Description
A hearty, healthy, and incredibly easy Instant Pot Lentil Soup recipe that’s perfect for cozy days. Loaded with vegetables and flavor, this is your new go-to winter meal.
Ingredients
Scale
- 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)
Instructions
- 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.
- 3. Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant.
- 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.
- 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. Allow the pressure to release naturally for at least 10-15 minutes. Then, 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.
- 10. If you prefer a thicker soup, mash some of the lentils against the side of the pot or use an immersion blender.
Notes
Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. The soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (plus pressure release time)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: approx. 250-300
- Sugar: 5-8g
- Sodium: variable based on broth and added salt
- Fat: 5-8g
- Carbohydrates: 40-50g
- Fiber: 15-20g
- Protein: 15-20g