This easy recipe for Instant Pot Red Lentil Soup is the perfect way to get a healthy meal on the table in under 30 minutes. This delicious vegan soup features simple, budget-friendly ingredients and is great for meal prep, weeknight dinners, or to freeze for later!
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"Thank you so much for this recipe -- this soup is INCREDIBLE! I couldn't stop eating it even as I was trying to cool it down to save for my work lunches this week." - Kris ⭐️⭐️⭐️⭐️⭐️ More reviews →
Let's fill our bowls with this nutrient-dense, colourful, hearty and super delicious Instant Pot Red Lentil Soup. Loaded with fresh vegetables, potatoes, greens, soft red lentils, and plenty of lemon juice, every spoonful is vibrant and filling. Maybe a tumble of golden vegan croutons too?
The Instant Pot will work its magic and cut down the cooking process so your soup is ready quickly and with next to zero effort. If you don't have an Instant Pot, though, don't worry because you can find my regular lemony red lentil soup here.
Love hearty vegan Instant Pot recipes? Be sure to give my Instant Pot Spaghetti Bolognese and Instant Pot Black Bean Soup a try!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Split red lentils - Found in just about every grocery store. They are orange in colour and are thinner than regular lentils. They work well here because they have a delicate, earthy, slightly sweet flavour and they break down almost completely, giving the soup a really thick and hearty texture.
- Soup vegetables - You’ll need the classic mirepoix, or mix, of aromatic vegetables in this soup, such as carrots, celery, onion, and garlic.
- Potatoes - Yellow potatoes add great texture and heartiness to soup recipes.
- Dried herbs - Feel free to use a mix of dried rosemary, thyme, or basil. You could also keep it simple and use an herb blend like Italian or Herbs De Provence instead.
- Vegetable stock - This is the base of the soup and helps add lots of flavour. You'll notice there is quite a lot of stock added. That's because lentils absorb lots of liquid and we don't want it getting too thick because the burn error could be triggered on the Instant Pot.
- Sugar - This is important for balancing flavours, just like salt, especially in a very acidic recipe like this one (hellooo lemon!). You won’t need much but it will make a huge difference to the balance of flavour.
- Lemons - Fresh lemon juice adds flavour and acidity that pairs well with the red lentils and the green vegetables. It's what really makes this soup so good!
- Greens - My go-to green for this soup is usually kale because it's robust and flavourful, keeps its shape and texture really well and has plenty of nutrients. Spinach (fresh or frozen), Swiss chard, collard greens, Savoy cabbage, or beet greens all work well too. Just use what you have or can get hold of easily. I actually used spinach when I made this recipe to photograph because it's what I had on hand.
You’ll need an Instant Pot or electric pressure cooker to make this dish. If you don’t have one, hop over to my stovetop Red Lentil Soup with Lemon.
Let's Make Red Lentil Soup In Your Instant Pot!
This recipe is really simple to throw together and doesn’t require any fancy steps. Simply saute a few of the vegetables to begin, then let your Instant Pot take care of the rest! Here’s how it’s done:
1 - Saute the onion, carrot and celery in the Instant Pot with oil (or some water if you want to keep the recipe oil-free).
2 - Add in the garlic and let it cook in the residual heat, then add everything else (except the greens and lemon) and give it a stir. It doesn't look appealing at this stage!
3 - Cook for 10 minutes then leave the pressure to naturally release for 10 minutes then open.
4 - Stir in the greens, then saute for a few minutes before adding the lemon juice right before serving. I like it chunky, but you can use an immersion blender right in the Instant Pot to thicken and smooth the soup to your desired texture if you want to.
Success Tips
- This recipe has only been tested with red lentils. Using a different lentil will change the cooking time and texture of the soup.
- Canned lentils are not recommended in this recipe as they will end up very overcooked.
- It’s important that you add your greens AFTER the soup is cooked, as they will not hold up well under the pressure. Allow them to wilt naturally in the heat of the finished soup for the best results and texture.
- Don't reduce the amount of liquid or increase the amount of lentils. When cooking in an Instant Pot, it is important for the soup not to get too thick or you could end up triggering the burn error. This recipe has been carefully tested to keep the ratio of lentils to water just right.
Serving Suggestions
This is a light and tangy soup you can enjoy for lunch, dinner, or as a filling snack throughout the day. I love it with a thick slice of sourdough or wholewheat bread, or if time is short, some 15-minute No Yeast Flatbreads. A swirl of natural vegan yogurt or some crumbles of salty vegan feta cheese are delicious too!
Recipe FAQs
You’re in luck because uncooked split red lentils do not have a tough outer shell and break down very easily once cooked. This means there is no need to soak them. Because they cook quickly and break down so easily, red lentils are best used in soups, stews or Indian Dal dishes, and any soup-like meal where you want a thick and hearty base.
This recipe can easily be made in your crockpot or slow cooker. Here's how:
Step 1: Begin by sautéing the vegetables in a skillet. This will help draw out lots of flavour.
Step 2: Transfer everything into the slow cooker (except the lemon and greens) and cook on high for 3 hours or low for 5 to 6 hours.
Step 3: Once everything is tender, add the greens and allow them to wilt down. Turn off the heat. Add the lemon juice and serve.
Recipe
Instant Pot Red Lentil Soup
Author:WATCH HOW TO MAKE IT
Ingredients
My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly.
- 1 tablespoon olive oil (omit to make oil-free and use some water to sauté instead)
- 1 large onion , diced
- 3 ribs celery , diced
- 2 large carrots , diced
- 5 cloves garlic , chopped finely
- 3 - 4 large potatoes , cubed
- 300 grams / 1½ cups split red lentils
- 1 tablespoon dried mixed herbs , I like to use Italian mixed herbs, or Herbs De Provence
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 8 cups (1920 mls) vegetable stock
- 1 tablespoon sugar see notes
- 4 to 5 big handfuls chopped greens , (spinach, kale, chard or collard greens)
- 2 to 3 fresh lemons
RECOMMENDED EQUIPMENT
INSTRUCTIONS
My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly
- Set the Instant Pot to saute and add the olive oil.
- To the pot add the onion, celery and carrot and cook, stirring frequently until just beginning to turn golden then turn the Instant Pot off.
- Add the garlic and allow it to cook for a minute in the residual heat, then throw in the potatoes, lentils, herbs, salt and pepper.
- Add the stock and the sugar and stir well with a metal spoon, scraping really well into the bottom of the Instant Pot with the spoon to remove any cooked-on residue leftover from sauteing.
- Cook on manual, high pressure for 8 minutes. Once the 8 minutes have passed, leave to naturally pressure release for 10 minutes (or a bit longer is fine if you are busy), then carefully open the vent and release what pressure is left. I like to cover my vent with a cloth in case of any splutters and to protect my hand from steam.
- Add the greens to the soup, stir and set the Instant Pot to saute. Allow to cook in the simmering soup for 5 minutes or until the greens are cooked to your liking. If using spinach it will more or less cook immediately in the hot soup so you won't need to simmer it.
- Turn off the Instant Pot and squeeze in the juice of the lemons. I like to use 3 lemons but reduce it if you don't want the soup quite so lemony. I suggest adding it to taste if you aren't sure. Stir well again, check the seasoning and add more salt and pepper if it needs it, then serve.
NOTES
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Sara says
Soup is slammin'!!!! Delish!!!! Thanks sooo much for the masterful recipe!!
Kristen Poppert says
Delicious!! I loved this. So easy, nutritious, and tasty. The lemon at the end is a lovely addition. Thank you!
Julie J says
I made this wonderful soup tonight for my Sunday all-week soup. It was hearty and really flavorful. I really enjoy your recipes and you're helping me to get to know my Instant Pot better, too! Thanks, Mel!
Melanie McDonald says
So pleased you're enjoying it, Julie!
Kris says
Thank you so much for this recipe -- this soup is INCREDIBLE! I couldn't stop eating it even as I was trying to cool it down to save for my work lunches this week. Added a handful of chopped cabbage that I needed to use up and just 1-1/2 lemons, otherwise followed the recipe exactly. Can't wait to make this again and again.
Tracy Churdar says
What a great recipe! I made it exactly as written and even my meat-loving husband thought it was fantastic!
Deb says
Made your soup today. Realized that my Instant pot wasn't 6 qts, just in time, so halved the recipe. It was fabulous and very easy. The lemon gives it a nice lift. I must admit to not adding any greens as nobody can agree on the same veggies in this house. That being said, all three generations (down to my three yr old grandson) loved the soup - that's bordering on miracle status around here! Thanks, Mel.
Melanie McDonald says
Miracle status...Love it! So pleased you all enjoyed it!
Pennies Lopez says
Hi Melanie, I had to come back her to leave you a review of this Red Lentil made in the Instant Pot. Let me say just say, it was absolutely gobsmacking delicious! I made it just as you directed. I used little bite size cuts of gold potatoes (skin on) and arugula (stems and all).
Between the red lentils and the gold potatoes, the soup came out very creamy. Honestly, this replaces my previous red lentil soup recipe, and will be a hard to beat favorite. Thank you so much for sharing. I will definitely be following you and your posts. My very best to you and your family, Penni Lopez
Melanie McDonald says
I love to hear this Penni! Thanks so much for trying the recipe and leaving feedback. I'm really pleased it was a hit!
Susan says
I love this recipe - the second time I have made it. Wish I could make everything in my Instant Pot! So easy and very tasty. Had some organic cut kale and needed to do something with it. Will definitely do this again. So easy!
Jenny says
Love this recipe. It's so tasty and most importantly, easy!
Kelsey says
This is a really tasty and comforting soup. I love the texture that the pulverized lentils give, almost like a chowder. My one qualm is that it felt to be missing some depth of flavour. I added some smoked paprika which was nice. I'm sure it will be even better tomorrow. Also I found one and a half lemons enough. Thank you!
Samantha says
YUM! Doubled the carrot and celery and added some frozen corn. Easy peasy. THANK YOU.
Liz says
Love Love LOVE this soup! I omitted the oil and it was still FANTASTIC!! I am making it again today and adding more veggies! Thank you for your wonderful recipes! Lots of Love, Liz
A Virtual Vegan says
So pleased you enjoyed it Liz! Thanks for coming back to leave a review/rating!
Sara says
Made oil-free and left out the added salt because I used Better than Bouillon which is salty enough.
Thanks for another great vegan recipe!
Please keep the instant pot recipes coming :-)
Adele says
I did a previous review and rated 3 star as it should be noted that a large pressure cooker should be used to accommodate the volume of veggies and volume of broth. I removed from my instant pot and cooked the soup on high for 3 hours with half of the potatoes and 900 mls veggie stock. The spices and lentils were as written. When the soup was done I added another 900 ml veggie stock. The flavour was excellent! Recommend you notate to use large pressure cooker. Even with just 900 mls stock my pressure cooker was filled to the top. Thanks for the recipe. Loved it even with half of the potatoes.
Adele says
I have a 6 quart instant pot. I followed the recipe but realized that the amount of potatoes were going to be too much so I used half. I already had sautéed the carrots and onions in the pot. I added the full amount of lentils and poured in 900 ml veggie broth. This took me almost to the top of a 6 quart pressure cooker. I dumped it all in a 6 quart slow cooker and will try it on high for 3 hours and hope for the best. I’ll use the rest of the broth when warming up the soup.
A Virtual Vegan says
I'm a little confused because this recipe was created and tested in a 6 quart Instant Pot by me, and then also tested by my 3 recipe testers (as all of my recipes are before they make it to my website). I've made it frequently myself since too as it's one of my personal favourites. It should fit fine and never goes above the max line on the metal insert pot. There is 1920 mls of liquid in the recipe which is only 2 quarts and 3 or 4 potatoes, plus all the other bits and pieces which aren't too voluminous. It really shouldn't have gone over the max line. Are you sure your Instant Pot is 6 quarts? If it is I can only think you must have mismeasured something?
Lesli says
This recipe is great! We loved it and will make again. The veggies were cooked perfectly and the broth was very flavorful. I was in a hurry to get dinner on the table so I forgot to add the lemon juice but will try it with the leftovers. My changes: I omitted the oil and sugar, and next time will cut the salt down a bit as it was too salty for my taste. Thanks for a great recipe for a wintery January day!