Instant Pot Lentil Soup

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If you’re looking for a warm, cozy meal that you can make in almost no time at all, then you’ve stumbled upon the perfect recipe.

This Instant Pot Lentil Soup is not only hearty and delicious, but it’s also packed with nutrients and flavors that will warm your soul.

With just a handful of ingredients and the magic of the Instant Pot, dinner is ready before you know it.

This soup is perfect for busy weeknights, meal prepping, or just indulging in some comfort food.

Let’s dive into why you should make this dish today!

Why This Recipe Is a Must-Try

This Instant Pot Lentil Soup is not just another soup recipe; it’s a game changer! Lentils are not only budget-friendly but also loaded with protein and fiber, making this soup a nutritious option for everyone.

The combination of vegetables and spices brings warmth and depth to the dish, while the Instant Pot ensures that everything cooks to perfection in one pot, making clean-up a breeze.

Plus, it’s incredibly versatile and can be adjusted to fit your tastes.

Whether you stick to the original recipe or switch it up, this soup is sure to impress.

Ingredients

• 1 ½ cups (300 g) brown lentils, rinsed, no need to presoak
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 14.5 oz (400 g) canned diced tomatoes, do not drain
• 2 dried bay leaves
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 5 cups (1.2 liters) vegetable stock
• 2 cups (100 g) baby spinach leaves

How To Make Instant Pot Lentil Soup

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients.

Rinse the brown lentils under cold water and set them aside.

Dice the onion, carrots, and celery so everything is ready to go.

Mince the garlic, and have your canned tomatoes and spices nearby.

Step 2: Sauté the Vegetables

Turn your Instant Pot to the sauté function.

Once it’s hot, add a splash of vegetable stock (or oil if you prefer).

Add the diced onion, carrots, and celery to the pot, stirring occasionally.

Sauté for about 5 minutes or until the vegetables start to soften.

Next, add the minced garlic and sauté for another minute until fragrant.

Step 3: Add Lentils and Spices

Now it’s time to add the rinsed lentils to the pot.

Add the canned diced tomatoes (with their juices), bay leaves, ground cumin, dried oregano, dried thyme, smoked paprika, salt, and black pepper.

Stir everything together to ensure the lentils are coated with the spices.

Step 4: Add Vegetable Stock

Pour in the vegetable stock and stir everything one last time.

Make sure nothing is sticking to the bottom of the pot, as this can cause a burn warning when cooking.

Step 5: Pressure Cook

Secure the lid on the Instant Pot, making sure the valve is set to sealing.

Select the pressure cook function and set the timer for 15 minutes.

It will take some time for the pot to come up to pressure, but don’t worry, that’s part of the magic!

Step 6: Release the Pressure

Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes.

After that, carefully switch the valve to venting to release any remaining pressure.

Once safe, open the lid and remove the bay leaves.

Step 7: Add Spinach and Serve

Stir in the baby spinach leaves, allowing them to wilt into the warm soup.

Taste and adjust the seasoning if necessary, adding more salt or spices according to your preference.

Ladle the soup into bowls and serve warm.

Expert Tips

• For a creamier soup, use an immersion blender to blend a portion of the soup before adding the spinach.
• Don’t skip the sauté step! It enhances the flavor by developing the natural sweetness of the vegetables.
• Feel free to add other vegetables based on what you have in your fridge, like bell peppers or zucchini.
• If you like it spicy, consider adding a pinch of cayenne pepper or crushed red pepper flakes.

Variations and Customizations

• Replace brown lentils with green or red lentils for a different texture and flavor.
• Add cooked sausage or shredded chicken for a heartier meal.
• For a vegan option, keep it as is or add coconut milk for a creamy twist.
• Switch the spinach with kale or Swiss chard for added nutrient diversity.

How to Store Leftovers

Once the soup has cooled, transfer it to airtight containers.

It will keep well in the refrigerator for about 4 to 5 days.

If you want to store it for a longer time, consider freezing the soup.

Make sure to use freezer-safe containers and leave some space for expansion.

When you’re ready to enjoy, simply thaw and reheat on the stove or in the microwave.

FAQ

Can I use dried lentils other than brown lentils?

Absolutely! You can use green lentils or red lentils as well, but keep in mind that cooking times may vary.

Red lentils will cook much faster and may break down more.

Is this soup gluten-free?

Yes, this Instant Pot Lentil Soup is gluten-free as it only contains lentils, vegetables, and spices that are all naturally gluten-free.

Can I make this soup in a regular pot instead of an Instant Pot?

Yes! Simply sauté the vegetables in a large pot, then add the rest of the ingredients and bring to a boil.

Reduce the heat and simmer for about 30-40 minutes, or until the lentils are tender.

How can I make this soup spicier?

If you want to add some heat, try adding crushed red pepper flakes or a dash of hot sauce when sautéing the vegetables or at the end just before serving for a spicy kick.

Conclusion

This Instant Pot Lentil Soup may just become a staple in your kitchen! With its simple ingredients, delicious flavor, and nutritious benefits, it’s the perfect dish to whip up for a quick weeknight dinner or a cozy meal to share with friends and family.

Don’t hesitate to make this recipe your own with your favorite add-ins or variations.

Enjoy the warmth and comfort this soup brings to your table! Happy cooking!

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