Instant Pot Lentil Soup
This Instant Pot Lentil Soup is a quick and comforting dish loaded with plant-based protein, veggies, and warming spices. A final splash of lemon juice brightens the flavors, and you’ll have a hearty, healthy soup that’s perfect for busy weeknights—ready in around 30 minutes from start to finish!
Servings: 6 people
Cost: $5
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.
