Instant Pot lentil soup is a delicious, hearty vegetarian soup, with the added goodness of sweet potato and kale! Serve it at lunch or dinner for a wholesome, comforting meal. Bonus - it is also budget-friendly.
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With Autumn setting in, and summer on its way out the door, I'm looking forward to soup and stew season. Have you tried these Instant Pot Fall/Autumn recipes yet? They are perfect for the colder months of the year.
Lentils are a staple at my home, although, for the longest time, lentils only meant one thing – Indian dal. And then, I realized how versatile lentils can be, they lend so well to soups in particular and are so filling that they can become a meal in themselves. This Instant Pot lentil soup is a great example of a protein-rich meal that is budget-friendly too!
Why you should make this Instant Pot Lentil Soup
- Minimal prep required
- No need to pre-soak lentils
- Nutritious, wholesome and filling!
- Budget-friendly recipe
- Made with easily available store-bought ingredients
List of Ingredients
Soups tend to be versatile and you can pack in as many or as little veggies as you want. I like to stick to the classic combination of onions, tomatoes, and garlic for the flavor base.
Key Ingredients Used
- Brown Lentils
- Sweet Potato
- Canned Tomatoes
- Kale
- Stock / Bouillon cubes
- Spices: Paprika and cumon
- Onions and garlic
- Olive Oil
Additional Optional Ingredients And Substitutions:
- Celery is a great addition to this soup - just used along with onions and saute for a couple of minutes before pressure cooking
- If you are not on a Vegan diet, you can use butter instead of olive oil, and add sausages to make it a meatier meal
How To Make Lentil Soup In The Instant Pot
Turn on the Instant Pot in 'Sauté' mode. Add the olive oil and let it heat for a minute. Then add the chopped garlic cloves and sauté for a minute, until the garlic is browned. Add the diced onions (yellow or red).
Sauté the onions until they turn translucent. Add the cumin and paprika and stir. Then add the cubed sweet potato.
Now add the lentils, followed by the diced tomatoes.
Finally add the vegetable stock, and mix all the ingredients gently. Close the lid of the Instant Pot and pressure cook on High Pressure for 12 minutes.
Once the Instant Pot has finished the pressure cooking cycle, hit 'Cancel' and perform a quick release of pressure and open the lid of the IP. Add in the chopped kale and stir it in. There is no need to cook the soup further as the kale with cook in the residual heat of the soup.
Your Instant Pot lentil soup is ready! Add a dash of lime and serve!
FAQs
Dried lentils are perfect for Instant Pot cooking; you don’t have to bother pre-soaking them because the pressure cooker cooks them till tender in just a few minutes. Depending of the kind of lentils you are using and the kind of texture you prefer, adjust the cooking time on your Instant Pot.
Yellow and red or orange lentils: Yellow lentils, also known as pigeon peas or toor dal, and red lentils aka, masoor dal, can easily become mushy if cooked too long. These lentils break down easily and need just around 5-6 minutes of cooking time in the Instant Pot. They are ideal for curries such as Indian dal.
Brown and Green lentils: These lentils are perfect for soups and salads as they retain their shape better than red or yellow lentils. These cook in around 10-12 minutes for a texture that is cooked just right. The lentils hold their shape and retain a very slight bite. If you prefer a softer texture, cook for 15 minutes.
Lentils do not need soaking if you are using a pressure cooker to cook them. However, if you are cooking them on the stovetop, soaking them in warm water for 30 mins to 2 hours will cut down the cooking time, and is also said to help aid in digestion.
Both the lentils and the sweet potato will release starch while cooking and this thickens the soup on its own, however if you want a soup that is thicker, just use a hand blender to blend a small portion of the soup and then stir it up with the rest of the soup.
Cooked lentils will keep refrigerated for 3-4 days in an airtight container. Lentil soup also freezes well. Once the soup has cooled down, store in freezer-safe containers or freezer-safe bags and transfer to the freezer.
More Soups & Stews Recipes
Instant Pot Leek and Mushroom Soup
Instant Pot Chickpea Coconut Curry
Instant Pot Lentil Soup
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 3 garlic cloves finely chopped
- 1 red or yellow onion chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 sweet potato (medium to large) peeled and chopped into cubes
- 1 cup brown lentils
- 1 can diced tomatoes
- 4 cups vegetable stock
- 2 cups kale, shredded
- 1/2 lime to be added at the end
Instructions
- Turn on the Instant Pot in 'Sauté' mode. Add the olive oil and let it heat for a minute. Then add the chopped garlic cloves and sauté for a minute, until the garlic is browned. Add the diced onion.
- Sauté the onion until the pieces turn translucent. Add the cumin and paprika and stir. Then add the cubed sweet potato.
- Now add the lentils, followed by the diced tomatoes.
- Finally add the vegetable stock, and mix all the ingredients gently. Close the lid of the Instant Pot and pressure cook on High Pressure for 12 minutes.
- Once the Instant Pot has finished the pressure cooking cycle, hit 'Cancel' and perform a quick release of pressure and open the lid of the Instant Pot.
- Add in the chopped kale and stir it in. There is no need to cook the soup further as the kale with cook in the residual heat of the soup.
- Add a dash of lime and serve.
Video
Notes
- Both the lentils and the sweet potato will release starch while cooking and this thickens the soup on its own, however if you want a soup that is thicker, just use a hand blender to blend a small portion of the soup and then stir it up with the rest of the soup.
- Cooked lentils will keep refrigerated for 3-4 days in an airtight container. Lentil soup also freezes well. Once the soup has cooled down, store in freezer-safe containers or freezer-safe bags and transfer to the freezer.
What size can of tomatoes?
I have made this a few times with yellow split peas and it is an easy lunch for me to make on the weekend or a week-night and take to work all week long. Very filling and so tasty.
Yes, it is such a good way to add lentils in your diet. Filling, nutritious and delicious! thank you for letting me know!