oil and chopped parsley.
Notes
- Red lentils cook faster and will break down more — reduce pressure time to 6–8 minutes for red lentils.
- Add cooked meat after pressure cooking to avoid overcooking.
- This soup keeps in the fridge for up to 4 days and freezes well for meal prep.
- For extra richness, swirl in a spoonful of Greek yogurt or tahini just before serving.
