This instant pot lentil soup is what I make on busy weeknights when I need dinner fast and want something filling. It's simple, it's warm, and it's packed with protein.
Build Your Own Lentil Soup Kit
A great lentil soup needs great lentils - and the right spices to bring out their earthy, nutty flavor. These specialty pantry staples are what separate a basic soup from one worth making again and again.
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🫘 Red Lentils (Masoor Dal)
Why these lentils: Red lentils break down into a silky, creamy texture that thickens the soup naturally. They cook in 20 minutes and absorb spices beautifully - no soaking needed. -
🔥 Ground Cumin (Whole or Pre-ground)
Why quality cumin: Fresh, aromatic cumin is the backbone of every great lentil soup. The difference between good cumin and the dusty jar in the back of your cabinet is night and day. -
🌶️ Smoked Paprika (Pimentón)
The depth builder: A teaspoon of real smoked paprika adds that warm, smoky complexity that makes people ask for the recipe. It’s the secret weapon of every great soup. -
🫒 Extra Virgin Olive Oil
For finishing: A generous drizzle of good EVOO right before serving adds fruity richness and makes the soup taste restaurant-quality. Don’t skip this step. - 🌀 KitchenAid Hand Blender
For the texture: blend half the pot and leave the rest whole. That is the trick that makes lentil soup creamy without cream, and doing it in the pot beats decanting hot soup into a blender.
What Are the Nutritional Benefits of Lentils?
Lentils are a great source of plant-based protein. One cup of dried lentils has around 48 grams of protein, so each bowl of this soup gives you 8-12 grams of protein or more, depending on portion size. They also bring iron, folate, and magnesium.
They're high in dietary fiber too, which keeps you full and helps keep blood sugar steady. The complex carbohydrates give you slow, steady energy instead of a crash.
Lentils also contain antioxidants in the form of polyphenols.
Lentil soup around the world
Lentil soup shows up in a lot of cuisines. This recipe sticks to a familiar mix of spices and vegetables, but here are a few regional versions worth knowing:
- Middle Eastern Lentil Soup (Shorbet Adas) - Often made with red lentils, onions, cumin, and a touch of lemon for brightness. You'll find this served with crispy pita bread or flatbread, and garnished with fresh herbs. It's known for a silky, creamy texture when pureed.
- Indian Dal – Dal is everyday food in India, with many regional varieties like Toor Dal (pigeon peas) or Masoor Dal (red lentils). Turmeric, garam masala, mustard seeds, and chili are common. It's often finished with a tadka: spices fried in hot oil and poured over at the end.
- Italian Lentil Soup - In Italy, lentils are simmered with onions, carrots, celery, tomatoes, and sometimes pancetta. The soup may be paired with a drizzle of olive oil, fresh herbs like rosemary, and a sprinkle of Parmesan cheese.
- French Lentil Soup - Made with the distinctive Puy or green lentils, this variation usually includes mirepoix (onion, celery, and carrot), garlic, bay leaves, thyme, and sometimes bacon or sausage. It's hearty and served with crusty bread.
- Caribbean Lentil Soup – You might find coconut milk, sweet potatoes, and Scotch bonnet peppers for heat. Fresh thyme, green seasoning, and allspice are common too.
Jump to:
- What Are the Nutritional Benefits of Lentils?
- Lentil soup around the world
- What Ingredients Do You Need for Instant Pot Lentil Soup?
- How Do You Make Instant Pot Lentil Soup?
- What Substitutions Can You Make for Lentil Soup?
- Variations
- What Equipment Do You Need?
- How Do You Store Instant Pot Lentil Soup?
- Don't overcook the lentils
- Frequently Asked Questions About Lentil Soup
- More plant-based recipes
- What to serve with lentil soup
- Instant Pot Lentil Soup
What Ingredients Do You Need for Instant Pot Lentil Soup?
- Onion, carrot, and celery: the classic mirepoix base for soup
- Garlic
- Lentils: black beluga, brown, or green all work great
- Tomato paste: adds a little tang and body
- Warm spices like cumin and curry powder
- Frozen or fresh kale: adds extra nutrients and greens without the fuss
- Broth: choose vegetable or chicken, depending on your preference
- Lemon juice: stirred in at the end to brighten the pot
See recipe card for quantities.
How Do You Make Instant Pot Lentil Soup?
- Step 1: Sauté diced onion, carrot, and celery in the Instant Pot until onions turn translucent. Stir in minced garlic for extra flavor.
- Step 2: Mix in tomato paste, cumin, curry powder, and thyme. Cooking them briefly in the pot brings out their fragrance.
- Step 3: Add rinsed lentils, kale, and your broth of choice. Stir well to combine.
- Step 4: Lock the lid, set the Instant Pot to high pressure for about 8 minutes, then do a quick release after 5 minutes of natural pressure release. Finally, stir in lemon juice.
Hint: Be sure to scrape the bottom of the Instant Pot after sautéing to avoid the "Burn" warning. This soup thickens up nicely, so feel free to add more broth for a lighter consistency if you prefer.
What Substitutions Can You Make for Lentil Soup?
- Broth – Use vegetable broth instead of chicken broth to keep it vegetarian or vegan.
- Kale - Spinach or Swiss chard are great alternatives if you don't have kale.
- Spice Level - Adjust or omit curry powder to suit your spice tolerance.
Variations
- Spicy - Stir in crushed red pepper flakes or drizzle hot sauce for an extra kick.
- Deluxe - Top each bowl with crispy onions or a swirl of coconut cream for a creamy finish.
- Kid Friendly - Tone down the spices or add some croutons to make it fun for little ones.
What Equipment Do You Need?
You'll need an Instant Pot (or any multi-cooker pressure cooker) to make this recipe super quickly. If you have a different model, just make sure you know how to adjust to a high-pressure setting. For best results, use a wooden spoon to scrape the bottom after sautéing.
Here's a link to the Instant Pot model I use, if you'd like to get the same one.
How Do You Store Instant Pot Lentil Soup?
Lentil soup stores really well in the fridge for 3-4 days. Simply reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen it if it's too thick. It also freezes nicely for up to 3 months, so go ahead and make a large batch!
Don't overcook the lentils
Lentils only need a short time under pressure. Let the pressure release naturally for 5 minutes before you quick release so they keep their texture.
Frequently Asked Questions About Lentil Soup
Common Questions About Lentil Soup
How long does it take to cook lentils in the Instant Pot?
Generally, brown or green lentils cook in 8 to 10 minutes at high pressure, plus a brief natural release. That speed is why the Instant Pot works so well for lentils.
Should lentils be soaked before making soup?
No soaking is required for lentils in the Instant Pot. They cook tender in just minutes. However, rinsing them before use is a good practice to remove any debris.
Does lentil soup burn belly fat?
While lentil soup is nutritious, high in protein, and can be part of a balanced diet, there's no single food that directly burns belly fat. It can support weight management by keeping you full and energized, but overall lifestyle factors matter most for fat loss.
More plant-based recipes
Looking for other recipes like this? Try these:
What to serve with lentil soup
These are my favorite dishes to serve with this Instant Pot Lentil Soup:
Instant Pot Lentil Soup
Equipment
- Instant Pot (or another multi-cooker)
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion about 1 medium onion
- ½ cup chopped carrot about 1 medium carrot
- ½ cup chopped celery about 1 stalk
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 3-4 teaspoon ground cumin about 1 tbsp
- 1 teaspoon curry powder
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- 1 cup lentils brown, green, or black beluga, rinsed
- ½ bag frozen kale about 5-6 ounces
- 5 cups low-sodium vegetable or chicken broth adjust for thickness
- ½ lemon juiced
- Salt and black pepper to taste
Instructions
Sauté the Aromatics
- Set your Instant Pot to "Sauté."
- Add olive oil and heat until shimmering.
- Sauté onion, carrot, and celery for 3-4 minutes or until onions are translucent.
- Add minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Add Tomato Paste & Spices
- Stir in tomato paste, cumin, curry powder, thyme, and a pinch of salt and pepper.
- Cook for about 30-60 seconds to allow the tomato paste to caramelize slightly and spices to become fragrant.
Combine Lentils & Kale
- Add the rinsed lentils, frozen kale, and bay leaf to the pot.
- Stir gently to combine with the sautéed ingredients.
Pour in the Broth
- Add broth to the pot, scraping the bottom with a wooden spoon to release any browned bits (helps prevent a "Burn" notice).
- Taste the liquid and adjust salt and pepper as needed.
Pressure Cook
- Cancel the "Sauté" function.
- Lock the Instant Pot lid in place, ensuring the valve is set to "Sealing."
- Pressure Cook (Manual) on High for 8 minutes. (It may take 10-12 minutes to reach pressure.)
Release Pressure
- After the 8-minute cycle, allow 5 minutes of Natural Release, then perform a Quick Release for any remaining pressure.
- Carefully remove the lid.
Finish & Serve
- Remove the bay leaf.
- Stir in the lemon juice for brightness.
- Taste again and adjust seasonings (salt, pepper, or spices) if needed.
- Serve hot with optional garnishes (fresh parsley or cilantro) and crusty bread.
Notes
- Thickness: If you prefer a thicker soup, reduce broth to about 4 cups initially and add more later if needed.
- Lentil Types: Brown, green, or black lentils hold their shape well. Red lentils cook faster and tend to break down (if using red, reduce cook time to 5 minutes).
- Substitutions: Spinach or Swiss chard can replace kale. Vegetable broth can replace chicken broth for a vegetarian or vegan option.
- Storage: Leftovers will keep in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat with extra broth if it has thickened.
- Protein Boost: One cup of dried lentils contains around 48g of protein, meaning each serving offers roughly 8-12g (depending on portion size).
- Serving Suggestions Enjoy with a slice of crusty bread, cornbread, or a side salad. Top with fresh herbs (parsley, cilantro) or a drizzle of olive oil for extra flavor.
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