Instant Pot® Lentil Soup

Name: Instant Pot® Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; ½ onion, finely diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 2 cloves garlic, minced; 2 teaspoons ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon salt; ½ teaspoon ground white pepper; ¼ teaspoon fennel seeds; ⅛ teaspoon chile powder; 1 tablespoon tomato paste; 4 cups vegetable broth; 3 cups water; 1 ¼ cups green lentils; 1 small yellow squash, diced; 1 cube vegetable bouillon; 1 lemon, juiced; 1 cup chopped kale, or to taste

13 Ratings
10 Reviews
4 Photos

I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.

By Diana71

Gallery

Recipe Summary

cook:

30 mins

additional:

20 mins

total:

1 hr 5 mins

prep:

15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste.

Advertisement
Step 2
Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode.
Step 3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
Step 5
Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

Cook's Notes:

You can also use 1 large chicken bouillon cube instead of vegetable bouillon.

Use red lentils instead of green, if preferred.

Substitute lime juice for lemon juice if preferred.

Nutrition Facts

Per Serving:

254 calories; protein 12.4g; carbohydrates 35.6g; fat 8g; sodium 547.4mg. Full Nutrition

Carolyn Lengh

05/08/2020

This is a delicious soup! I successfully used spinach ---didn't have any kale. I also used hot chili powder and it had a kick that was also delicious. I would suggest not doubling the recipe unless you have the largest instant pot. I was up to the max line in my pot when I doubled and then couldn't add all the squash it called for in the recipe ---still very good!

13 Ratings

5 star values: 11
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carolyn Lengh

05/08/2020

Roger-Betsy Boyd McKinney

04/08/2020

This soup caught my eye as we are in northern Ohio and a hot soup is still appealing in early April. Due to the world Virus, supplies vary at the grocery store. I bought 3 one-pound cans of lentils and drained them because there were no dried lentils. I used my soup pot on the stove top instead of the Instant Pot. All else exactly the same. Delicious!

Dano

04/26/2020

I didn't have any vegetable stock on hand so I used chicken stock, and I almost doubled the amount of the spices, some nice heat came thru with the increase in chile powder.

Stacy Crochet

04/13/2020

Easy to make. It was delicious!

Kyra Springett

04/14/2020

I hesitate making soups (other than chicken noodle) because I'm not a huge fan. This one I would definitely make again and I was definitely a fan of the taste. I omitted the coriander, kale and squash because I didn't have any. This is an excellent, easy recipe.

Helen

04/16/2020

This soup turned out delicious! I will definitely make it again. I will probably use less red pepper next time. It’s a matter of taste!

Marian

04/13/2020

I used the ingredients and flavors as a base for my very delicious soup. I added diced tomatoes and a jalapeño pepper to jazz it up.

naytured

04/08/2020

Delicious! Only change I made was to cook on my stovetop and use zucchini instead of yellow squash. Husband and kid approved!

Dani

07/17/2020

This recipe is delicious. The whole family loved it and it makes a big batch you can save in the fridge or freezer for later. It tastes even better after a couple of days. Super yummy!

ashleyjprinsen

02/01/2022

A little too salty for me so next time I'll cut the salt in half.

Also needed to pressure cook longer for the lentils. I did 10 minutes to start and after that round did another 5 minutes.

Other than those two notes, this was good and we will make it again!

Back to Instant Pot® Lentil Soup

All Reviews for Instant Pot® Lentil Soup

- of Reviews

30 Strawberry-Rhubarb Recipes to Make With Fresh Fruit

How To Pick the Best Corn So Every Ear Is a Winner

16 Juicy and Refreshing Mango Salad Recipes

Instant Pot® Lentil Soup

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (10)

Most helpful positive review

All Reviews for Instant Pot® Lentil Soup

Account

More

Account

More

Instant Pot® Lentil Soup

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (10)

Most helpful positive review

All Reviews for Instant Pot&reg; Lentil Soup

All Reviews for Instant Pot® Lentil Soup