Dive into the world of hearty vegetarian soup with this Instant Pot Lentil Soup – no soaking required. Lentils, the unsung heroes of a quick weeknight dinner, effortlessly transform in the Instant Pot, creating a culinary revelation.

In just 15 minutes of cook time (plus pressure build-up time), you’ll have a comforting bowl that defies the need for pre-soaking. Picture the beauty of lentils mingling with wholesome ingredients, showcasing the Instant Pot’s efficiency.

Prep is a breeze – dice an onion, carrots, and celery, and sauté them in the Instant Pot with olive oil. Add minced garlic for flavor, then toss in rinsed lentils, diced tomatoes, vegetable broth, and a blend of spices. Ground cumin, coriander, smoked paprika, and a bay leaf come together for robust flavors.

Seal the Instant Pot and set it to pressure cook for 15 minutes. As it works its magic, you’re free to attend to other tasks. When the timer dings, let the pressure release naturally for 10 minutes, unveiling a fragrant soup.

Resting for 10 minutes after cooking allows the flavors to meld, enhancing the taste. Serve this soup as a main course, garnished with fresh parsley if desired. For an extra zing, offer lemon wedges on the side.

This Instant Pot Lentil Soup isn’t just a recipe; it’s a celebration of simplicity coexisting with robust flavors, a reminder that a nutritious weeknight dinner can be effortlessly achieved. Enjoy the ease of lentils in a comforting bowl – a true testament to the Instant Pot’s culinary magic.

Instant Pot Lentil Soup

A quick and hearty Instant Pot Lentil Soup that skips the soaking step, ready in just 40 minutes. This vegetarian delight features lentils, veggies, and spices, creating a flavorful weeknight dinner. Effortless and nutritious, it's a testament to simplicity and efficiency in the Instant Pot. Garnish with parsley, squeeze a lemon, and enjoy a comforting bowl.

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Prep Time 15

Cook Time 15

Resting Time 10

Course Main Course, Soup

Cuisine Instant Pot, Vegetarian

Servings 6 servings

Calories 250 kcal

Equipment

Instant Pot
Chopping board
Knife
Ladle
Wooden spoon
Measuring cups and spoons

Ingredients

1 cup dry green or brown lentils rinsed
1 large onion diced
3 carrots diced
3 celery stalks diced
3 cloves garlic minced
1 can (14 oz ) diced tomatoes
6 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Lemon wedges for serving (optional)

Instructions

Start by rinsing the lentils under cold water and set them aside.
Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil and sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
Add minced garlic and continue sautéing for another 1-2 minutes until fragrant.
Pour in the diced tomatoes, lentils, vegetable broth, ground cumin, ground coriander, smoked paprika, bay leaf, salt, and pepper. Stir well to combine.
Close the Instant Pot lid and set the valve to the sealing position. Cancel the “Sauté” mode and set the Instant Pot to “Manual” or “Pressure Cook” mode for 15 minutes.
Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.
Open the lid and give the soup a good stir. Adjust salt and pepper according to your taste.
Let the soup rest for about 10 minutes before serving. This allows the flavors to meld.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges on the side.

Notes

You can customize this soup by adding other vegetables like spinach, kale, or bell peppers.
For a protein boost, consider adding a can of drained and rinsed chickpeas.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on the stove or in the microwave.

Keyword instant Pot, Lentils, Quick and Easy, Soup, Vegetarian