Easy Instant Pot Lentil Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
272 kcal
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Course
Soup
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Cuisine
Mediterranean, Indian
Easy Instant Pot Lentil Soup
Description
The Easy Instant Pot Lentil Soup recipe starts by sautéing onions, garlic, and tomatoes to form a flavorful base. Carrots, celery, and spices including cumin, oregano, thyme, salt, and pepper are added for depth. Lentils and vegetable broth then pressure cook, softening the lentils quickly while retaining texture. Finishing touches of baby spinach and lemon juice add freshness and brightness, balancing the earthy lentil flavor. The stovetop method simulates these steps with longer simmering and extra broth for liquid balance.
This soup is thick yet brothy, with tender lentils and crisp-tender vegetables. The combination of spices delivers a warm but not overpowering flavor, enhanced by the lemon's acidity. It is suited for a nutritious, filling meal that can be served alone or with bread.
Leftovers keep for up to three days in the fridge or freeze well for up to three months. Allow the soup to cool before storing and reheat gently to preserve texture. You can swap spinach for kale or collards, and blend the soup for a smoother texture if preferred.
Ingredients
- 1 cup brown lentil rinsed, or green lentils, Whole Masoor Dal
- 2 tablespoon olive oil
- 1 cup onion diced
- 1 cup tomato diced
- 1 tablespoon garlic minced
- 2 carrot cut into small pieces
- 2 talks 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 cumin powder aka Jeera powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme dried (optional)
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
- Substitute kale or collard greens for spinach if desired.
- Use a hand blender to puree the soup for a smooth texture or keep it chunky.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze soup portions for up to 3 months; cool soup to room temperature before freezing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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