Servings
Font
Back
Instant Pot Lentil Soup
4.9 from 195 votes

Instant Pot Lentil Soup

This Instant Pot Lentil Soup combines green lentils with carrots, celery, onion, and fire-roasted tomatoes, seasoned with cumin and curry powder for a robust flavor profile. The soup is pressure cooked until the lentils become tender yet retain some body, then finished with fresh spinach for added greens. Lemon slices and parsley add brightness when served, making it a warming, wholesome soup suitable for a satisfying lunch or light dinner.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 128 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 yellow onion , chopped
  • 2 carrot peeled and chopped
  • 2 celery chopped, stalks
  • 1 (14.5 oz) can diced tomatoes fire-roasted
  • 2 garlic minced, cloves
  • 1 ¼ teaspoons cumin ground
  • 1 ¼ teaspoons curry powder
  • cayenne pepper optional; for spice, pinch
  • 1 cup green lentils dry
  • 1 ½ teaspoons salt plus more to taste, fine sea salt
  • ¼ teaspoon black pepper ground
  • 4 cups water
  • 1 cup spinach roughly chopped, fresh baby
  • parsley optional; for serving, fresh, lemon slices
  • lemon optional; for serving, fresh, lemon slices

Instructions

    Cup of Yum
  1. In the stainless steel bowl of the Instant Pot, combine the onion, carrots, celery, diced tomatoes along with their juices, garlic, cumin, curry powder, cayenne (if using), lentils, salt, pepper, and water.
  2. Secure the lid and move the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook for 10 minutes at high pressure. It should take roughly 15 minutes for the pot to come to pressure, so the screen will read ON until then.
  3. When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, it's safe to remove the lid.
  4. Give the soup a stir to make sure the lentils and vegetables are tender, then stir in the chopped fresh spinach. The greens should wilt quickly in the hot soup. Season with additional salt to taste, then serve warm with slices of lemon or freshly chopped parsley on top, to help brighten the flavor even more.
  5. Leftover soup can be stored in an airtight container in the fridge for up to a week.

Notes

  • Nutrition details refer to about 1 1/2 cups serving size and are estimates.
  • Adjust seasoning after cooking for optimal flavor balance.

Nutrition Information

Calories 128kcal (6%) Carbohydrates 22g (7%) Protein 8g (16%) Sodium 425mg (18%) Potassium 446mg (9%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 3935IU (79%) Vitamin C 6mg (7%) Calcium 47mg (5%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 128

% Daily Value*

Calories 128kcal 6%
Carbohydrates 22g 7%
Protein 8g 16%
Sodium 425mg 18%
Potassium 446mg 9%
Fiber 10g 40%
Sugar 2g 4%
Vitamin A 3935IU 79%
Vitamin C 6mg 7%
Calcium 47mg 5%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.