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Instant Pot Red Lentil Soup with Yogurt and Mint
5 from 27 votes

Instant Pot Red Lentil Soup with Yogurt and Mint

Instant Pot Red Lentil Soup blends red lentils with aromatic spices like cumin, turmeric, and chile powder, simmered in chicken stock to create a richly flavored, hearty soup. The combination of sautéed onion, garlic, and tomato paste deepens the savory base, while a splash of lemon juice adds brightness. Served with a dollop of Greek yogurt and fresh mint, this soup balances warmth and freshness, making it suitable as a comforting main course or starter accompanied by warm flatbread for dipping.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 main course servings
Course: Soup

Ingredients

  • 4 tablespoons olive oil extra virgin, divided
  • 1 onion chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin ground
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon Turmeric ground
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon chile powder New Mexico variety
  • 1 quart chicken stock preferably homemade
  • 1/2 cup diced tomatoes canned, fire roasted, with juices
  • 1 red lentils heaping cups, dried
  • lemon juice juice of 1/2 lemon, plus more to taste
Greek yogurt, for serving
Fresh mint leaves, for serving
Flaky sea salt, for serving
Warm flatbread, for serving

Instructions

    Cup of Yum
  1. Using the saute function, warm 3 tablespoons olive oil on high in an Instant Pot. When it’s hot, stir in the onion and a pinch of kosher salt, cooking until soft (about 5 minutes). Stir in the garlic, tomato paste, cumin, salt, turmeric, pepper and chile powder, and cook, stirring frequently, until fragrant (about 2 minutes).
  2. Add the stock, tomatoes, lentils and 1 tablespoon olive oil to the pot. Cover and cook on high pressure for 6 minutes. Allow the pressure to release naturally for up to 10 minutes. If it doesn’t release by then, release the remaining pressure manually. Stir in lemon juice, then season to taste with additional salt and pepper.
  3. To serve, divide soup between 2 bowls (for a main course) or 4 bowls (for a starter), then top each with a dollop of Greek yogurt, a scattering of mint leaves and a sprinkling of sea salt. Serve warm flatbread on the side for dipping.