Healthy and filling Instant Pot Lentil Soup packed with vegetables and flavors from cumin, paprika, and cayenne. Just pour in some vegetable stock instead of chicken broth and you’ll have a delicious vegan meal. A cozy dish that comes together in just 30 minutes!
We may be in the middle of summer, but bean-based meals are always a “thing” in our house. Good thing I have an Instant Pot. Just place everything in it, push a few buttons here and there and I’m all set!
It’s a lifesaver for these kinds of requests. It saves time and effort (almost without lifting a finger)!
What are lentils?
Lentils are also legumes, the same family to which beans belong to. They are edible, iron and folate-rich, and low in calories seeds that grow in pods. These are also an excellent source of protein, making them a great alternative to meat.
Unlike other dried beans, lentils don’t need to be soaked before cooking. If cooking it on the stovetop, you can pre-wash it and just put it in a pot with boiling water, and simmer for 20 to 40 minutes depending on its type.
Varieties of Lentils
The types of lentils are categorized by their color which varies from green, brown, or black, and yellow and red.
Brown – the most common variety that holds its shape well during cooking (unless you overcooked them. They’ll get too mushy). They are ideally used on soups, stews, salads, and pilafs.
Green – these lentils are quite large, (sometimes 1/4 -inch in diameter) but flatter than the other types. They are fairly firm, retain their shape while cooking and flavorful. They are perfect for salads and pilafs.
French Green – or Puy, specifically grown in a region of central France, can be similar to the color or darker and much smaller than the green lentils. However, it should be cooked for about 40 minutes (a much longer time than the usual lentil cooking time).
Yellow and Red – these varieties cook easily since they have been hulled and split. They are small in size with a sweet and nutty flavor. They are best to be used on dips and purees.
Black – these are dark, round, and tiny lentils with light and creamy flesh. They are also called “Beluga” since they have a resemblance with Beluga caviar when cooked.
Best Type of Lentils for Instant Pot
Cooking lentils are much faster in an Instant Pot. All kinds can be used, but they vary on the cooking time.
The brown, green, and black lentils will cook tender and firm for 10 minutes, however, red lentils will turn mushy in an Instant Pot.
Recipe Ingredients and Variations
I love to serve this lentil recipe for dinner without having the need to add any meat. Trust me, with this recipe, you won’t be missing the meat. It’s already flavorful on its own.
Here’s what you need for this quick Instant Pot recipe:
- Cooking oil – you can use vegetable, canola, corn oil, or basically any oil with neutral flavors.
- Onion, celery ribs, garlic – for that aromatic flavor
- Ginger – to add zing and fragrance to your dish
- Cumin – it adds aroma and that distinct warm, earthy, and slight peppery flavors.
- Green onions – for that added punch of flavor (see my How to Cut Green Onions guide)
- Smoked Paprika – to add smokey flavor and kick of heat
- White pepper – for that peppery flavor
- Dry lentils – no need for you to soak them
- Chicken broth – you may substitute this with vegetable broth or water to make this vegan-friendly
- Carrots – chopped or diced (about 1 1/2 cup)
- Tomatoes – substitute can diced tomatoes with about 2 cups of chopped fresh tomatoes (check out my How to Cut Tomatoes guide)
- Parsley or Cilantro – optional
- Salt and Pepper, to taste
Feel free to add more veggies into the mix like potatoes, sweet potatoes, spinach, or kale.
Storage Tips
Dried lentils have a looong shelf life. But always remember to keep them from light, heat, and moisture. Better if you place them in an airtight container to keep away from pests and insects.
If cooked, you must place them in an airtight container then tuck them in your fridge for a week or in the freezer for up to three (3) months. You may also divide them in a Ziploc bag for easy thawing.
What to Pair with Lentil Soup?
I especially love serving this dish on a chilly day, but feel free to make this even in the middle of summer, coz why not? This is particularly more hearty when served with:
More Warm and Cozy Stew and Soup Recipes
How to Make Instant Pot Lentil Soup
Sauteing the Vegetables and Spices
- Turn on the “SAUTE” mode on your Instant Pot.
- Add oil then add onions, garlic, ginger, celery, smoked paprika, and cumin spice. Stir occasionally for about 2-3 minutes until onions are translucent.
- Add green onions, smoked paprika, salt, and pepper.
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Add 1 cup of chicken broth, then dry lentils.
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Stir to coat the lentils.
Cooking the Lentils
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Add the rest of the chicken broth, carrots, and tomatoes.
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Close the lid with the vent set to sealing and cook on HIGH pressure for 15 minutes.
- When the time is up, let the Instant Pot Pressure release naturally for 10 minutes, after that then turn the knob to venting to release any remaining pressure
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Stir the soup, adjust for salt and pepper, and soup consistency with broth. Garnish with parsley and serve warm with bread.
Watch How To Make It
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Instant Pot Lentil Soup
Ingredients
- 3 to 4 tablespoon (42 - 56 ml) cooking oil
- 2 medium onion, diced (about 1 3/4 cup diced)
- 4 garlic cloves, minced
- ½ tablespoon (4 g) minced ginger
- 2 celery ribs, diced (about 1 cup)
- 2-3 teaspoons (4-6 g) smoked paprika
- 1 ½ teaspoon (3 g) cumin
- 2 green onions, chopped
- 1 teaspoon (2 g) white pepper
- salt to taste
- 6 cup (1.5 L) or more vegetable/chicken broth or water
- 2 cup (450 g) dry lentils
- 2-3 large carrots, chopped (about 1 1/2 cup)
- 1 14.5 ounce (425grams) can diced tomatoes
- ½ teaspoon (1 g) cayenne pepper (optional)
- 2 tablespoons (8 g) or more chopped parsley/Cilantro
- salt and pepper to taste
Instructions
- Turn on the “SAUTE” mode on your Instant Pot.
- Add oil then add onions, garlic, ginger, celery, smoked paprika, and cumin spice. Stir occasionally for about 2-3 minutes until onions are translucent.
- Add green onions, smoked paprika, salt, and pepper.
- Add 1 cup of chicken broth, then dry lentils.
- Stir to coat the lentils.
- Add the rest of the chicken broth, carrots, and tomatoes.
- Close the lid with the vent set to sealing and cook on HIGH pressure for 15 minutes.
- When the time is up, let the Instant Pot Pressure release naturally for 10 minutes, after that then turn the knob to venting to release any remaining pressure.
- Stir the soup, adjust for salt and pepper, and soup consistency with broth. Garnish with parsley and serve warm with bread.
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Fumi says
If I use chickpeas do I cook it the same? Same time and everything?
ImmaculateBites says
Hi Fumi,
Certainly! When substituting lentils with chickpeas in an instant pot soup:
Preparation: Soak dried chickpeas overnight. Canned chickpeas don’t need soaking.
Cooking Time: Dried chickpeas require about 35-40 minutes at high pressure in an Instant Pot, which is longer than lentils. If using canned chickpeas, the cooking time is similar to lentils as they are already cooked.
Adjust Liquids: Chickpeas may absorb more liquid than lentils, so adjust the amount of liquid in your recipe accordingly.
Seasoning: Taste and adjust seasonings as chickpeas have a nuttier flavor compared to lentils.
Dee says
Can you use black eyed peas instead of lentils for this rescipe??
Imma says
That sounds delicious. I would soak the black-eyed peas overnight before cooking. Other than that, it should be the same. Please let me know how it turns out.
Eric says
Great recipe! Trying to go to a more vegetarian diet and this was a delicious soup that lasted us 2 dinners and made our busy week a bit easier with a healthy dinner. Thank you!
imma africanbites says
So happy to hear that, Eric. Eating healthy doesn’t need to be bland and boring. Thank you for stopping by!
Jan Barstad says
This is a great recipe. I didn’t have the paprika so I substituted Chipotle power. I also didn’t have green onion and didn’t miss it at all. I topped with avocado, chopped parsley and cilantro. So hearty. Definitely a keeper!
imma africanbites says
Thank you for sharing, Jan. I’m glad that this gets your approval.
Emma Sartin says
EI am single and want To cut the recipe in half. Would the instant pot settings be the same? Also, you don’t say how many servings this soup makes. Thank you.
ImmaculateBites says
Yes, it should be the same. 🙂
The serving size is indicated on the recipe box, you can see it at the bottom most part of the post. It’s the circle at the right of the “Ingredients”. 🙂