Description
A hearty and nutritious Instant Pot Lentil Soup made with brown or green lentils, fresh vegetables, and aromatic herbs. This easy, comforting soup comes together quickly using the Instant Pot, making it perfect for a wholesome weeknight dinner or meal prep. Packed with fiber, protein, and vibrant flavors, it also includes optional greens and a splash of lemon juice for brightness.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
Optional Additions
- 2 cups fresh spinach or kale, chopped
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Heat oil and sauté vegetables: Set the Instant Pot to the ‘Sauté’ function and heat olive oil. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
- Add garlic: Stir in minced garlic and continue to sauté for 1 more minute until fragrant, ensuring the garlic doesn’t burn.
- Add lentils and liquids: Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, oregano, bay leaves, salt, and freshly ground black pepper to the pot.
- Combine ingredients: Stir everything well to combine all ingredients evenly in the pot.
- Seal the Instant Pot: Secure the lid and set the valve to the ‘Sealing’ position to prepare for pressure cooking.
- Select cooking program: Choose the ‘Pressure Cook’ or ‘Manual’ mode, and set it to cook on high pressure for 15 minutes.
- Release pressure: Once cooking is complete, allow the pressure to naturally release for 10 minutes. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Open lid and add greens: Open the lid carefully. Stir in chopped spinach or kale until wilted if using.
- Finish seasoning: Add lemon juice to brighten the flavor if desired, and adjust salt and pepper according to your taste.
- Serve: Ladle the hot lentil soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Rinsing lentils before cooking helps remove any dust or debris.
- If you prefer a thicker soup, you can use an immersion blender to partially puree the soup before adding greens.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the salt and pepper according to your dietary needs or preference.
- Adding lemon juice at the end enhances the soup’s freshness and flavor.
- Spinach or kale are optional but add extra nutrients and color.
