Instant Pot Lentil Soup Will Keep You SO Cozy All Winter

Instant Pot Lentil Soup is unequivocally one of them. As the weather chills and the days shorten, the desire for something hearty, nourishing, and deeply satisfying grows.

Why This Instant Pot Lentil Soup Works

This recipe is a weeknight hero because it streamlines the lentil cooking process. The Instant Pot dramatically reduces cooking time, infusing the lentils and vegetables with flavor under pressure.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• 1.5 cups brown or green lentils, rinsed and picked over
• 8 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

Gathering your ingredients is the first step toward a comforting bowl of soup. I always like to have everything prepped and ready to go before I start cooking, especially when using the Instant Pot, as things move quite quickly once the sauté function is on.

How to Make It

1. Turn on your Instant Pot and select the “Sauté” function. Add the olive oil and let it heat up for a minute.
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. This step builds a flavor base.
3. Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant. Be sure to scrape up any browned bits from the bottom of the pot – that’s where a lot of flavor lives.
4. Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and the bay leaf to the Instant Pot. Give everything a good stir to combine, making sure no lentils are stuck to the bottom.
5. Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” setting and set the timer for 20 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes. This is important for lentil texture. After the initial natural release, you can carefully perform a quick release for any remaining pressure.
8. Open the lid carefully, remove and discard the bay leaf.
9. Stir the soup thoroughly. Season generously with salt and freshly ground black pepper to your taste. Many people forget to season enough at the end, and this is where you really bring out the flavors.
10. Lentils can absorb a lot of salt, so taste and adjust as needed. Sometimes a pinch more salt makes all the difference.
11. If you prefer a thicker soup, you can mash some of the lentils against the side of the pot with a spoon or use an immersion blender to partially blend the soup.

This process results in a deeply flavorful and satisfying lentil soup, ready to be enjoyed. The steps are designed to build layers of flavor, from sautéing the aromatics to the gentle cooking under pressure.

Nutrition at a Glance

• Rich in plant-based protein and dietary fiber from the lentils.
• Provides essential vitamins and minerals from the variety of vegetables.
• A source of complex carbohydrates for sustained energy.
• Lower in fat, especially when using vegetable broth and minimal added oil.
• Generally sodium-conscious; adjust broth and added salt accordingly.

This soup is a nutritional powerhouse. Lentils themselves are incredibly dense in nutrients, packing a significant amount of protein and fiber into a small package.

How to Serve It

• Serve hot, ladled generously into bowls.
• Garnish with fresh chopped parsley for a pop of color and freshness.
• Offer lemon wedges on the side; a squeeze of fresh lemon juice brightens the flavors beautifully.
• Crusty bread or a side salad makes for a complete meal.

Enjoying this lentil soup is a simple pleasure, but a few touches can elevate the experience. The parsley adds a welcome bit of freshness and visual appeal, cutting through the richness of the soup.

Don’t miss this delicious recipe: Easy Carrot Lentil Soup Recipe

Common Mistakes

• Not rinsing the lentils: This can lead to a slightly gritty texture.
• Overcooking or undercooking lentils: Aim for tender but not mushy.
• Forgetting to remove the bay leaf: It’s not meant to be eaten and can be bitter.
• Not seasoning enough: Lentils absorb a lot of salt, so taste and adjust at the end.
• Skipping the sauté step: This step is crucial for building flavor.

It’s easy to make a great lentil soup, but a few common missteps can detract from its potential. Rinsing the lentils is a simple habit that prevents any unwanted grit from ending up in your bowl.

Storage and Reheating

• Allow the soup to cool completely before storing.
• Store in an airtight container in the refrigerator for up to 4-5 days.
• For longer storage, freeze in portion-sized containers for up to 3 months.
• When reheating, gently warm on the stovetop over medium-low heat, or in the microwave.
• Add a splash of broth or water if the soup has thickened considerably during storage.

This soup, like many bean and lentil dishes, actually tastes even better the next day as the flavors have more time to meld.

Leftover Ideas

• Serve as is, perhaps with added fresh herbs or a dollop of plain yogurt or sour cream.
• Blend a portion or all of the soup to create a thicker, smoother lentil puree that can be used as a base for other dishes.
• Use as a filling for savory crepes or quesadillas.
• Mix with cooked grains like rice or quinoa for a more substantial meal, or even a lentil-and-grain salad.
• Spread thinly on toasted bread as a flavorful topping, similar to a bruschetta.

The versatility of leftover lentil soup is one of its hidden gems. It’s more than just soup! I love taking a portion, blending it smooth, and then using it as a base for a quick pasta sauce.

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