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5.0 from 3 votes

Instant Pot Lentil Soup

Green lentils, carrots, onions, celery, canned tomatoes, broth and some seasonings come together in the Instant Pot to make this lentil soup!

Prep Time
20 mins
Cook Time
20 mins
Pressure Release
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 200 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 2 garlic cloves minced
  • 1 cup dry green lentils rinsed and drained
  • 2 (15-ounce) canned diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 cups vegetable broth
  • ½ lemon juiced
  • fresh parsley chopped (for garnish)

Instructions

    Cup of Yum
  1. Add the olive oil to the Instant pot, and set to ‘Sauté’.
  2. Once the oil is shimmering, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the onions are soft and translucent.
  3. Add the lentils to the pot, along with the diced tomatoes (with their juice), cumin, paprika, thyme, salt, and pepper. Stir to combine.
  4. Pour in the vegetable broth. Stir everything together, making sure the lentils are fully submerged.
  5. Hit ‘cancel’ on the Instant Pot to stop the saute function. Then close the lid of the Instant Pot and set the valve to the sealing position.
  6. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 15 minutes.
  7. When the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure.
  8. Open the lid and stir in lemon juice.
  9. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

  • Storage: Kept in an airtight container in the fridge, the soup will keep for 4-5 days. To reheat it, you can do so in a saucepan on the stovetop or in the microwave, stirring occasionally to make sure it heats evenly.
  • You can also freeze the soup! Stored in an airtight container, the soup will keep in the freezer for up to 6 months. I recommend thawing it in the fridge overnight before reheating.

Nutrition Information

Serving 1.5cups Calories 200kcal (10%) Carbohydrates 35g (12%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 1551mg (65%) Potassium 744mg (21%) Fiber 13g (52%) Sugar 9g (18%) Vitamin A 5961IU (119%) Vitamin C 23mg (26%) Calcium 93mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 200

% Daily Value*

Serving 1.5cups
Calories 200kcal 10%
Carbohydrates 35g 12%
Protein 10g 20%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 1551mg 65%
Potassium 744mg 16%
Fiber 13g 52%
Sugar 9g 18%
Vitamin A 5961IU 119%
Vitamin C 23mg 26%
Calcium 93mg 9%
Iron 5mg 28%

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