This post may contain affiliate links. Please read our disclosure policy.
A hearty, high-fiber lentil soup with carrots, garlic, tomato and smoky spices. Everything goes into the Instant Pot at once, with no sautéing, and it’s ready in about 40 minutes.
This Instant Pot lentil soup is the one I make all winter, because it’s cheap, filling and almost no work. Everything goes into the pot at once: lentils, carrot, onion, garlic, tomato sauce, stock and spices. No sautéing, no standing at the stove.
Fifteen minutes under pressure and the lentils are tender, the broth is rich and smoky from the paprika and cumin, and a little cornstarch at the end makes it thick and cozy.
It makes 6 servings with about 18 g of protein and 16 g of fiber each, so it’s one of my favorite meal-prep lunches. And it costs very little to make.
Why You’ll Love This Lentil Soup
Vegetarian, easily vegan. Just use vegetable stock.
No sautéing. Dump everything in, seal and walk away.
High in protein and fiber. About 18 g protein and 16 g fiber per bowl, from real food.
Budget-friendly. Lentils, a carrot, an onion and a can of tomato sauce. CONFIRM: under $1 per serving.
Meal-prep friendly. Keeps 4 days in the fridge and freezes well.
Ingredients for Instant Pot Lentil Soup
Lentils: green or brown lentils, rinsed. Don’t use red lentils. They fall apart and turn to mush under pressure.
Vegetables: carrot, onion, garlic and an optional stalk of celery.
Tomato sauce: adds body and a little sweetness.
Stock: low-sodium vegetable or chicken stock, so you can control the salt.
Spices: smoked paprika, cumin, dried thyme and a bay leaf.
Olive oil: a little adds richness, even without sautéing.
Cornstarch: mixed with cold water to thicken the soup at the end.
How to Make Lentil Soup in the Instant Pot
- Add everything. Put the rinsed lentils, carrot, onion, garlic, celery, tomato sauce, oil, stock and spices in the Instant Pot. Stir.
- Pressure cook. Seal the lid and cook on high pressure for 15 minutes.
- Release. Let the pressure release naturally for 15 minutes, then release the rest.
- Thicken. Remove the bay leaf. Stir in the cornstarch slurry, switch to Sauté and cook for 2 minutes, stirring, until thickened.
- Season and serve. Taste and adjust the salt.
Stovetop Lentil Soup
No Instant Pot?
Heat the oil in a large pot and cook the onion and carrot for 2–3 minutes.
Add the garlic and tomato sauce and cook 2 minutes more.
Add the lentils, stock and spices, bring to a boil, then simmer for about 30 minutes, until the lentils are tender.
Thicken with the cornstarch slurry for the last 2 minutes.
Tips for the Best Instant Pot Lentil Soup
It thickens as it sits. Add a splash of water or stock when reheating.
Rinse the lentils and pick out any small stones.
Use low-sodium stock and salt at the end. Regular stock can make it too salty.
Let it release naturally. Quick release makes the soup foam and sputter.
Want it thicker without cornstarch? Blend a cup of soup and stir it back in.
Variations
Toppings: fresh parsley or dill, grated cheese or croutons.
Heartier: stir in cooked chicken, sausage or crispy bacon.
Greens: add a handful of spinach or kale for the last 2 minutes on Sauté.
Warm spices: add 1/2 tsp curry powder or turmeric.
Creamy: stir in a splash of cream or a spoonful of Greek yogurt.
Storage and Meal Prep
- Fridge: up to 4 days in an airtight container.
- Freezer: up to 3 months. Freeze in portions and thaw overnight.
- Reheat: on the stove or in the microwave, with a splash of water.
FAQ
How long do lentils take in the Instant Pot? Green and brown lentils take 15 minutes on high pressure plus a 15-minute natural release.
Can I use red lentils? Not for this recipe. Red lentils break down completely and make a purée rather than a soup with whole lentils.
Do I have to soak the lentils? No. Just rinse them.
Why thicken lentil soup? It gives the broth a creamier, heartier texture. It’s optional. Skip it or blend part of the soup instead.
Is lentil soup high in protein? Yes. One bowl has about 18 g of protein and 16 g of fiber.
More IP Recipes
Instant Pot Lentil Soup
Ingredients
- 1 1/2 cups 300 g green or brown lentils, rinsed
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 celery stalk, diced (optional)
- 2/3 cup 160 ml tomato sauce
- 2 tbsp olive oil
- 5 cups 1.2 l low-sodium vegetable or chicken stock
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- Add the lentils, carrot, onion, garlic, celery, tomato sauce, olive oil, stock, bay leaf, paprika, cumin, thyme, salt and pepper to the Instant Pot. Stir.
- Seal the lid and cook on high pressure for 15 minutes.
- Let the pressure release naturally for 15 minutes, then release the rest.
- Remove the bay leaf.
- Mix the cornstarch with the cold water and stir it into the soup.
- Switch to Sauté and cook for 2 minutes, stirring, until thickened.
- Taste and adjust the salt.
Notes
Stovetop: sauté the onion and carrot in the oil, add garlic and tomato sauce, then the rest, and simmer 30 minutes.
Keeps 4 days in the fridge or 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this soup, looks delicious