Instant Pot Lentil Soup Recipe
Filled with lentils, vegetables, and warm spices, Instant Pot Lentil Soup is a nourishing bowl of comfort—simmered gently until every spoonful feels warm, balanced, and deeply satisfying.
Servings: 8
Calories: 180kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1/2 onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon chili powder
- 1 tablespoon tomato paste
- 7 cups vegetable broth
- 1 1/4 cups green lentils
- 1 small yellow squash diced
- juice of one lemon
- 1 cup chopped kale
Instructions
- Heat the olive oil in the Instant Pot insert using the sauté function. Add the onion, carrot, celery, and garlic, and cook until the onion is soft and translucent. Add the cumin, coriander, turmeric, salt, pepper, fennel seeds, chili powder, and tomato paste, and mix to combine.
- Add the broth, lentils, and squash to the Instant Pot, stirring well. Turn off sauté mode, place the lid on top of the pot, and turn the knob to seal. Set to cook for 8 minutes at high pressure. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
- Stir in the lemon juice and kale, then place the lid on top of the pot and let the kale steam for 5 minutes. After five minutes, stir the soup and serve hot.
Notes
STORE leftover Vegan Lentil Soup Instant Pot in an airtight container in the refrigerator for up to 5 days. To FREEZE, let the leftover soup cool completely first, then transfer it to freezer-safe containers, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months.
To REHEAT, thaw overnight in the fridge, then warm on the stove over medium-low to medium heat, or microwave for about 2 minutes, stirring halfway. If the soup thickens, add a splash of broth or water to loosen the texture.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1141mg | Potassium: 437mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2093IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 3mg
