Instant Pot Red Lentil Soup
Author: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!
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
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
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!
Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.
To cook on the stovetop - See this recipe.
NUTRITION
Serving: 1of 8 servings | Calories: 194kcal | Carbohydrates: 34g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 1540mg | Potassium: 588mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4107IU | Vitamin C: 68mg | Calcium: 100mg | Iron: 4mg
