Can I use red lentils instead of green or brown?

Red lentils cook much faster and tend to break down, giving the soup a mushier texture. If you're going for a chunky, stew-like consistency , stick with green or brown lentils. But if you want a creamier version, red lentils can work—just reduce the cook time to 8–10 minutes .

Is this recipe freezer-friendly?

Yes! This lentil soup freezes really well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months . Thaw overnight in the fridge and reheat on the stove or in the microwave.

Can I make this without an Instant Pot?

Absolutely. Just use a large pot on the stove . Sauté the veggies as usual, then add the rest of the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 30–40 minutes , or until the lentils are tender. If you’re into stove-top recipes, try the One Pot Red Lentil Pasta for another easy plant-based dinner.

Instant Pot Lentil Soup That’s Hearty and Healthy

Name: Instant Pot Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 large carrots, chopped; 3 celery stalks, chopped; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1 bay leaf; 1 can (15 oz) diced tomatoes (with juices); 5 cups vegetable broth; 1 cup brown or green lentils, rinsed; 1 cup kale, destemmed and torn into 1″ pieces; 1 tablespoon lemon juice

Description

A cozy, protein-packed, and veggie-loaded Instant Pot Lentil Soup perfect for busy weeknights. Vegan, hearty, and easy to customize!

Ingredients

Scale

1 tablespoon olive oil
1 yellow onion, diced
3 large carrots, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 bay leaf
1 can (15 oz) diced tomatoes (with juices)
5 cups vegetable broth
1 cup brown or green lentils, rinsed
1 cup kale, destemmed and torn into 1” pieces
1 tablespoon lemon juice

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Instructions

Turn Instant Pot to Sauté mode. Add olive oil, onion, carrots, and celery. Cook for 4 minutes, stirring often.
Stir in garlic and cook for 1 more minute. Add thyme, cumin, and bay leaf. Stir well.
Add diced tomatoes with juices, vegetable broth, and rinsed lentils. Stir to combine.
Cancel sauté mode. Secure the lid and pressure cook on High for 20 minutes. It will take about 10 minutes to come to pressure.
Quick release steam carefully once cooking time is up.
Stir in kale and lemon juice. Let kale wilt, then remove bay leaf and serve.

Notes

Rinse lentils well before cooking. Use spinach instead of kale if preferred. For a thicker soup, blend 1 cup and stir it back in. Add red pepper flakes for heat or potatoes for a heartier version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 5g
Sodium: 480mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg