This Instant Pot Lentil Soup is the absolute BEST Lentil Soup recipe. Full of earthy lentils and a richly seasoned broth, this vegan friendly Lentil Soup is anything but bland or boring.
Looking for more recipes that use lentils? Lentil Tacos, Vegan Sloppy Joes, and Lentil Meatballs are all tried and true favorites.
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Instant Pot Lentil Soup
You guys THIS is the lentil soup to beat all lentil soup recipes!
Not only is Instant Pot Lentil Soup easy to make with basic pantry staples, it is healthy, hearty and packed with INCREDIBLE flavor.
There are a few key tips that take this Instant Pot Lentil Soup from good to ABSOLUTELY AMAZING!
Keys to the Best Instant Pot Lentil Soup
- Lentils–It is critical you use the right lentils for lentil soup. Brown or green lentils work well for this soup. I do not advise red lentils as they will turn to mush during pressure cooking. It is also important to rinse and sort the lentils well, as they are often dirty and you may find a piece of stone in the dried lentils.
- Italian Battuto–This Italian combination of celery, onions, carrots, and garlic is the Italian version of France’s mirepoix. It is the base for this soup and is key to adding flavor. In most of my recipes, I suggest leaving an ingredient, like celery or onions, out if you family does not care for them. While you certainly can choose to do so, I do find this lentil soup shines best when all four ingredients are used.
- Spices–The mixture of dried spices are key for the best flavor. Oregano, ground coriander, cumin, and bay leaves all work together to give this lentil soup depth and earthiness. It is critical that your spices are not too old. After 2 to 3 years of sitting in your pantry, dried spices can lose their potency and flavor.
- Acid–A key to making the flavors pop in this soup is to finish it with acid. Fresh lemon juice is best, but balsamic vinegar can be use if you don’t have fresh lemons. Do not use jarred lemon juice, as it will not have the same flavor as fresh lemon juice.
How to Make Instant Pot Lentil Soup
Step One: Prepare Lentil Soup
- Rinse lentils well. Be sure to quickly sort them to ensure there are no rocks or stones.
- Turn Instant Pot to Saute and let heat up until it reads Hot. Add in olive oil, carrots, onions, and celery. Saute for 2-3 minutes.
- Add in lentils and garlic and saute for 1-2 minutes longer. Turn Instant Pot off.
- Add in stock and scrape up any browned bits on bottom of inner pot. This helps to prevent a burn warning.
- Stir in the crushed tomatoes, diced tomatoes, spices and salt.
Step Two: Pressure Cook Lentil Soup
- Place lid on pressure cooker and be sure vent knob is pointed to sealed.
- Cook on HIGH pressure for 15 minutes.
Step Three: Serve Lentil Soup
- Once cook time has elapsed, let pressure release naturally.
- Open Instant Pot, remove bay leaves and stir in the lemon juice or balsamic vinegar.
Notes on Instant Pot Vegan Lentil Soup
- Feel free to use all crushed tomatoes or all diced tomatoes. I like to use a mixture of the two for a variety of texture, but it is fine to use a total of 30 ounces of one or the other.
- Lentil Soup will store in the refrigerator for 4-5 days in a sealed container. Lentil soup will freeze for up to 3 months.
- Vegetable stock or chicken stock can be used for Instant Pot Lentil Soup, just be be sure to use vegetable stock to keep this soup Vegan Friendly.
- Use low sodium canned tomatoes and stock to control the sodium content of this soup. You can adjust seasonings to add more salt if needed. I just suggest to wait until after the lemon juice/balsamic vinegar have been added as that acid helps the flavors pop, just as salt does.
- If you have an issue with your Instant Pot sealing, be sure to trouble shoot with these reasons why your Instant Pot may not seal.
Instant Pot Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Ham and Bean Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Lasagna Soup
Instant Pot Lentil Soup
Instant Pot Lentil Soup is the BEST recipe for lentil soup. Perfectly seasoned, healthy and hearty, this Lentil soup is vegan friendly, gluten free, and just delicious!
Print Pin RatePrep Time: 10 minutes
Cook Time: 15 minutes
Pressure Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Calories: 137kcal
Ingredients
- ½ tablespoon olive oil
- 1 small onion finely diced
- ⅓ cup celery finely diced
- ½ cup carrots peeled finely diced
- 1 cup dried brown or green lentils rinsed
- 2 teaspoons minced garlic
- 4 cups vegetable stock low sodium
- 15 ounces crushed tomatoes low sodium
- 15 ounces diced tomatoes no salt added
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon kosher salt see note
- 2 bay leaves
- 1 tablespoon fresh lemon juice or balsamic vinegar
Instructions
- Turn Instant Pot to saute and let heat up.
- Add in olive oil, onions, celery, and carrots and saute for 2-3 minutes, or until onions begin to soften.
- Add in lentils and garlic and saute for an additional 1 to 2 minutes. Turn Instant Pot OFF.
- Add in vegetable stock and scrape up any browned bits on bottom of the instant pot to prevent a burn warning.
- Add in the crushed and diced tomatoes, oregano, coriander, cumin, salt (if using), and bay leaves.
- Place lid on pressure cooker and be sure vent knob is pointed towards sealed.
- Set cook time for 15 minutes on high pressure.
- Once cook time has elapsed, allow pressure to release naturally.
- Once pressure is released, open Instant Pot and discard bay leaves. Stir in lemon juice or balsamic vinegar and serve.
Notes
- Be sure to only use green or brown lentils for this lentil soup. Red lentils will become mushy.
- If stock and tomatoes are not low sodium, cut salt down to ½ teaspoon.
- Feel free to use all crushed tomatoes or all diced tomatoes instead of a combination of the two.
- Lentil soup will keep in the fridge for 4-5 days and will freeze for up to 3 months.
- Cooking at high altitude? Use the conversion chart for cooking in the Instant Pot at High Altitude.
Nutrition Facts
Instant Pot Lentil Soup
Amount Per Serving
Calories 137 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 848mg37%
Potassium 546mg16%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
Vitamin A 1791IU36%
Vitamin C 13mg16%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
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Delicious! First time I’ve made something with lentils and it was great!
I am so glad you enjoyed! Even my picky family loves lentils served up this way too!
I would love to try this Instant Pot Lentil Soup, but I do not have an Instant Pot, nor can I afford one. I’m 77 yrs.old and live on a ‘very tight’ budget. Is there a recipe for a Slow Cooker?
Hi Lenoir! I understand and would never suggest you purchase an Instant Pot if it does not suit your needs. I would saute the onions, celery and carrots and then add that to the slow cooker along with the remaining ingredients for the soup (leaving OUT the lemon juice/balsamic vinegar). Cook on LOW for 8 hours. Discard bay leaf and stir in lemon juice/balsamic vinegar and serve 🙂 I hope you enjoy!
Cool! Have just made it! Really lovely and strong flavour – i did over do the herbs etc a bit, and used ‘not chicken bullion’ – really like it. I used prepared wet lentils from a can (in France very near Puy De Dome so excellent lentils!) and just a heavy casserole but it worked brilliantly!
Great, thank you i will use this as my staple winter ‘go to’ soul warming Vegan dish 🙂 x
I am so glad you enjoyed so much Pete!