A dump-and-done essential lentil soup for the Instant Pot. So easy and nutritious, you’ll be making it all year long.
Why you’ll love this recipe
When temperatures start to dip, nothing is better than a warm, nourishing soup. During the fall and winter months, we make this soup on repeat so often that it has earned the title of “essential.” Why do we love it so much?
- It requires minimal effort: This soup is perfect for those days when you want to eat right but have no time and the last thing you want to do is stand over a hot stove. All you have to do is roughly chop a few veggies, throw everything in the Instant Pot, and let it work its magic. It’s even easier to work this dish into your weeknight rotation if you chop the veggies over the weekend and soak the lentils overnight so everything is ready to go.
- It’s so nutritious: Lentils, onions, garlic, carrots, celery, spices…this high-protein soup features a lineup of nutrition superstars. You’ll be well on your way to meeting your recommended daily nutrition requirements.
- It’s comforting: Soup is inherently a feel-good food. This one is humble, understated, and deeply nourishing. Serve it hot and take the time to savor each mouthful, knowing that you’re doing something good for your body.
Ingredients
- Green lentils: Green lentils (which are actually brownish in color) work especially well here because they hold their shape when cooked under pressure. Lentils are a fantastic source of protein, fiber, and vitamins. They are particularly known for their heart-healthy benefits, including lowering blood pressure.
- Red onion: Yellow onions will work fine as well, but I prefer red because they are higher in quercetin (which has antioxidant and anti-inflammatory benefits).
- Carrots: A good source of beta carotene, which supports eye health.
- Celery: Adds depth of flavor. Celery also adds fiber and antioxidants.
- Garlic: Amps up the flavor. Garlic is also known for helping to maintain healthy blood pressure.
- Yukon gold potatoes: These potatoes have ultra-thin skin, so no need to peel them before adding them to the Instant Pot.
- Low-sodium vegetable broth: Adds subtle flavor to the soup. If you want to reduce the sodium content even further, feel free to substitute water, but you may need to increase the seasoning levels to compensate.
- Bay leaves: For depth of flavor. Make sure to remove them from the soup before serving.
- Tomato paste: Adds highly concentrated tomato flavor, giving depth and savoriness. I prefer using tomato paste in a tube (as opposed to a can) for convenience: it makes it easy to use only what you need and store the rest for later.
- Dried oregano: Adds a savory taste, along with nutritional benefits, including boosting immunity and reducing inflammation.
- Dried thyme: Like oregano, thyme also adds savory undertones to the soup. Dried thyme is a good source of vitamins A and C.
- Kosher salt: It’s totally optional in this soup, but having made this soup both with and without salt, I find that adding a modest amount goes a long way toward creating a more developed, well-balanced flavor. I use kosher salt, which has slightly less sodium than table salt, but any type of salt works fine.
- Red wine vinegar: A splash of red wine vinegar adds acidity, which boosts the flavor without being overwhelming.
- Freshly cracked black pepper: For seasoning.
See recipe card for quantities.
Instructions
- Step 1: Soak the lentils in water for at least 30 minutes. While the lentils are soaking, dice the vegetables and measure the spices.
- Step 2: Drain the lentils with a colander and add them to the Instant Pot. Add the onion, carrots, celery, garlic, potatoes, broth, bay leaves, tomato paste, oregano, and thyme.
- Step 3: Stir the contents of the Instant Pot to ensure that everything is submerged in the vegetable broth.
- Step 4: Lock the Instant Pot lid in place by turning it to the right until it beeps. Set the Pressure Release knob to Sealing.
- Step 5: Select Pressure Cook on High for 5 minutes and press Start.
- Step 6: After the 5-minute timer finishes and beeps, let the pressure release naturally for at least 10 minutes. Then, switch the Pressure Release knob from Sealing to Venting and allow any remaining pressure to release until the Float Valve drops. Remove the lid.
Equipment
- Instant Pot (I used a 6-quart Instant Pot)
- Colander
Substitutions
- Freshly squeezed lemon juice may be substituted for red wine vinegar.
- Water or sodium-free vegetable broth may be substituted for low-sodium vegetable broth, but you may need to add more spices, salt, and/or vinegar to boost the flavor.
Storage
Store any leftovers in the fridge for 4 to 5 days. If you need to store them longer, freeze the soup for up to 3 months.
FAQ
Why soak lentils?
Soaking lentils helps reduce the cook time and helps make them more digestible by breaking down the components that can cause gas and bloating.
Can I add greens to the soup?
Yes! Feel free to add in a couple of handfuls of kale or spinach to up the nutritional value even more. For best results, hold off on adding them until after the soup has fully cooked and you lift the lid. Stir the greens in for a few minutes, then add the red wine vinegar and pepper to finish.
How do I make the soup thinner?
This soup is naturally on the thick side, more like a stew. If you prefer your soup to be thinner, simply add an additional ½ cup of low-sodium vegetable stock or water before sealing the Instant Pot. You may need to adjust the seasoning level slightly to compensate for the increased liquid.
Related
Essential Instant Pot Lentil Soup
A dump-and-done essential lentil soup for the Instant Pot. So easy and nutritious, you’ll be making it all year long.
Equipment
- Instant Pot
- colander
Ingredients
- 1 cup green lentils
- ½ cup red onion diced
- ½ cup carrots diced (approximately 2 medium stalks)
- 5 garlic cloves minced
- 1⅓ cup Yukon gold potatoes diced (approximately 1 medium potato)
- 3 cups low-sodium vegetable broth
- 2 bay leaves
- 1½ tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt (optional)
- ½ to 1½ tablespoons red wine vinegar
- freshly cracked black pepper
Instructions
- Soak the lentils: Soak the lentils in water for at least 30 minutes. While the lentils are soaking, dice the vegetables and measure the spices.
- Fill the Instant Pot: Drain the lentils with a colander and add them to the Instant Pot. Add the onion, carrots, celery, garlic, potatoes, broth, bay leaves, tomato paste, oregano, and thyme. Stir well.
- Cook: Lock the lid in place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 5 minutes and press Start.
- Release the pressure: After the 5-minute timer finishes and beeps, let the pressure release naturally for at least 10 minutes. Following the 10-minute natural pressure release, switch the Pressure Release knob from Sealing to Venting and allow any remaining pressure to release.
- Serve: When all pressure has released and the metal Float Valve drops, open the Instant Pot and remove the bay leaves. Add ½ tablespoon of vinegar and freshly cracked black pepper. Stir well. Taste and add additional vinegar and pepper, to adjust to your preferences.
Notes
- Refrigerate any leftovers, which will keep well for 4 to 5 days.