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Instant Pot lentil soup recipe.
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Instant Pot Lentil Soup

Green lentils, carrots, onions, celery, canned tomatoes, broth and some seasonings come together in the Instant Pot to make this lentil soup!
Prep Time20 minutes
Cook Time15 minutes
Pressure Release15 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Author: Yumna Jawad

Equipment

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.

Notes

Storage: Kept in an airtight container in the fridge, the soup will keep for 4-5 days. To reheat it, you can do so in a saucepan on the stovetop or in the microwave, stirring occasionally to make sure it heats evenly.
You can also freeze the soup! Stored in an airtight container, the soup will keep in the freezer for up to 6 months. I recommend thawing it in the fridge overnight before reheating.

Nutrition

Serving: 1.5cups | Calories: 200kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1551mg | Potassium: 744mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5961IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 5mg

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