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Instant Pot Red Lentil Soup

Instant Pot Red Lentil Soup is creamy, comforting, and SO simple to make! With dried tarragon, thyme, and fresh lemon, it smells amazing and tastes even better. Only 7 main ingredients and 10 minutes of hands-on prep time! Yield: makes 5 cups of soup

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 295 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1½ cups dry red lentils rinsed
  • 1 Tablespoon oil, optional for oil-free use a splash of water or broth
  • 1 large yellow onion chopped
  • 4 large cloves garlic minced
  • 2 teaspoons dried tarragon
  • ¾ teaspoon dried thyme
  • ⅛ teaspoon poultry seasoning blend or a pinch of sage
  • ¼ teaspoon black pepper adjust to taste
  • 1 small lemon halved
  • 4½ cups water
  • ¾ teaspoon fine sea salt

Instructions

    Cup of Yum
  1. Set your instant pot to saute and add the oil. Cook the onion until softened, 7-8 minutes, stirring occasionally.
  2. Add the garlic, tarragon, thyme, poultry seasoning, and black pepper. Stirring frequently, cook for 1 minute. Add a squeeze of lemon and stir again, scraping the bottom of the pot. Cancel the saute.
  3. Add the rinsed lentils, water, and salt. Stir well. Secure and lock the lid in place, and set the vent knob to the sealed position. Cook at high pressure for 8 minutes. When the timer is done, carefully flip the vent knob for a pressure quick release. Remove the lid and let the soup stand for a few minutes.
  4. Using an immersion blender, puree the soup until smooth and creamy. Taste for salt and pepper, and add more lemon juice. Serve hot.

Notes

  • Yield: As written the recipe makes about 5 cups of soup. If using an 8-quart Instant Pot it's fine to double it. Be sure to stir well before locking on the lid to prevent the lentils from sticking to bottom, which could cause a burn warning.
  • Variations: I was going for super simple with this recipe. If you want to add other veggies, like carrots and celery, that's great! Also, have fun switching up the flavors. See the Variations section above for a few ideas.
  • Store leftover red lentil soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat thoroughly on the stovetop or in the microwave.

Nutrition Information

Calories 295kcal (15%) Carbohydrates 47g (16%) Protein 16g (32%) Fat 4g (6%) Cholesterol 0mg (0%) Fiber 10g (40%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 295

% Daily Value*

Calories 295kcal 15%
Carbohydrates 47g 16%
Protein 16g 32%
Fat 4g 6%
Cholesterol 0mg 0%
Fiber 10g 40%
Sugar 3g 6%

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