Instant Pot® Lentil Soup

Rating: 4.93 stars
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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
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Reviews (11)

Read More Reviews

Most helpful positive review

Carolyn Lengh
Rating: 5 stars
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! Read More
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marian
Rating: 4 stars
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. Read More
Stacy Crochet
Rating: 5 stars
04/14/2020
Easy to make. It was delicious! Read More
Helen
Rating: 5 stars
04/17/2020
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! Read More
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Roger-Betsy Boyd McKinney
Rating: 5 stars
04/09/2020
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! Read More
Carolyn Lengh
Rating: 5 stars
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! Read More
BobPauline Graham
Rating: 5 stars
12/05/2020
Best lentil soup I've ever made using chicken broth, next time I make it I will try using a broth made from smoking a pork sholder. Read More
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Diane
Rating: 5 stars
12/27/2020
Best lentil soup! Sometimes I add a little bacon at the beginning. Gives it that extra flavor! Read More
naytured
Rating: 5 stars
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! Read More
Dano
Rating: 5 stars
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. Read More
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