Instant Pot Lentil Soup

Nothing beats a warm, hearty bowl of lentil soup on a busy weeknight! This cozy soup is perfect for anyone who wants a nutritious, filling meal without spending hours in the kitchen. The best part is that your Instant Pot does all the heavy lifting while you relax.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 30 minutes, Total Time: 40 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 305 Calories, 6g Fat, 48g Carbs, 18g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons total, but we’ll divide it up during cooking. This adds such a lovely flavor and helps everything cook beautifully.

Yellow onion: One medium onion chopped up gives you about 1 cup. Yellow onions are perfect here because they get so sweet and tender when cooked.

Carrots: You’ll want 1 cup of chopped carrots, which is usually about 2-3 medium carrots. They add natural sweetness and gorgeous color to your soup.

Turnip: One cup of chopped turnip might be new to you, but trust me on this! It adds an earthy flavor that pairs perfectly with the lentils.

Fresh thyme: Just 1 tablespoon of chopped fresh thyme makes such a difference. If you only have dried, use 1 teaspoon instead.

Low-sodium vegetable broth: You’ll need 6 cups of good quality broth. This is the base of your soup, so pick one you really like the taste of.

Brown lentils: Two cups of rinsed brown lentils are perfect here. Make sure to rinse them well to remove any little stones or debris.

Salt: Just ¾ teaspoon to bring out all those wonderful flavors.

Fresh baby spinach: Five cups sounds like a lot, but it wilts down so much! This adds beautiful color and extra nutrition.

Balsamic vinegar: A tablespoon and a half brightens up the whole soup. It’s like a little flavor magic trick!

Radishes: Three radishes cut into matchsticks make the prettiest garnish. They add a nice peppery crunch too.

Fresh flat-leaf parsley: A quarter cup of packed parsley leaves makes everything look and taste so fresh and bright.

How to Make Instant Pot Lentil Soup

Step 1: Turn on your Instant Pot and select the Sauté setting. Choose High temperature and let it heat up for a few minutes. Add 1 tablespoon of olive oil and wait until it starts to shimmer. Toss in your chopped onion, carrots, turnip, and fresh thyme. Cook everything for about 5 minutes, stirring now and then, until the onion gets nice and tender. Then stir in your vegetable broth, rinsed lentils, and salt.

Step 2: Press Cancel to turn off the Sauté function. Put the lid on your Instant Pot and lock it in place. Make sure the steam release handle is turned to the Sealing position. Select Manual or Pressure Cook setting and choose High pressure for 10 minutes. Your pot will take about 10 minutes to come up to pressure before it starts the actual cooking time.

Step 3: When the cooking time is done, carefully turn the steam release handle to Venting. Let all the steam escape completely – this takes about 5 minutes and the float valve will drop down. Now you can safely remove the lid! Stir in your fresh spinach and balsamic vinegar. The spinach will wilt down perfectly in the hot soup.

Step 4: In a small bowl, toss your matchstick radishes and parsley leaves with the remaining 1 tablespoon of olive oil. Ladle your beautiful soup into 6 bowls and top each one with the fresh radish and parsley mixture.

Easy and Quick Instant Pot Lentil Soup Version

Want to make this even simpler? You can totally use pre-cut vegetables from the store! Grab a bag of mirepoix (that’s the fancy name for pre-chopped onions, carrots, and celery) and skip the turnip if you can’t find it. Use 2 cups of the mirepoix mix instead. Also, if you don’t have fresh thyme, just use 1 teaspoon of dried thyme – it works great too!

Serving Ideas

This soup is pretty much a complete meal all by itself! But if you want to make it extra special, serve it with some crusty sourdough bread or warm pita. A simple side salad with lemon vinaigrette would be lovely too. For kids, try serving it with some crackers for dipping.

Storage

You can keep this soup in the fridge for up to 3 days in covered containers. For longer storage, freeze it for up to 6 months! To reheat, just warm it up in the microwave or on the stovetop over medium heat. The soup might thicken up a bit, so add a splash of broth or water if needed.

Substitutions

No turnips? No problem! Just use more carrots or try parsnips instead. Can’t find brown lentils? Green lentils work perfectly too. If you’re not a fan of spinach, try chopped kale or Swiss chard. For the radish garnish, thinly sliced green onions or fresh chives are delicious alternatives.

Pro Tips

• Perfect Lentil Texture: Don’t skip rinsing your lentils! It removes any dust and helps them cook more evenly.

• Flavor Boost: That splash of balsamic vinegar at the end is pure magic – it brightens all the earthy flavors.

FAQs

Can I use red lentils instead of brown lentils?

You can, but red lentils cook much faster and tend to break down more. If you use red lentils, reduce the pressure cooking time to just 4 minutes. The soup will have a slightly different texture but will still taste great!

What if I don’t have an Instant Pot?

Sure! You can make this on the stovetop too. Just sauté the vegetables in a large pot, add the broth and lentils, and simmer for about 25-30 minutes until the lentils are tender. Then stir in the spinach and vinegar just like the recipe says.

Can I make this soup ahead of time?

You bet! This soup is perfect for meal prep. Make it through step 3 and store it in the fridge for up to 3 days. Just make the fresh radish and parsley topping right before serving for the best flavor and crunch.

Is this soup really filling enough for a main dish?

Absolutely! With 18 grams of protein and tons of fiber from the lentils, this soup will definitely keep you satisfied. The combination of protein, vegetables, and healthy carbs makes it a perfectly balanced meal.

I’d love to hear how this soup turns out for you! Did you try any fun variations or substitutions? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!