Nothing beats the warmth of a hearty lentil soup, especially when it comes together effortlessly in an instant pot. This classic dish is packed with nutrients, rich flavors, and comforting textures that make it a perfect meal for any time of the year.
If you’re looking for a quick weeknight dinner or a nutritious meal prep option, this recipe delivers wholesome goodness in every bite.
Why Use an Instant Pot?
The instant pot has revolutionized home cooking by significantly reducing cooking time without compromising flavor. Traditional lentil soups often require hours of simmering, but with this method, you can enjoy a deeply flavorful soup in just about an hour.
The pressure-cooking process enhances the flavors of the ingredients, creating a robust, well-balanced dish with minimal effort.
Nutritional Benefits of Lentils
Lentils are a powerhouse of nutrition, making them a staple in many healthy recipes. They are high in protein, fiber, and essential minerals like iron and magnesium.
Because they are plant-based, they provide an excellent protein source for vegetarians and vegans. Additionally, lentils help stabilize blood sugar levels and promote digestive health, making them an ideal ingredient for anyone looking to eat healthier.
How to Customize This Soup
One of the best aspects of this recipe is its versatility. You can easily modify it to suit your dietary preferences and available ingredients. Here are a few customization ideas:
- Spice It Up: Add a dash of smoked paprika, cayenne pepper, or red pepper flakes for a bolder flavor.
- Protein Boost: Stir in cooked shredded chicken, turkey, or sausage for an extra protein punch.
- Extra Greens: Toss in kale, spinach, or Swiss chard to increase the nutrient content.
- Make It Creamy: Blend a portion of the soup for a thicker consistency or add a splash of coconut milk for a creamy texture.
Best Sides to Serve with Lentil Soup
A bowl of lentil soup is satisfying on its own, but pairing it with the right sides can elevate the meal. Consider these delicious accompaniments:
- Crusty Bread: A slice of sourdough or whole-grain bread is perfect for dipping into the rich broth.
- Rice or Quinoa: Serve the soup over a bed of fluffy rice or quinoa for added heartiness.
- Side Salad: A light Mediterranean-style salad with cucumbers, tomatoes, and feta complements the earthy flavors of the soup.
Storage & Meal Prep Tips
Lentil soup is an excellent make-ahead meal that tastes even better the next day. Here are some storage and reheating tips:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to five days.
- Freezing: This soup freezes well! Portion it into individual servings and freeze for up to three months.
- Reheating: Warm it on the stove over medium heat or microwave it for a quick meal. Add a splash of broth or water if the soup thickens too much.
Why This Recipe Is a Must-Try
Among instant pot recipes, lentil soup stands out for its simplicity, affordability, and nutritional value. Its deep flavors, wholesome ingredients, and easy preparation make it a go-to meal that never disappoints.
Next time you’re craving a warm and satisfying meal, let your instant pot do the work. Enjoy a delicious, homemade lentil soup packed with flavor and nourishment, perfect for any occasion!
Instant Pot Lentil Soup Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 ribs celery thinly sliced
- 3 cloves garlic minced or pressed
- 6 cups vegetable broth
- 2 teaspoons seasoned salt
- 2 teaspoons dried thyme
- 1½ teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1½ teaspoons curry powder optional, for spice
- 1½ cups brown or green lentils rinsed and drained
- 5-8 ounces baby spinach optional
Instructions
- Sauté the Vegetables: Set the Instant Pot to Sauté mode on High or More. Add the olive oil and allow it to heat for about 3 minutes. Add the diced onion, carrots, and celery, stirring occasionally. Sauté for 5 minutes or until softened. Then, stir in the minced garlic and cook for another minute.
- Add Broth & Seasonings: Pour in the vegetable broth and use a wooden spoon to scrape off any browned bits from the bottom. Mix in the seasoned salt, thyme, cumin, black pepper, basil, and curry powder (if using). Add the rinsed lentils. Place the spinach on top but do not stir.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual or Pressure Cook on High for 15 minutes. Once done, allow a 5-minute natural release, then perform a quick release.
- Stir & Serve: Open the lid carefully, stir the soup to combine the ingredients, and serve hot. Enjoy with crusty bread or a side of choice.
Notes
- You can adjust the spices based on personal preference.
- For a thicker consistency, blend a portion of the soup before serving.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.