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Instant Pot Lentil Soup with Kale and Sweet Potato in a bowl with a spoon

Instant Pot Lentil Soup

Instant Pot lentil soup is a vegetarian, budget-friendly soup recipe that has the added goodness of sweet potato and kale. Serve it at lunch or dinner for a comforting meal that is nutritious, delicious and satisfying. Vegan and gluten-free.

Course Soup
Cuisine American, Italian-Inspired
Diet Low Calorie, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 5
Calories 235kcal
Author Shinta



  • 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


  • 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.



  • 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.


Calories: 235kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 789mg | Potassium: 797mg | Fiber: 14g | Sugar: 7g | Vitamin A: 7104IU | Vitamin C: 46mg | Calcium: 109mg | Iron: 5mg