This Instant Pot Coconut Red Lentil Soup is hearty, full of flavor, and so easy to make.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Coconut Red Lentil Soup
• Ingredients
• How to Make Instant Pot Coconut Red Lentil Soup
• More Instant Pot Lentil Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Other than Instant Pot hard-boiled eggs (they’re so easy to peel), lentil soup is my favorite thing to make in the Instant Pot. I love how the high-pressure environment infuses the lentils with all of the flavors around them. It’s hearty, delicious, and easy to make.

I have a very old recipe on Kitchen Treaty for a slow cooker coconut red lentil soup, but I wanted to make a version in the Instant Pot. So I tested ingredients and ratios and eventually settled on this Instant Pot Coconut Red Lentil Soup.

Not a super exciting story, but it is what it is, and resulted in a great new soup recipe for my keeper files, so I consider that a win!

Why You’ll Love Instant Pot Coconut Red Lentil Soup

• Fairly simple – the list of ingredients isn’t super short, but I think you’ll find this one comes together really simply.
• So full of flavor! – I love to finish this one with a squeeze of lemon and serve it with a side of warm buttered naan. Nothing better!
• Excellent leftovers – This is a great one to make for meal prep or just enjoy for lunch the next day after a hearty lentil soup dinner.

Ingredients

• Oil – I like to use a neutral cooking oil like vegetable or avocado oil. Olive oil is fine, but I find the flavor of the spices doesn’t come through quite the same.
• Onion & carrots – For a backbone of flavor and some extra nutrition.
• Garlic – A couple of cloves of fresh garlic for lots of flavor.
• Curry powder – Use your favorite curry powder from the store or you can make your own homemade curry powder, if you prefer.
• Coriander – An extra bit of coriander adds nice earthy flavor.
• Ginger – The ginger flavors complement the curry spices so well. I like to use fresh ginger, but in a pinch, ground ginger works fine.
• Vegetable broth – I’ve used water for this soup too, which is fine, but I prefer the added flavor of using veggie broth.
• Chickpeas – I like how they add a bit more fiber, protein, and texture to this Instant Pot red lentil soup.
• Diced tomatoes – One can. Plain diced tomatoes are great, or you can use fire-roasted for a smoky boost.
• Crushed red pepper – For a little hit of heat.
• Coconut milk – One can of full-fat coconut milk.
• Lentils – For this recipe, you’re going to want split red lentils, otherwise known as masoor dal. Split red lentils have had their hull removed and are split in half so that they cook faster and don’t keep their shape, instead thickening the soup with their lentil goodness.
• Fresh lemon juice & cilantro – For topping the soup.

This Instant Pot Coconut Lentil Soup is tasty, easy, and super hearty! It freezes well and makes an excellent meal prep soup recipe. I hope it’s as big a winner in your house as it is in ours!

Print

Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.

Keyword instant pot coconut red lentil soup, instant pot lentil and chickpea soup, instant pot red lentil soup

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 cups

Calories 484kcal

Author Kare

Ingredients

• 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
• 1 medium yellow onion diced [about 1 1/2 cups]
• 3/4 cup diced carrots diced about the same size as the chickpeas
• 2 medium cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 15 ounces chickpeas 1 can; drained and rinsed
• 14 ounces canned diced tomatoes 1 can
• 1 1/2 cup dried red lentils rinsed and sorted
• 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 14 ounces coconut milk one can

For topping

• fresh cilantro
• lemon juice

Instructions

• Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
• Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
• The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
• When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
• Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 319mg | Potassium: 1014mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2822IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 9mg

More Instant Pot Lentil Soup Recipes

• Instant Pot Lentil Vegetable Soup
• Instant Pot Herbed French Lentil & Potato Soup
• Instant Pot Curried Carrot Red Lentil Soup
• Instant Pot Golden Lentil & Spinach Soup

The post Instant Pot Coconut Red Lentil Soup Recipe appeared first on Kitchen Treaty.

This easy Instant Pot lentil soup is a riff on my Simple Lentil Vegetable Soup that I make on the stovetop which is a riff on the Ina Garten version (does that goddess ever do things wrong? Rhetorical question) which is a riff on I have no idea, I just wanted to say “riff” one more time.

But anyway, now that I’m all about lentil soup Instant Pot style, I thought I’d go this direction. A simple Instant Pot lentil vegetable soup with onions, carrots, and celery; green lentils; ground cumin and thyme; tomato paste and a dash of red wine vinegar for oomph.

I love all the flavor in this one; my guy (the carnivore) loves it too. Even though it’s vegan. I’m not trying to convert him or anything, but I kinda love it when that happens.

This Instant Pot Lentil Vegetable Soup calls for green lentils instead of French green lentils. The latter are a bit smaller and really hold their shape when cooked. And I’m sure they would totally work! I just happened to have a ton of green lentils on hand and I like how a few of them break down just ever so slightly while cooking which gives the soup a heartier consistency. If you want to use French green lentils, though, go for it! I’d say maybe subtract five minutes or so from the cooking time. Or if you’d rather go the brown lentil direction? Cool! They tend to take less time to cook, too, so maybe take five minutes off of those too. (I will try these alterations myself and report back when I have exact times!)

There are so many lentils out in the world, aren’t there?! It can be kind of confusing. But also awesome. Because legumes are my jam and the wider the variety the better as far as I’m concerned. (This quick read breaks it down when it comes to the common varieties; good info!)

But back to this cozy (easy) stuff! Bring on the crusty bread, baby! I’m goin’ in. You should too!

Oh, and be sure to try my other easy Instant Pot Lentil Soup recipes:

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.

Print

Instant Pot Lentil Vegetable Soup

A simple yet hearty lentil soup that’s far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Keyword easy instant pot lentil soup, instant pot lentil soup, instant pot lentil vegetable soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion diced
• 2 medium carrots diced) (about 1 cup
• 2 stalks celery chopped) (about 3/4 cup
• 4 medium cloves garlic minced) (about 1 tablespoon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt or sea salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 4 cups low-sodium vegetable broth
• 1 cup green lentils rinsed*
• 2 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Chopped parsley and extra-virgin olive oil for garnish optional

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 30 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot.
• Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
• Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn’t hurt either!

The post Instant Pot Lentil Vegetable Soup appeared first on Kitchen Treaty.

The key to deep, rich flavor and a thick, nourishing soup? Fresh herbs, tender red potatoes, and a giving some of the soup a quick puree after cooking, then stirring it back in.

It’s thick, rich, full of flavor, and so so delicious.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup
• Ingredient Notes:
• How to Make It
• Tip for Success
• More Instant Pot Lentil Soup recipes:

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Pretty much as soon as the Thanksgiving leftovers were gone, I found myself obsessing over lentil soup. Something about the healthy + the hearty appealed to me – and, of course, even better when made in the Instant Pot.

As it turns out, Instant Pot lentil soup hasn’t only been on my mind – it’s been on others’ minds as well. This Instant Pot golden lentil soup was the most-viewed recipe on Kitchen Treaty last week. It’s officially a good time for lentil soup!

Never one to leave well enough alone, I decided it was time to come up with another recipe. This one, loaded up with red potatoes, fresh thyme, and heady fresh tarragon, is so thick and hearty it’s almost more of a stew than a soup. Either way, it’s absolutely comforting and satiating and full of flavor and it’s a new fave.

Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup

Electric pressure cookers, otherwise known as Instant Pots or “Instapots,” make the BEST lentil soup! The high pressure environment really brings out all of the flavors – basically a forced mingling of the ingredients.

As an introvert, the idea of forced mingling makes me cringe. But as an Instant Pot lentil soup lover, I’m for it!

I love lentil soup in the Instant Pot so much I’ve now created four different Instant Pot lentil soup recipes. Can’t stop won’t stop! Or something like that.

Ingredient Notes:

• French green lentils: I love French green lentils (also known as lentilles du Puy) – unlike some varieties of lentils, they keep their shape marvelously when cooked and hold up to what the Instant Pot dishes out. They also taste just a bit different than your average lentil – a bit more earthy, I suppose. Hearty. Rustic. Delicious.
• Olive oil: For sautéing the veggies.
• Onion, carrot, & celery: The classic mirepoix, these three veggies provide the delicious flavor base for this Instant Pot French Lentil & Potato Soup.
• Garlic: Two cloves, minced.
• Vegetable broth: Buy it at the store or make your own veggie broth in the slow cooker (I save my scraps and make it about once per month, it’s perfect!)
• Red potatoes: I like red potatoes in this soup, but Yukon Gold would be another solid choice.
• Tarragon, parsley, and thyme: Tarragon adds a unique, delicate, almost citrus flavor to this soup. Parsley and thyme add herbaceous and earthy notes.
• Salt & pepper
• Lemon juice: Just 1-2 tablespoons, so one small lemon should do just fine.

Tip for Success

• Don’t skip the lemon juice! It really helps brighten up those herbal flavors.

I hope you love this Instant Pot Herbed French Lentil Potato Soup as much as we do! It’s so hearty and nourishing and the leftovers are even better the next day.

More Instant Pot Lentil Soup recipes:

• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Vegetable Lentil Soup – Full of veggies and super easy to make!

Print

Instant Pot Herbed French Lentil & Potato Soup

This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon and finished with a squeeze of lemon, it's creamy, hearty, and full of flavor. A new fave around here!

Keyword instant pot french lentil potato soup, instant pot lentil soup with potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups

Calories 225kcal

Author Kare

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 2 medium carrots peeled and diced (about 1/2 cup)
• 1 stalk celery diced (about 1/4 cup)
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 pound red potatoes cut into 3/4-inch dice (about 3 cups)
• 1 cup French green lentils rinsed
• 2 tablespoons fresh minced tarragon
• 2 tablespoons fresh minced parsley
• 4-5 sprigs fresh thyme
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1-2 tablespoons lemon juice from about 1/2 of a lemon

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 10 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended – it results in a creamy, extra-hearty soup).
• Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

Nutrition

Serving: 1cup | Calories: 225kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 227mg | Potassium: 513mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3648IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg

The post Instant Pot Herbed French Lentil & Potato Soup appeared first on Kitchen Treaty.

What’s better than delicious homemade soup?

EASY delicious homemade soup.

Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.

That’s what we have right here!

First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.

So, delicious? Check.

Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)

Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.

I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.

Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.

Love this Instant Pot carrot red lentil soup!

More Instant Pot Lentil Soup Recipes

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Vegetable Lentil Soup – Extra easy and packed full of veggies!

Print

Instant Pot Curried Carrot Red Lentil Soup

Love this souper – err, super – simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that’s on the table in minutes.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium onion diced) (about 1 cup
• 1 tablespoon grated peeled fresh ginger about 1 pinky-size piece ginger
• 1 tablespoon curry powder
• 2 cups baby carrots or about 4 medium carrots peeled and diced large) (about 2 cups total
• 4 cups low-sodium vegetable broth
• 3/4 cup dried split red lentils rinsed well
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Optional garnishes:

• Fresh cilantro
• Coconut milk
• Smoked paprika
• Cayenne pepper

Instructions

• Saute onion for 5 minutes
• Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Notes

Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 570mg | Fiber: 14g | Sugar: 5g | Vitamin A: 10720IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

The post Instant Pot Curried Carrot Red Lentil Soup appeared first on Kitchen Treaty.

I call this Instant Pot Lentil soup a “golden” lentil soup, because spicy turmeric gives it the most wonderful golden glow. And it really is a vibrant lentil soup recipe, both looks-wise and taste-wise – it packs a ton of flavor and nutrition. PLUS this Instapot Lentil Soup is about the coziest dinner around!

Lentil soup in the Instant Pot is one of the BEST ways to use your electric pressure cooker! When it comes to lentil soup, Instant Pot preparation is so easy, and with that intense cooking environment, the flavors seriously amp up, in record time.

I love this hearty lentil soup, especially for the winter months. Add a crusty slice of bread and it’s the perfect fast, easy, and satiating winter weeknight meal.

Table of Contents

• Why You’ll Love This Recipe
• Golden Lentil Soup Recipe Ingredients
• How to Cook Lentil Soup in the Instant Pot
• The Best Lentils for Lentil Soup
• FAQs
• Storing Leftover Soup
• How Long Does This Instant Pot Lentil Soup Keep?
• How to Freeze It
• More Instant Pot Lentil Soup Recipes

• Full, Printable Recipe
• Reader Reviews and Comments

Why You’ll Love This Recipe

There are so many reasons why I think you’ll love this lentil soup.

• It’s fast! This hearty soup cooks for a mere 12 minutes (not including Instant Pot warm-up time), but it tastes like it simmered all day.
• It’s SO hearty. It’s super filling and so satisfying – especially with a hunk of crusty bread alongside.
• It’s healthy. It’s packed with protein and fiber and is 100% plant-based vegan as-is.

But enough from me – this is what other readers like you have said:

• “This soup is so easy to make and delicious! Thank you.”
• “This is the BEST lentil soup ever!! I literally make it once a week.”
• “Thank you so much for sharing this recipe. Utterly delicious! Reminds me so much of the Sri Lankan dahl curry we make, yet so much easier and less prep time. I will be making this again and again.”
• “I love this recipe. It’s perfect for not owning any other cooking device other than an instant pot (did that for a bit). I found this recipe is really awesome to take care of older greens (lettuce, spinach, kale etc) and I prefer throwing it all in before sealing the lid. I keep coming back to this recipe and sharing it with my friends and family. Thank you for the deliciousness!”

Golden Lentil Soup Recipe Ingredients

This Instant Pot Golden Lentil & Spinach Soup has a pretty simple list of ingredients, including:

• Brown lentils – these are probably the most common lentils out there; at least where I am, they are the easiest to find. You can also use French green lentils or other lentils but may have to adjust the cooking time.
• Baby spinach – pre-washed makes it so easy to just grab a few handfuls and throw them in.
• Onion, carrots, & celery – the classic mirepoix helps build layers of flavor.
• Garlic – a must!
• Ground cumin, ground turmeric, and dried thyme – this combo of spices adds so much flavor!
• Vegetable broth – I like to use low-sodium veggie broth because that helps me control the overall sodium content of this Instant Pot lentil soup.

The Best Lentils for Lentil Soup

Every kind of lentil is great for lentil soup in the Instant Pot – it just depends on what you want! This recipe calls for brown lentils, which are large for lentils, have a nutty, earthy flavor that soaks up the flavors in this soup, and keep their shape for the most part.

French green lentils take longer to cook, about 20 minutes, and tend to maintain their shape. Split red lentils take the least amount of time, more like 8 minutes – but they will dissolve as red lentil do.

Print

Instant Pot Golden Lentil Soup with Spinach Recipe

Thick, hearty, and oh-so full of flavor, this golden Instant Pot Lentil Soup with turmeric and spinach is my *very* favorite Instant Pot recipe. Add a thick slice of crusty bread and your winter weeknight dinner is made!

Course Main Course, Soup

Cuisine American, Indian

Keyword golden lentil soup, instant pot lentil soup, lentil soup instant pot, lentil spinach soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 245kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 2 medium carrots peeled and diced) (about 1 cup
• 1 medium stalk celery diced) (about 1/2 cup
• 4 medium cloves garlic minced) (about 2 tablespoons
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt + more to taste*
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 cup dry brown lentils rinsed well in cold water
• 4 cups low-sodium vegetable broth one 32-ounce box
• 8 ounces baby spinach about 6 cups

Instructions

• Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!

Notes

Cook time includes sautéing and warm-up.

* Update 11/8/19: Based on a handful of reader comments about this soup tasting too salty, I reduced the initial salt amount from 1 teaspoon to 1/2 teaspoon. Please taste and adjust at the end until it’s perfect for you!

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

Nutrition

Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 40g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 371mg | Potassium: 961mg | Fiber: 19g | Sugar: 5g | Vitamin A: 10488IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 6mg

FAQs

Is this golden lentil soup a vegan soup?

Yes! And in the Instant Pot, lentil soup is made extra flavorful because of the pressure cooker environment.

I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! What happened?

A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit. 

What size Instant Pot is best for lentil soup?

I am using a 6-quart Instant Pot. I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

More Instant Pot Lentil Soup Recipes

• Instant Pot Herb French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Lentil Vegetable Soup – A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!
• Instant Pot Coconut Red Lentil Soup – Creamy and coconut with curry flavors. Love this one!

The post Instant Pot Golden Lentil Soup with Spinach appeared first on Kitchen Treaty.