Nourish your loved ones with a warm bowl of hearty lentils in a spicy tomato broth—an ideal dinner for cold nights.
When the temperature dips, I like to cozy up with a filling and flavorful bowl of lentil soup. Each bite is so comforting, I have no choice but to melt into my seat with satisfaction.
With the Instant Pot, crafting this classy restaurant-level soup is surprisingly easy. Instant Pot lentil soup starts with sautéed onion, carrots, celery, and garlic. Then, this fragrant mixture is seasoned with salt, pepper, paprika, chili powder, thyme, and oregano—a splendid blend of savory, smoky, and herbaceous flavors.
Luckily, Instant Pot lentil soup offers a lot of room for experimentation. Craving a little more heat? Add a dash of your favorite hot sauce or half a teaspoon of cayenne pepper. Make sure to taste-test your seasoned veggies before adding the lentils in step three. The stronger the flavor, the better, in my opinion. Why? Because then the lentils and tomato broth soak up all the seasonings, allowing everything to meld just right.
At the end of cooking, Instant Pot lentil soup comes out tasting smoky, salty, and a little tangy. That, plus the tender lentils and cooked greens, makes it an iconic soup that’s hard to say no to.
What makes the Instant Pot incredible
While pressure cookers have been around for generations, the Instant Pot is a unique invention that has blown up in popularity during the past decade. Robert Wang, a Canadian inventor, launched the Instant Pot in 2009 with the intention to share it with every North American kitchen. This appliance has the ability to cook food more quickly with steam than boiling water on the stove, which both speeds up the cooking process and helps the food retain more nutrients. Since Wang’s original desire was to create something that would help him easily make a healthy meal (instead of getting fast food takeout), today, that’s exactly what many people around the world are doing with the epic Instant Pot.
How do I store leftovers?
Once cooled to room temperature, you can either keep the lentil soup in its original bowl and cover it with plastic wrap, or transfer it to an airtight container. Refrigerate it for up to 5 days, or use a freezer-safe container and freeze for 2-3 months. If you go this route, make sure to let it thaw in the fridge overnight before reheating. Then you can either pop it back in the Instant Pot on ‘Warm’ for 15-25 minutes, or you can heat it up on the stove over medium heat, stirring occasionally so it warms all the way through.
Serving suggestions
To decorate it with both color and flavor, garnish your bowl of Instant Pot lentil soup with freshly chopped parsley and grated Parmesan cheese. Pair it with Bazlama (Turkish Flatbread), Sweet Potato Cornbread, or Potato Rolls for dipping. This soup also tastes phenomenal with Turmeric Rice and Roasted Broccoli or Quinoa Fried Rice and Kale Salad. The choice is yours!
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups French green lentils, rinsed
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- Juice of 1 lemon
- 2 cups baby spinach, or chopped kale
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, optional
Instructions
- Set your Instant Pot to sauté mode. Heat the olive oil and add the diced onion. Cook until the onion is soft and translucent, about 5-7 minutes.
- Add the carrots, celery, and minced garlic. Sauté for about 3 minutes. Stir in salt, black pepper, smoked paprika, chili powder, dried thyme, and dried oregano.
- Stir in the lentils and pour in the diced tomatoes, crushed tomatoes, and vegetable broth. Add the bay leaves. Close the lid, seal the Instant Pot, and set to high pressure for 15 minutes. Allow a natural pressure release for about 10 minutes.
- Remove the bay leaves. Stir in the lemon juice and add the baby spinach. Let the greens wilt for about 2 minutes. If the soup needs more liquid, add some broth to reach your desired consistency. Taste and adjust seasonings if needed.
- Ladle the hot soup into bowls. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve with crusty bread for an extra touch.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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