This easy recipe for Instant Pot Red Lentil Soup is the perfect way to get an easy and healthy meal on the table in under 1 hour. This delicious vegan soup features simple, budget-friendly ingredients and is great for meal prep, weeknight dinners, or to freeze for later!
PREP TIME: 10 minutesminutes
COOK TIME: 8 minutesminutes
Natural pressure release 10 minutesminutes
TOTAL TIME: 28 minutesminutes
Servings: 8servings
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.
1tablespoonolive oil(omit to make oil-free and use some water to sauté instead)
1largeonion, diced
3ribscelery, diced
2large carrots, diced
5clovesgarlic, chopped finely
3 - 4largepotatoes, cubed
300 grams / 1½cupssplit red lentils
1tablespoondried mixed herbs, I like to use Italian mixed herbs, or Herbs De Provence
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 a metal spoon to remove any cooked-on residue leftover from the 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
Success Tips
This recipe has only been tested with red lentils. Using a different lentil may change the cooking time and make the soup a lot thinner because they don't break down and thicken in the same way.
Canned lentils are not recommended in this recipe. They must be dried red lentils.
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 or switch the pot to saute for a few minutes to simmer them until tender.
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.
Lemon - Although recommended the soup is still plenty tasty without it so if you don't have any lemons don't let it put you off making the recipe!STORAGE AND FREEZINGStoring: Make sure the soup has cooled completely before storing the leftovers. When ready, place in an airtight storage container and stash away in the fridge for up to 5 days.Freezing: To freeze the soup, keep it in an airtight freezer-safe storage container. It can be frozen for up to 3 months. Leave it to thaw overnight in the refrigerator before reheating.Reheating: Warm up this soup on the stovetop in a pot over medium-low heat until hot. It can also be reheated in the microwave. The soup may have thickened after being chilled or frozen. Feel free to stir in extra broth or water to get its consistency back. Add ¼ cup at a time while reheating until you’re reached the desired consistency. Make sure it is piping hot before serving.To cook in a slow cooker - I recommend sautéing as per the recipe for the very best flavor. Then put everything in the slow cooker (except the lemon and greens) and cook on high for 3 hours or low for 5 to 6 hours. Once everything is tender, add the greens and allow them to wilt down. Turn off the heat. Add the lemon juice and serve.To cook on the stovetop -See this recipe.