Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
Lentil soup is packed with veggies and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan!
How do I make soup in my Instant Pot?
Instant Pots are amazing for soup. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.
Will the flavors taste the same?
Yes—but any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :)
What goes into lentil soup?
We love lentil soup for its versatility. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. Lentil soup of course also needs lentils. The 18 minute wait is the time the lentils take to cook.
Can I make vegetarian lentil soup?
Of course. Swap in vegetable broth for the chicken broth.
Do other greens besides spinach work?
Absolutely. Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like—kale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted.
Have you tried this yet? Let us know how it went in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 312
Ingredients
- 1
large onion, chopped
- 1
medium carrot, peeled and chopped
- 2
stalks celery, chopped
- 3
cloves garlic, minced
- 1 1/2 c.
green lentils
- 1
(14.5-oz.) can diced tomatoes
- 2 tsp.
fresh thyme
- 1 tsp.
Italian seasoning
Kosher salt
Freshly ground black pepper
- 4 c.
low-sodium chicken or vegetable broth
- 4 c.
baby spinach
Freshly grated Parmesan, for serving
- Nutrition Information
- Per Serving (Serves 4)
- Calories312 Fat2 gSaturated fat0 gTrans fat0 gCholesterol1 mgSodium1140 mgCarbohydrates45 gFiber12 gSugar7 gProtein20 gVitamin D0 mcgCalcium132 mgIron6 mgPotassium941 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release.
- Step 2Remove lid and stir in spinach. Serve with Parmesan.
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