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Easy Instant Pot Lentil Soup
4.9 from 198 votes

Easy Instant Pot Lentil Soup

Easy Instant Pot Lentil Soup features brown or green lentils simmered with carrots, celery, tomatoes, and spices like cumin and oregano for a hearty, textured broth packed with savory layers. Baby spinach and lemon juice added at the end brighten the soup's earthy flavors. This method uses pressure cooking for tender lentils in under 20 minutes, with an optional stovetop alternative. The soup stores well and can be frozen in portions.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 272 kcal
Course: Soup
Cuisine: Mediterranean, Indian

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
    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat oil in it. 
  2. Add onions and garlic. Mix and saute for about 3 minutes. Then add tomatoes and saute for another minute.
  3. Add carrots, celery and all the spices. 
  4. Add the lentils and broth. Stir it all up. Press Cancel and close the lid with vent in sealing position. 
  5. Set the instant pot to pressure cook on high pressure for 18 minutes. When the instant pot beeps, release the pressure naturally. Press Cancel. 
  6. 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
  1. 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.
  2. Then bring to a boil, reduce heat to low, and simmer the soup for 30 minutes until the lentils are tender.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 272

% 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.