Instant Pot Lentil Soup

4.87 from 280 votes

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric
pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe
works with any color of lentils (red, green, or brown).
This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you
prefer a thinner consistency.

PREP: COOK: TOTAL:

5 mins 45 mins 50 mins

SERVINGS: 8 cups (6 servings)

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Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion small diced
4 medium carrots
3 stalks celery
4 springs fresh thyme
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1 1/2 cups French green lentils
4 cloves garlic minced (about 4 teaspoons)
1 can fire-roasted diced tomatoes (15 ounces)
1 can crushed tomatoes (15 ounces)
4 cups low-sodium vegetable broth
Chopped fresh parsley for serving
Freshly grated Parmesan cheese optional for serving
Crusty bread optional for serving

Instructions
1 Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to
cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break
down, about 8 minutes.
2 While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the
carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later),
salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
 3 Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the
garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
4 Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes
of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional
minutes.
5 Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is
too thick for your liking, thin with a bit of water or additional stock until you reach your desired
consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the
seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Notes
TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You
can also reheat this soup in the microwave.
TO FREEZE: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let
thaw overnight in the refrigerator before reheating.
TO MAKE ON THE STOVETOP: Prepare the recipe in a large Dutch oven on the stove through Step 3.
Bring the soup to a boil, cover, and reduce the heat to a simmer. Let cook until the lentil are tender but
not mushy, about 25 minutes, stirring once or twice throughout. Enjoy hot.

Nutrition
SERVING: 1(of 6), about 1 1/2 cups CALORIES: 236kcal CARBOHYDRATES: 36g PROTEIN: 12g
FAT: 5g SATURATED FAT: 1g SODIUM: 516mg FIBER: 16g
SUGAR: 10g

Instant Pot Lentil Soup https://www.wellplated.com/instant-pot-lentil-soup/