Instant Pot Lentil Soup
Updated Jan 15, 2026
Instant Pot lentil soup cooked in one pot with lentils, vegetables, vegetable broth, and spices, finished with lemon.
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My Instant Pot Lentil Soup is So Good!
This Instant Pot lentil soup was one of the first things I made when I got my Instant Pot. Because it’s basically an electric pressure cooker, the Instant Pot cooks lentils and concentrate’s the flavor quickly (and so much faster than it’d take on the stovetop). Everything goes straight into the pot: onion, carrots, celery, lentils, canned tomatoes, and spices, and it cooks while you walk away. I still make this Instant Pot lentil soup when I want something hands-off that gives me leftovers for a couple of days and doesn’t require any extra steps at the end.
Instant Pot Lentil Soup Ingredients
- Olive oil: I prefer the taste of olive oil, but you can also use avocado oil if you like.
- Veggies: For this lentil soup, I like to use carrots, celery, a white or yellow onion, and canned, diced tomatoes. Fire-roasted tomatoes are my favorite!
- Garlic: I prefer the flavor of fresh, minced garlic, but you can also use a teaspoon of garlic powder if that’s what you have on hand.
- Green lentils: Try not to substitute for a different type of lentils here. Green lentils will hold up in the pressure cooker, while red lentils will just turn to mush.
- Seasoning: I like to use cumin, paprika, dried thyme, salt, and pepper to flavor this soup, but feel free to experiment! I think curry powder, coriander, or a little crushed red pepper would work well, too.
- Vegetable broth: Go for low sodium broth to control the salt, or better yet, make your own veggie stock. You can also use chicken stock if you’re not looking to keep this vegetarian.
- Lemon: For drizzling on top of the finished soup! I like to slice the other half into wedges and serve it alongside the soup.
How to Make Instant Pot Lentil Soup
Instant Pot Lentil Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 garlic cloves minced
- 1 cup dry green lentils rinsed and drained
- 2 (15-ounce) canned diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups vegetable broth
- ½ lemon juiced
- Fresh parsley chopped (for garnish)
Instructions
- Add the olive oil to the Instant pot, and set to ‘Sauté’.
- Once the oil is shimmering, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the onions are soft and translucent.
- Add the lentils to the pot, along with the diced tomatoes (with their juice), cumin, paprika, thyme, salt, and pepper. Stir to combine.
- Pour in the vegetable broth. Stir everything together, making sure the lentils are fully submerged.
- Hit ‘cancel’ on the Instant Pot to stop the saute function. Then close the lid of the Instant Pot and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 15 minutes.
- When the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure.
- Open the lid and stir in lemon juice.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Equipment
Notes
- My Top Tip: Watch the vegetables closely when sautéing. In my experience, they can burn quickly! I would stand close by and stir them often.
- Storage: You can keep your lentil soup in an airtight container in the fridge for 4-5 days. You can reheat it in a saucepan on the stovetop, or in the microwave, stirring occasionally to make sure it heats evenly.
- Freezing: Stored in an airtight container, this soup will keep in the freezer for up to 6 months. I recommend thawing it in the fridge overnight before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Rinse your lentils first. This is to just make sure any debris or dust is gone before you start cooking! I like to use a fine mesh strainer for this.
- Be careful when venting the Instant Pot. Depending on what model you have, your Instant Pot might feature a pressure release switch or a valve you have to manually poke at with a spoon or spatula for the steam to vent. If it’s the latter, be careful and stand back! The steam comes out quickly and liquid can sputter out.
Serving Ideas
- Add a side salad. I like to serve this soup with a kale Caesar salad, a simple side salad, or a Mediterranean chopped salad.
- Serve with bread. All soups are better with a little bread on the side! My go-tos are skillet dinner rolls or homemade pita.
- Make a sandwich. For a soup-sandwich combo, I like pairing this instant pot lentil soup with a grilled mozzarella sandwich, a veggie grilled cheese, or a hummus sandwich.
FAQs
Try turning the Instant Pot’s sauté setting back on and allow it to boil until the liquid evaporates more.
Lentils absorb a lot of liquid as they cook. If your soup is too thick, just stir in ½ to 1 cup of extra broth or water until you reach your desired consistency.
This can happen if the lentils are old or if the Instant Pot didn’t fully come to pressure. Try sealing the lid again and cooking on high pressure for 5 more minutes, then let the pressure release naturally.
Comments
This is the 3rd (soup) recipe of yours that I’m trying, and it may be my favorite. Thank you, Yumna!
Aww, I’m so happy you love it!! Thank you, Emilie!
Can you use red lentils?
I wouldn’t substitute a different color/type of lentil here. Red lentils will just turn to mush, unfortunately!
I don’t own an Instant Pot and at this time do not plan on getting one. Can you provide directions on making this on the stove or in a slow cooker? It sounds and looks delicious!
Yes, absolutely! Follow steps 1-4 to sauté in a pot on the stovetop. Bring to a boil, then reduce heat and simmer on low until the lentils are cooked and the broth thickens (at least 30 minutes). Stir in lemon juice and serve with freshly chopped parsley. Hope that helps!!