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    Home » Recipes » Soups & Stews

    Instant Pot Lentil soup

    Published: Jan 5, 2019 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 2 Comments

    Jump to Recipe Print Recipe

    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.

    A bowl of lentil 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
    Instant Pot full of cooked lentil soup.

    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 on Instagram to show me your creation.

    Instant Pot filled with lentil soup

    Instant Pot Lentil Soup

    5 from 2 votes
    Print Pin Rate
    Prep time: 5 minutes
    Cook time: 25 minutes
    Total time: 50 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" button on 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!
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    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

    1. Courtney says

      August 26, 2019 at 11:19 am

      It's starting to get a little chilly so I pulled out my Instant Pot and made this last night. It turned out perfect!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 08, 2019 at 7:02 pm

        So happy to hear, Courtney! thanks for sharing.

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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