Instant Pot Lentil Soup made with only the freshest ingredients! This wholesome healthy soup recipe is easy to prepare and results in a lovely meal worthy of putting on repeat. Clean eating at its finest!
Behold!
An easy Instant Pot Lentil Soup recipe that will fill your belly and soul and leave you feeling energized!
One of the reasons I love lentil soup is the fact that lentils are so filling without being calorically dense. Lentils are one of the most satiating foods we can possibly eat (along with potatoes, oats, and lean animal protein).
In essence, for those who love to feel full (me) and who also watch their calorie intake (also me), lentils are a phenomenal food to keep on regular rotation.
By this logic, is lentil soup good for weight loss? I know it’s a hot button topic, but yes, lentil soup is phenomenal for weight loss (due to its high level of satiety), provided you are in a calorie deficit.
The way I see it, this is one of those simple recipes that is an easy go-to for meal prep each and every week. You’re getting a decent amount of plant-based protein in addition to complex carbohydrates, dietary fiber, and loads of micronutrients.
Plus, it’s just so filling and cozy!
For those of you who are meat eaters like myself, you can easily add more protein to the meal by adding ground turkey, ground beef, or chicken breast.
I love making lentil soup in the Instant Pot for two main reasons. It’s ready in a fraction of the time, and it requires no guesswork.
Simply stir everything up in the pressure cooker and let it do its thing!
You’re left with a cozy soup recipe that you can enjoy for lunches and dinners throughout the busy workweek.
No worries if you don’t own an electric pressure cooker or if you simply prefer cooking in the crock pot. You can follow my recipe for Slow Cooker Lentil Soup instead!
Let’s discuss the ingredients for this easy lentil soup recipe.
Ingredients for Instant Pot Lentil Soup:
Lentils: Use French green lentils or any kind of lentils you love. Red lentils, brown lentils, yellow lentils and black lentils all work.
Vegetables: Onion, fresh garlic, carrots, celery, Yukon gold potatoes.
Liquid: Vegetable broth and crushed tomatoes.
Seasonings: Bay leaf, paprika, Italian seasoning, ground cumin, salt, black pepper, pure maple syrup, and balsamic vinegar.
This combination of ingredients makes for a delicious soup that is nice and tangy with a hint of sweet.
The best part is you can mix up the ingredients to your heart’s delight. Here are some ideas.
Recipe Adaptations:
- Use any type of lentils you love in place of green lentils.
- Add in any hearty vegetables you enjoy. Broccoli, cauliflower, butternut squash, red bell pepper, and sweet potatoes are all great options.
- Replace the vegetable stock with chicken broth, beef broth, or any type of bone broth.
- Use diced tomatoes instead or 2 tablespoons of tomato paste instead of crushed tomatoes, or omit the tomatoes altogether for a less acidic soup.
- Incorporate any seasonings you enjoy. Chili powder, lemon pepper, Cajun seasoning, and curry powder, and ground turmeric are all great options.
- For creamy lentil soup, use an immersion blender to blend all of the ingredients once the soup has finished cooking.
- Add animal protein of choice if you aren’t looking for a vegan soup.
- Once the soup has finished cooking, add 2 to 4 cups of chopped swiss chard, baby spinach, or kale for an infusion of leafy greens.
- If you have parmesan cheese rind, feel free to toss it in.
Is Lentil Soup Really Good For You?
Like so many dietary questions, the answer depends on who you ask.
Let us first discuss the benefits of eating lentil soup.
Lentils are full of antioxidants, complex carbohydrates, and fiber. They are also a good source of iron, folate, potassium, and manganese.
The polyphenols in lentils may help reduce cholesterol and blood pressure, making them a heart-healthy food for certain individuals. Because they are a slow-burning carbohydrate source, lentils are a great option for those looking to manage their blood sugar.
For these reasons, replacing high-calorie processed foods with lentils can be greatly beneficial for those looking to make changes to their diet without feeling constantly hungry.
On the flipside.
Lentils are a legume, which can cause mild gut irritation in individuals who aren’t accustomed to eating them. Most people’s digestive systems can adapt to eating any type of food over time, provided they are not sensitive or allergic to that food.
Raw lentils (like all beans and legumes) contain lectins, which can be reduced by soaking, sprouting, and/or cooking. It is also worth noting that the type of lectins in lentils are non-toxic.
One serving of this homemade lentil soup recipe contains 118 calories, 2 grams of fat, 26 grams of total carbohydrates, 7 grams of protein, 7 grams of fiber, and therefore 19 grams of net carbohydrates.
In this sense, whether or not you find lentils to be a suitable part of your diet is entirely up to you and the way they make you feel.
Now that we’ve covered the basics, let’s discuss how to make lentil soup in the Instant Pot.
How to Make Instant Pot Lentil Soup:
Plug in your Instant Pot, press the Sauté button, and add the oil. Transfer the chopped onion to the instant pot and cook, stirring occasionally, until it begins to sweat, about 3-5 minutes.
Stir in the garlic, carrots, celery, and gold potatoes and cook for another 1 to 2 minutes, stirring occasionally.
Add the remaining ingredients (lentils, crushed tomatoes, vegetable stock, pure maple syrup, balsamic vinegar, bay leaf, cumin, paprika, Italian seasoning, and sea salt).
Give everything a big stir then secure the lid on the Instant Pot.
Press Manual or Pressure Cook and adjust the cook time for 15 minutes, making sure the instant pot is on its default high pressure setting and the float valve is closed.
The pressure cooker will take about 10 minutes to build pressure and once it does, it will begin its 15 minute pressure cooking course.
Once finished, allow the Instant Pot to naturally release for 30 minutes (in other words, allow it to go into Keep Warm mode and don’t touch the pressure release valve just yet).
After the 30-minute natural release, release any remaining pressure by turning the quick release valve open.
Open the lid on the Instant Pot and give the soup a big stir. Taste the soup for flavor and add more sea salt to your personal taste.
Serve immediately with homemade cornbread or crusty bread and enjoy! A little parmesan cheese, a drizzle of olive oil, and a squeeze of fresh lemon juice is also amazing on this healthy lentil soup recipe.
Store any leftover soup in an airtight container for up to 1 week.
This soup freezes very well! To store lentil soup in the freezer, transfer it to a large 1-gallon freezer bag. Seal the bag tightly, then seal it up in another freezer bag to double-bag it.
And that’s it! A great recipe for a feel-good meal to incorporate into your weekly routine.
Looking for more delicious healthy hearty soup recipes? Give these vegetarian soup recipes a try any night of the week.
More Healthy Soup Recipes:
- Minestrone Soup with Rice and Kale
- Immunity-Boosting Turmeric Soup with Vegetables
- Creamy Vegan Mushroom Soup
- Vegan Corn Chowder
- Creamy Carrot Soup
- Sweet Potato and Quinoa Stew
- Vegetable Coconut Curry Soup
Enjoy this hearty lentil soup on busy weeknights any time of year!
Instant Pot Lentil Soup
Ingredients
- 1 Tbsp avocado oil
- 1 medium-sized yellow onion chopped
- 5 cloves garlic minced
- 3 large carrots chopped
- 3 celery ribs chopped
- 2 medium-sized yukon gold potatoes chopped
- 1 ½ cups green lentils
- 1 28-oz can crushed tomatoes
- 4 cups vegetable broth
- 1 Tbsp pure maple syrup optional
- 1 Tbsp balsamic vinegar
- 1 bay leaf
- 1 tsp paprika
- 1 tsp ground cumin
- 1 Tbsp Italian seasoning
- 2 tsp sea salt to taste
Instructions
- Plug in your Instant Pot, press the Sauté button, and add the oil. Transfer the chopped onion to the instant pot and cook, stirring occasionally, until it begins to sweat, about 3-5 minutes.
- Stir in the garlic, carrots, celery, and Yukon gold potatoes and cook for another 1 to 2 minutes, stirring occasionally.
- Add the remaining ingredients (lentils, crushed tomatoes, vegetable stock, pure maple syrup, balsamic vinegar, bay leaf, paprika, Italian seasoning, and sea salt).
- Give everything a big stir then secure the lid on the Instant Pot.
- Press Manual or Pressure Cook and adjust the cook time for 15 minutes, making sure the instant pot is on its default high pressure setting and the pressure release valve is closed. The pressure cooker will take about 10 minutes to build pressure and once it does, it will begin its 15 minute pressure cooking course. Once finished, allow the Instant Pot to naturally release for 30 minutes (in other words, allow it to go into Keep Warm mode and don’t touch the pressure release the pressure just yet). After the 30-minute natural release, turn the quick release valve open to let out any remaining pressure.
- Open the lid on the Instant Pot and give the soup a big stir. Taste the soup for flavor and add more sea salt to your personal taste.
- Serve immediately with homemade cornbread or crusty bread and enjoy! A little parmesan cheese, a drizzle of olive oil, and a squeeze of fresh lemon juice is also amazing on this healthy lentil soup recipe.
Notes
Nutrition
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I plan to make this today but in a slow cooker. Julia, have you made it that way? If so, about how long do you think it will take? I also plan to use my stick blender to make a more ‘crushed’ style. Oh, my! My mouth is watering! I haven’t had breakfast yet… :-0
Hi Karen! I’ve made this recipe in a slow cooker and it turns out great! I cook it on High heat for 4 hours or low heat for 6 to 8 hours. Cook it to your desired texture. Hope you enjoy!
Very good, excellent flavor. The lentils were “obliterated to mush” at 15 mins + 30 natural depressure. Should the lentils be a bit more al dente?
Oh interesting! I wonder if our pressure cooker settings are different, because my lentils turn out perfectly cooked (just slightly al dente) with that cook time. I’ll have to test the recipe using a different brand of IP. If you decide to make the recipe again, do a 10 minute natural release and see where that lands you 🙂
I love all your recipes! My daughter eats vegan, and I’m making this in order to freeze dry it so that I will have ready-to-eat meals around the house for her.
I’m so happy to hear it! Thanks so much for the sweet note, Rebecca! xo