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Instant Pot Lentil Soup

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A hearty and nourishing Instant Pot lentil soup packed with vegetables, tender lentils, and warming spices, ready in under an hour.

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

Instructions

  1. Set the Instant Pot to sauté mode and heat olive oil.
  2. Add diced onion, carrots, and celery. Cook for 4–5 minutes until softened.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add lentils, vegetable broth, diced tomatoes, bay leaf, cumin, thyme, salt, and black pepper.
  5. Secure the lid and set the valve to sealing.
  6. Cook on high pressure for 12–15 minutes.
  7. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
  8. Remove the bay leaf and stir in lemon juice.
  9. Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.

Notes

  • No soaking is required; simply rinse lentils before cooking.
  • Blend a small portion of the soup for a thicker texture.
  • Add spinach or kale at the end for extra greens.
  • Store in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Add a splash of broth or water when reheating if the soup thickens.

Nutrition

Find it online: https://recipesbyliza.com/instant-pot-lentil-soup/