Discover the ultimate in quick, healthy, and incredibly flavorful dining with this **Instant Pot Lentil Soup**. This vegan delight is a symphony of aromatic spices—cumin, turmeric, coriander, paprika, and cinnamon—perfectly complementing the hearty red lentils and sweet carrots. The result is a wonderfully creamy, satisfying, and filling soup that effortlessly cooks in your pressure cooker in mere minutes!
Instant Pot Lentil Soup: A Quick, Healthy, and Flavorful Vegan Meal
In response to many requests for more pressure cooker recipes, I’ve created an **Instant Pot Lentil Soup** version of my highly popular Moroccan Carrot Red Lentil Soup. This recipe is not just easy and healthy, but in my humble opinion, it stands out as one of the best Instant Pot lentil soups you’ll ever make. The convenience of the Instant Pot transforms meal preparation, allowing you to simply combine ingredients and let the appliance work its magic, delivering a delicious, wholesome meal with minimal effort.
For those who love quick, one-pot meals, the Instant Pot is a game-changer. My past experiments with pressure cooking, such as the Instant Pot Turkey Taco Pasta and Instant Pot Chicken Tortilla Soup, have proven just how simple and delicious Instant Pot cooking can be. This lentil soup continues that tradition, offering a family-friendly meal brimming with rich, comforting flavors.
If you haven’t experienced the magic of this flavorful lentil soup, it’s a must-add to your recipe rotation. I especially find myself gravitating towards it during the colder winter months. The exquisite blend of warming spices, coupled with the earthiness of red lentils, creates a rich and deeply comforting culinary experience. For those without an Instant Pot, don’t worry! You can still enjoy these incredible flavors with my easy stove-top version for Moroccan Red Lentil Soup.
Why Choose Instant Pot Lentil Soup?
This Instant Pot Lentil Soup isn’t just delicious; it’s a powerhouse of nutrition and convenience, making it an ideal choice for a variety of lifestyles.
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A Health-Conscious Choice: This soup is a testament to healthy eating, being naturally **vegan, gluten-free, and packed with protein**. Red lentils are an excellent source of plant-based protein and dietary fiber, promoting satiety and digestive health. Combined with carrots and other spices, it offers a generous dose of essential vitamins and antioxidants. It’s a complete meal that nourishes your body from the inside out, making it perfect for plant-based diets, those managing gluten sensitivities, or anyone looking to boost their nutrient intake.
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Perfect for Meal Prep and Freezing: One of the greatest advantages of this recipe is its freezer-friendly nature. Preparing a large batch means you can enjoy delicious, healthy meals throughout the week or save them for busy days. To freeze, allow the soup to cool completely to room temperature. Then, transfer it to an airtight container or freezer-safe bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw the soup in the refrigerator overnight and gently reheat it on the stove over low heat until warmed through. This makes it an invaluable addition to any meal prep routine, ensuring you always have a wholesome, ready-to-eat option on hand.
Customizing Your Instant Pot Lentil Soup
One of the best aspects of this lentil soup is its incredible versatility. Feel free to get creative and adapt it to your taste preferences or whatever ingredients you have on hand.
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Add Extra Protein with Beans: While lentils are already protein-rich, you can enhance the soup’s texture and nutritional value by adding other beans. Chickpeas, cannellini beans, or even black beans would be fantastic additions, providing more fiber and a different mouthfeel.
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Boost with More Vegetables: This soup is a perfect canvas for incorporating additional vegetables. Consider cauliflower florets for added bulk and nutrients, finely diced jalapeños if you crave a little heat, or chunks of potatoes or sweet potatoes for extra heartiness and a touch of sweetness. Leafy greens like spinach or kale can also be stirred in at the end for an extra boost of vitamins.
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Elevate with Flavorful Garnishes: Garnishes are your secret weapon for taking this soup to the next level. A sprinkle of crumbled feta cheese adds a lovely tangy, salty contrast (note: this will make the soup no longer vegan). Fresh herbs like a generous handful of chopped cilantro or parsley brighten the flavors. For a thicker, creamier soup, swirl in a dollop of plain Greek yogurt (or a non-dairy alternative) just before serving. A drizzle of good quality olive oil or a squeeze of fresh lemon juice also adds a refreshing finish.
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Introduce Meat for a Heartier Meal: If you’re not strictly vegan or vegetarian, this soup is delicious with added meat. Try browning some Italian sausage, diced chicken, or ground pork with the onions and carrots at the beginning. Crispy bacon bits sprinkled on top before serving also add a wonderful smoky flavor and crunch.
Crafting Your Instant Pot Lentil Soup: A Step-by-Step Guide
Making this hearty lentil soup in your Instant Pot is incredibly straightforward, transforming simple ingredients into a gourmet-level meal.
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Sautéing the Aromatics: Begin by activating the sauté function on your Instant Pot. Add olive oil, allowing it to heat before introducing the chopped sweet onion and minced garlic. Sauté these for about 2 minutes until fragrant and softened, creating a flavorful base for your soup.
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Building Flavor with Spices and Carrots: Next, add the carrots and the array of vibrant spices: cumin, turmeric, coriander, paprika, and cinnamon. Continue to sauté for another 4 minutes, stirring occasionally, until the carrots begin to tenderize and the spices release their intoxicating aromas. At this stage, pour in a cup of vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze it, ensuring no flavorful bits are left behind and preventing a “burn” notice during pressure cooking.
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Pressure Cooking to Perfection: Turn off the sauté function. Add the thoroughly rinsed red lentils and give the mixture a good stir to combine. Layer the diced tomatoes on top, but do not stir them in. This layering helps prevent the tomatoes from scorching. Secure the lid on your Instant Pot, ensure the sealing ring is properly in place, and set the vent to the sealed position. Cook on MANUAL HIGH pressure for just 3 minutes. Remember, the Instant Pot will take some time to come to pressure before the cooking countdown begins.
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Releasing Pressure and Finishing Touches: Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the knob to the venting position. Stand back and allow all the steam to escape completely before unlocking and removing the lid away from your face. For a smoother consistency, use an immersion blender directly in the pot to purée a portion or all of the soup. Alternatively, for a chunkier texture, you can leave it as is. Taste the soup and adjust the seasoning with salt and pepper as needed. Finish with your favorite garnishes such as fresh cilantro, a dollop of creamy yogurt (or a vegan alternative), and a pinch of crushed red pepper for a subtle kick.
Perfect Pairings for Your Lentil Soup
This Instant Pot Lentil Soup is a satisfying meal on its own, but it also pairs beautifully with a variety of side dishes to create a more complete and delightful dining experience.
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Refreshing Salads: A light and crisp salad provides a wonderful contrast to the warm, hearty soup. Consider a Zucchini Chickpea Salad for a burst of freshness and added protein, or a Simple Massaged Kale Salad with Lemon Dressing for a vibrant, nutrient-rich side.
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Roasted Vegetables: Roasted vegetables bring out their natural sweetness and offer a different texture. Turmeric Roasted Cauliflower echoes some of the soup’s spices, while Za’atar Roasted Cauliflower with Yogurt Tahini Sauce adds an intriguing Middle Eastern flair.
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Hummus and Pita: For a classic Mediterranean combination, serve your lentil soup with a generous bowl of traditional hummus or a bright lemon hummus, accompanied by warm pita bread for dipping.
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Crusty Bread: A simple, crusty loaf of bread is always a welcome addition, perfect for soaking up every last drop of the flavorful broth.
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Instant Pot Lentil Soup
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Ingredients
- 2 Tablespoons olive oil
- 1/2 medium sweet onion, chopped
- 3 chopped garlic cloves, minced
- 2 cups carrots , peeled and chopped
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper, {optional}
- 2 cups red lentils, rinsed until water runs clear
- 1 can diced tomatoes
- 5 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro
- Dollop of yogurt
- Crushed red pepper
Instructions
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Add 2 Tablespoons of olive oil to your pressure cooker or Instant Pot. Turn the Instant Pot to sauté. Add the onion and garlic and sauté for about 2 minutes until fragrant.
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Add the carrots and all the spices (cumin, turmeric, coriander, paprika, cinnamon, and optional crushed red pepper) and continue to sauté for another 4 minutes, or until the carrots start to become tender and the spices are aromatic. Pour in 1 cup of broth and stir well to deglaze the bottom of the Instant Pot, scraping up any browned bits. This prevents a “burn” notice.
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Turn the Instant Pot off.
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Add in the thoroughly rinsed red lentils and give it a good stir. Add the remaining 4 cups of vegetable broth and the diced tomatoes to the top, but do not stir the tomatoes. Close the lid and make sure the steam release vent is sealed.
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Set the Instant Pot to MANUAL HIGH Pressure for 3 minutes. (Remember it will take some time for the Instant Pot to come to pressure before the cooking countdown begins.)
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Once the pressure cooker is done, do a quick release by carefully turning the knob to vent. Wait for all of the pressure to be released completely. Turn off the pressure cooker and carefully remove the lid, opening it away from you to avoid steam.
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Use a handheld immersion blender directly in the pot or transfer batches to a regular blender to puree the soup to your desired consistency. You can also leave it as is for a chunkier texture. Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh cilantro, a dollop of yogurt (or dairy-free alternative), and a sprinkle of crushed red pepper.
Notes
- This recipe makes approximately 6 cups of delicious soup, perfect for multiple servings or meal prepping. This soup freezes exceptionally well if you have leftovers, making it an ideal candidate for batch cooking.
- While vegetable broth keeps this recipe vegan, feel free to substitute with chicken broth for a different flavor profile if dietary restrictions are not a concern.
- For a thicker soup, you can add 2-3 Tablespoons of tomato paste to the pot once the onion, garlic, and carrots have cooked down during the sautéing stage. Other delightful additions to consider include cooked quinoa or couscous for extra texture, chickpeas for more protein, grilled chicken (if not keeping it vegan), or vegetables like butternut squash or zucchini for added sweetness and nutrition.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from my Moroccan Red Lentil Soup