Easy Instant Pot Lentil Soup
User Reviews
4.9
198 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
-
Calories
272 kcal
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Course
Soup
-
Cuisine
Mediterranean, Indian
Easy Instant Pot Lentil Soup
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This hearty Instant Pot Lentil Soup is easy to make, flavorful, and nutritious. It is packed with nourishing veggies and tender brown lentils. Get cozy with this warming soup on a cold winter day!
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Ingredients
- 1 cup Brown lentils (Whole Masoor Dal) rinsed, or green lentils
- 2 tablespoon olive oil
- 1 cup onion diced
- 1 cup tomato diced
- 1 tablespoon garlic minced
- 2 carrot cut into small pieces
- 2 stalks celery cut into small pieces
- 3 cups vegetable broth or Water
- 1/2 teaspoon sugar optional
- 2 cups baby spinach packed
- 2 teaspoon lemon juice
- Parmesan Cheese for serving, optional
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme dried (optional)
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Instructions
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it.
- Add onions and garlic. Mix and saute for about 3 minutes. Then add tomatoes and saute for another minute.
- Add carrots, celery and all the spices.
- Add the lentils and broth. Stir it all up. Press Cancel and close the lid with vent in sealing position.
- Set the instant pot to pressure cook on high pressure for 18 minutes. When the instant pot beeps, release the pressure naturally. Press Cancel.
- Add in spinach, lemon juice and sugar. Add some red chili flakes if you like. Stir it all up. Brown Lentil Soup is ready to enjoy!
Stovetop Method
- Heat a dutch oven on medium heat. Follow the initial steps until adding the lentils and broth. Add a cup of extra broth when cooking on the stovetop.
- Then bring to a boil, reduce heat to low, and simmer the soup for 30 minutes until the lentils are tender.
- Now add the finishing ingredients of spinach, sugar, and lemon juice. Simmer for 2-3 minutes more until the spinach is wilted. Brown Lentil Soup is ready to serve!
Notes
- Vary the Greens: You can also use kale or collard greens.
- Make it smooth: You can use a hand blender if you like. We like it chunky.
- Storing: If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Or you can freeze the soup in small portions for up to 3 months. Let the soup cool down to room temperature before storing it.
Nutrition Information
Show Details
Serving
312g
Calories
272kcal
(14%)
Carbohydrates
40.09g
(13%)
Protein
13.13g
(26%)
Fat
7.66g
(12%)
Saturated Fat
1.064g
(5%)
Trans Fat
0.003g
Sodium
1039mg
(43%)
Potassium
591mg
(17%)
Fiber
7.2g
(29%)
Sugar
5.27g
(11%)
Vitamin A
14900IU
(298%)
Vitamin C
10mg
(11%)
Calcium
70mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 312g | |
| Calories | 272kcal | 14% |
| Carbohydrates | 40.09g | 13% |
| Protein | 13.13g | 26% |
| Fat | 7.66g | 12% |
| Saturated Fat | 1.064g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 1039mg | 43% |
| Potassium | 591mg | 13% |
| Fiber | 7.2g | 29% |
| Sugar | 5.27g | 11% |
| Vitamin A | 14900IU | 298% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
198 reviews
Excellent
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