Instant Pot Lentil Soup

Instant Pot Lentil Soup is a hearty, protein-rich soup made with brown lentils, fresh vegetables, and aromatic spices. Quick and easy to prepare, this healthy vegetarian soup is perfect for weeknight dinners, cozy lunches, or meal prep, served with bread and a splash of lemon juice.

Ingredients

• 1½ cups (300 g) brown lentils, rinsed (no need to presoak)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz / 400 g) can diced tomatoes, undrained
• 2 dried bay leaves
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 5 cups (1.2 liters) vegetable stock
• 2 cups (100 g) baby spinach leaves

For Serving:

• Juice of 1 lemon
• Bread, for dipping

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Instructions

1. Prepare Ingredients in the Instant Pot:
   Add lentils, onion, carrot, celery, garlic, diced tomatoes, bay leaves, cumin, oregano, thyme, smoked paprika, salt, and black pepper to the Instant Pot. Pour in the vegetable stock and stir to combine.
2. Pressure Cook:
   Secure the lid and set the valve to the sealing position.
   Select the Pressure Cook/Manual function on high pressure and set the timer for 20 minutes. Allow the Instant Pot to reach pressure and cook the soup.
3. Release Pressure:
   Once cooking is complete, perform a quick pressure release and carefully remove the lid.
4. Add Spinach:
   Stir in the baby spinach leaves. Cover the pot with the lid again for a few minutes to let the spinach wilt. Taste and adjust seasoning if needed.
5. Serve:
   Ladle the soup into bowls and add a squeeze of fresh lemon juice for brightness. Serve with warm bread on the side.

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Why You’ll Love This Recipe

• Hearty and wholesome with protein-rich lentils and fresh vegetables.
• Packed with flavor from spices and herbs while remaining simple and healthy.
• Quick and easy to prepare using the Instant Pot.
• Perfect for a cozy lunch, dinner, or meal prep.

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Tips

• Rinse lentils well to remove any debris.
• Use low-sodium vegetable stock if you want to control salt levels.
• Adjust the thickness by adding more stock if desired.
• Let the soup rest a few minutes before serving to deepen flavors.

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Variations and Substitutions

• Replace brown lentils with green or red lentils—adjust cooking time slightly if needed.
• Add chopped potatoes, zucchini, or bell peppers for more vegetables.
• Substitute spinach with kale or Swiss chard for a different leafy green.
• For a spicier soup, add chili flakes or cayenne pepper.
• Use chicken stock instead of vegetable stock for a non-vegetarian version.

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FAQs

Can I make this soup on the stovetop?
Yes, simmer lentils and vegetables in stock for about 30–40 minutes until lentils are tender. Add spinach at the end.

How long does the soup keep?
Store in an airtight container in the refrigerator for 3–4 days.

Can I freeze Instant Pot Lentil Soup?
Absolutely. Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

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Serving

Serve warm with a drizzle of lemon juice to brighten flavors. Pair with crusty bread, pita, or crackers for a complete meal.

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Suggestions

• Top with a sprinkle of grated Parmesan or feta for extra flavor.
• Add a swirl of Greek yogurt for creaminess.
• Pair with a green salad for a balanced, nutritious meal.
• Make a larger batch and enjoy as leftovers—flavors improve after a day.