Instant Pot Lentil Soup: Quick Comfort Food
A nutrient-packed, pressure-cooked lentil soup that delivers the richness of slow-cooked flavors in 28 minutes. This adaptable recipe combines aromatics and spices to create a satisfying, thick broth with options for varying textures using different lentil types.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 cup dry red, green, or brown lentils
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Select the Sauté function; cook onions until softened (2-3 minutes). Add garlic, carrots, and celery; sauté for 5 minutes.
- Stir in tomato paste and cook for 1 minute. Add lentils, broth, turmeric, paprika, bay leaf, and thyme.
- Close and lock the lid; set to High Pressure for 8 minutes. Allow natural pressure release for 10 minutes before quick release.
- Remove bay leaf and season with salt. Adjust consistency by adding more broth if desired. Garnish with herbs before serving.
Notes
Adjust spice levels or add diced tomatoes for more acidity.
Red lentils yield a creamier texture; green/brown lentils hold shape.
Store in an airtight container for 4-5 days or freeze for 2-3 months.
Red lentils yield a creamier texture; green/brown lentils hold shape.
Store in an airtight container for 4-5 days or freeze for 2-3 months.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 48g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 500mg | Fiber: 12g | Sugar: 4g