Instant Pot Lentil Soup

5 from 2 votes

Learn how to make a healthy and flavorful high-protein lentil soup in the Instant Pot! Packed with veggies, protein-rich lentils, and fresh spinach, this easy recipe is perfect for a quick and nutritious meal.

Prep Time10

Cook Time50

Total Time1

Course: Instant Pot, Main Course, Soup

Cuisine: American, Balkan, Mediterranean, Plant-Based, Serbian

Servings: people

Calories: 239kcal

Author: Dr. Nena Stefanovic

Equipment

1 Pressure Cooker

Ingredients

1 cup green lentils dried, rinsed
1 tablespoon olive oil extra virgin
1 onion medium, chopped
2 carrots large, chopped
2 celery stalks chopped
1 clove garlic minced
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon turmeric
5 cups water
1 bay leaf
½ cup tomato sauce jarred
2 cups spinach fresh, chopped
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Sauté the Aromatics:

Set the Instant Pot to ‘Sauté’ mode and add the olive oil.
Once the oil is hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1 minute until fragrant.

Add Spices and Lentils:

Stir in the salt and pepper, cumin, paprika, and turmeric, cooking for about 30 seconds to release their aromas.
Add the rinsed lentils to the pot, stirring to combine with the vegetables and spices.

Add Liquid:

Pour in the 5 cups of water, vegetable broth, or chicken broth, stirring to ensure the ingredients do not stick to the bottom of the pot. Add the bay leaf.

Pressure Cook:

Secure the Instant Pot lid and set the valve to the ‘Sealing’ position.
Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the time to 20 minutes on high pressure.

Natural Release:

Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.

Adjust Consistency and Season:

Open the lid and stir the soup. For a thicker consistency, use an immersion blender to puree a portion of the soup until the desired texture is reached.
Season with additional salt and pepper to taste if needed.

Add the Spinach

Stir the freshly chopped spinach into the hot soup. The residual heat will wilt the spinach beautifully, adding a vibrant color and extra nutrients.

Season and Serve

Remove the bay leaf, then season the soup with salt and black pepper to taste. Ladle into bowls and serve warm with crusty bread or pita bread. Enjoy your healthy, flavorful lentil soup! Splash a squeeze of lemon juice on top for added freshness!

Video

Notes

These are the nutrition facts for 1 serving of this recipe.
Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.

Storage and Reheating

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days. If you’d like to keep it longer, portion the soup into freezer bags or freezer containers, leaving a little space for expansion, and freeze for up to 3 months.
Reheating (refrigerated): To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a microwave-safe bowl, heating it in 1-minute increments and stirring in between to ensure even heating.
Reheating (frozen): If frozen, thaw the soup overnight in the refrigerator. Then, reheat it using the methods above. If you’re in a hurry, you can warm it directly from frozen in a pot over low heat, adding a splash of water or broth to adjust the consistency.

Nutrition