Instant Pot Red Lentil Soup

This Instant Pot red lentil soup is cozy, budget friendly, and easy to make with basic ingredients. It cooks quickly under pressure and has a soft, naturally creamy texture thanks to red lentils. The broth is layered with warm spices, lemon, and simple vegetables. Keep it vegan or add protein on the side if you prefer a heartier meal.

This is the kind of everyday soup that fits real life. One pot, minimal chopping, and dinner is on the table within about 30 minutes. It freezes well and reheats easily, so it is great for meal prep.

Ingredients You Will Need

• 1 tablespoon neutral oil (olive, vegetable, or grapeseed)
• 1 small onion, chopped (about 1/4 cup)
• 4 garlic cloves, minced
• 2 small carrots, diced (about 1/2 cup)
• 1 small red pepper, finely chopped (optional)
• 1 stalk celery, finely diced
• 1/3 cup tomato sauce (or 1 tablespoon tomato paste)
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika or sweet paprika
• 1/4 to 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of white pepper (optional)
• 1 1/2 cups red lentils, rinsed
• 1 bay leaf (optional)
• 5 cups vegetable or chicken stock

How To Make Instant Pot Red Lentil Soup

Step 1
Turn the Instant Pot to Saute and wait until hot. Add oil, onion, garlic, carrots, celery, and pepper if using. Cook about 5 minutes, stirring, until the vegetables soften.

Step 2
Stir in cumin, smoked paprika, turmeric, salt, black pepper, white pepper if using, and tomato sauce. Add rinsed lentils, lemon juice, stock, and bay leaf. Stir to combine and cancel Saute.

Step 3
Close the lid and set the valve to Sealing. Cook on Manual High Pressure for 7 to 8 minutes.

Step 4
Do a Quick Release. Stir. For a thicker, softer texture, you can allow 10 to 15 minutes before releasing.

Step 5
Taste and adjust seasoning. Serve as is or blend with an immersion blender for a smoother texture.

Ingredient Notes

Red lentils
Split or whole work. Split cook slightly faster and break down quickly.

Vegetables
Chop small so they soften within the short pressure cook time.

Tomato element
Tomato sauce adds depth. Tomato paste also works.

Stock
Vegetable or chicken.

Lemon juice
Adds brightness.

Bay leaf
Optional.

Variations

• Add cooked chicken or beef
• Serve with quinoa or rice
• Add curry paste or hot sauce for spice
• Make it creamy with coconut milk
• Leave chunky or blend until smooth

What To Serve With Red Lentil Soup

• Green salad
• Toasted sourdough
• Naan or flatbread
• Grilled cheese

Frequently Asked Questions

5 from 2 votes

Instant Pot Red Lentil Soup

Instant Pot red lentil soup that is fast, vegan, budget friendly, and ready in about 30 minutes. Made with simple vegetables, warm spices, and lemon.

Prep: 10 minutes mins

Cook: 13 minutes mins

Servings: 6 one cup servings

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Equipment

• Pressure cooker

Ingredients 

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• ▢ 1 tablespoon vegetable or grapeseed oil
• ▢ 1 small onion, about 1/4 cup, chopped
• ▢ 4 garlic cloves, minced
• ▢ 2 small carrots, diced (about 1/2 cup)
• ▢ 1 small red pepper, finely chopped (optional)
• ▢ 1 stalk celery, finely diced
• ▢ 1/3 cup tomato sauce or 1 tablespoon tomato paste
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon ground cumin
• ▢ 1/4 to 1/2 teaspoon ground turmeric
• ▢ 1 teaspoon smoked paprika or sweet paprika
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ Pinch of white pepper, optional
• ▢ 1 1/2 cups red lentils, rinsed
• ▢ 1 bay leaf, optional
• ▢ 5 cups vegetable stock or chicken stock or bouillon

US Customary – Metric

Instructions 

• Set the Instant Pot to Saute and heat 1 tablespoon vegetable or grapeseed oil for 1 minute.
• Add 1 chopped small onion, 4 minced garlic cloves, 2 diced small carrots, 1 finely chopped red pepper if using, and 1 diced celery stalk. Cook about 5 minutes, stirring often, until the vegetables soften.
• Add 1 teaspoon ground cumin, 1/4 to 1/2 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, a pinch of white pepper if using, and 1/3 cup tomato sauce. Stir to coat the vegetables.
• Add 1 1/2 cups rinsed red lentils, 1 tablespoon lemon juice, 5 cups stock, and 1 bay leaf if using. Stir to combine and cancel Saute.
• Close the lid, set the valve to Sealing, and cook on Manual High Pressure for 8 minutes.
• Do a Quick Release or allow 10 to 15 minutes before releasing pressure for softer texture.
• Stir and adjust seasoning. Serve as is or blend with an immersion blender for a smoother soup.

Nutrition

Calories: 218kcal, Carbohydrates: 36g, Protein: 13g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 522mg, Potassium: 733mg, Fiber: 16g, Sugar: 5g, Vitamin A: 4267IU, Vitamin C: 35mg, Calcium: 51mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups

Cuisine: American

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