Name: Instant Pot Lentil Soup
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dried lentils, rinsed; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 tablespoons olive oil; 4 cups vegetable broth; 1 (14.5-ounce) can diced tomatoes; 1 bay leaf; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped

I make this Instant Pot Lentil Soup when I want a hearty, nourishing meal with minimal effort. The lentils cook quickly under pressure, creating a rich and flavorful soup packed with vegetables and warming spices.

Why You’ll Love This Recipe

I love how convenient the Instant Pot makes this recipe. Everything cooks in one pot, and the pressure cooking process helps the flavors blend beautifully in a short amount of time. The lentils become tender without turning mushy, and the soup turns out thick, comforting, and satisfying. I also appreciate how budget-friendly and protein-rich it is. Instant Pot Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dried lentils, rinsed
onion, diced
carrots, diced
celery, diced
garlic cloves, minced
olive oil
vegetable broth
diced tomatoes
bay leaf
ground cumin
dried thyme
salt
black pepper
lemon juice
fresh parsley, chopped

Directions

I turn the Instant Pot to sauté mode and heat olive oil.
I add the diced onion, carrots, and celery, cooking until softened.
I stir in the minced garlic and cook briefly until fragrant.
I add the rinsed lentils, vegetable broth, diced tomatoes, bay leaf, cumin, thyme, salt, and black pepper.
I secure the lid and set the valve to sealing.
I cook on high pressure for 12–15 minutes.
I allow a natural pressure release for about 10 minutes, then carefully release any remaining pressure.
I remove the bay leaf and stir in fresh lemon juice.
I taste and adjust seasoning if needed, then garnish with chopped parsley before serving.

Servings and timing

I usually get about 6 servings from this recipe.

Preparation time: about 10–15 minutes
Pressure cooking time: 12–15 minutes
Pressure release time: about 10 minutes
Total time: approximately 35–40 minutes

Variations

I sometimes add chopped spinach or kale at the end for extra greens. When I want a thicker texture, I blend a small portion of the soup and stir it back in. I also enjoy adding a pinch of smoked paprika or red pepper flakes for a little extra depth and warmth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm the soup on the stovetop over medium heat or microwave individual portions in short intervals. If the soup thickens in the refrigerator, I add a splash of broth or water to loosen it. Instant Pot Lentil Soup

FAQs

Do I need to soak the lentils first?

I do not soak lentils for this recipe. Rinsing them is enough before cooking.

Can I use red lentils instead of green or brown?

I can use red lentils, but they cook softer and create a thicker, more stew-like texture.

Can I freeze this soup?

I freeze it in airtight containers for up to 3 months and thaw overnight in the refrigerator before reheating.

How can I make it more flavorful?

I sometimes add extra herbs, a splash of vinegar, or additional spices to deepen the flavor.

Can I make this on the stovetop?

I simmer everything in a large pot for about 30–40 minutes until the lentils are tender.

Conclusion

I find this Instant Pot Lentil Soup to be one of the easiest and most comforting meals I can prepare. It is wholesome, flavorful, and perfect for meal prep or cozy evenings when I want something warm and nourishing.