There are so many good reasons to add this Instant Pot Lentil Soup to your rotation.
- Hearty. This is your not ordinary lentil soup! It’s almost meaty in texture and thick and rich. Adding potatoes not only provides textural interest but also naturally thickens the soup.
- Healthy and Allergen-Friendly. Despite being hearty, it’s 100% wholesome and features protein-rich, fiber-rich, iron-rich lentils. It’s also vegan, gluten-free, nut-free, and soy-free.
- Deep Flavor: Thanks to a bouquet garni of fresh herbs (my favorite soup flavor-builder), this soup has a woodsy depth of flavor you won’t find in most soups, along with great sweet-tangy flavor from whole peeled tomatoes and aged balsamic vinegar.
- Quick and Simple. There’s just 10 minutes of hands on cooking, and then the Instant Pot takes over and does it’s magic (but there’s also stovetop instructions if you don’t have an Instant Pot). Plus, all the ingredients are simple and straightforward.
- Meal Prep- and Freezer-Friendly. This soup is a great option for meal prep and freezes really well!
- Instant Pot Friendly. This soup is even easier in the instant pot (though an instant pot is not required to make it).
P.S.: Looking for more vegan Instant Pot recipes? I’ve got over 90 in my cookbook, The Vegan Instant Pot Cookbook!
P.P.S.: Looking for another easy yet delicious use for lentils? Try my Lentil Salad with Fresh Herbs!
Watch: How to make Instant Pot Lentil Soup
Step-by-Step Instructions
Gather your ingredients!
Heat the olive oil in the Instant Pot on the Sauté setting. Once hot, sauté the onions with a pinch of salt until nicely golden and completely soft, 6 to 9 minutes.
Add the carrots and garlic and a pinch of salt, and cook for 3 minutes. Pour in a bit of veggie broth to deglaze, scraping up any browned bits.
Add the rest of the broth, lentils, potatoes, salt and pepper, and bouquet garni (fresh herb bundle tied with kitchen twine). Stir well to submerge the bouquet garni.
Pour the crushed tomatoes on top but do not stir. Pressure cook for 12 minutes, then allow a natural pressure release for 12 minutes. Open the pot and stir in the balsamic vinegar and Dijon mustard.
Tips for making this Instant Pot Lentil Soup
French green lentils are best in this recipe. Unlike regular green (or brown lentils), they hold their shape well when cooked and do not turn mushy. They also have a nice subtle peppery flavor. Some grocery stores sell French lentils, some don’t, so I typically buy a big bag of French green lentils (affiliate link) online and it lasts me a long time (enough to make this soup 9 or 10 times!).
For soup texture, if you want a thinner consistency that’s soupier than the soup shown in photos here, you can add an additional cup of broth. Or, when the soup is done, if it’s too thick for your taste, you can always add some more broth and stir until heated through.
For the finishing ingredients, use the best balsamic vinegar you have. It adds this complex sweet tanginess and depth of flavor, and rounds out all the flavors. It makes the lentils taste meatier and the tomatoes sweeter.
- Giuseppe Giusti makes my absolute favorite balsamic vinegar, and I’ve tried a lot of brands (affiliate link). It’s not cheap but a little really does go a long way, and it’s made by a family who’s been making balsamic vinegar since the 1600s(!) so you know it’s good.
- When buying balsamic vinegar, look for bottles that say “aged” and ideally say something like “balsamic vinegar of Modena (IGP)” (or balsamic tradizionale, but that’s very pricy!). The standard $3 imitation balsamic at every grocery store is just sour and doesn’t do any favors.
- If you don’t have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. Neither of these is sweet in the same way as balsamic, so if the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won’t taste sweet, just there to balance the flavors).
Frequently Asked Questions
Yep! Stovetop instructions are in the second recipe card below.
If you want distinct lentils in your soup, Black beluga lentils would be your best bet. If you can’t find those, just sub regular green (or brown) lentils, but consider reducing the pressure cook time to 10 minutes instead of 12 minutes, since they soften more quickly.
Store leftovers in an airtight container in the fridge for 5-6 days. It will thicken as it rests, so I recommend reheating it on the stove over medium heat with a few splashes of veggie broth until it reaches your desired consistency.
Yep! It freezes pretty great. Once it’s cool, transfer to a few small containers (makes it quicker to defrost). I like using these single-serve Souper Cubes (affiliate link). It makes it easy to defrost an individual block of soup on the stove in less than 10 minutes. It should stay good in the freezer for 4 months. Or, you can defrost the soup in the fridge.
If you have a 6-quart Instant Pot like I do, I think doubling would make the soup too voluminous to fit below the IP’s maximum capacity limit. If you have an 8-quart model, however, you should be fine.
For most folks, a 6-quart model is sufficient. If you cook for more 6 or more people on a regular basis, the 8-quart makes most sense. A good model for beginners is the Duo Plus (their most popular model), but if you want a bit more customization, the Pro is great (affiliate links).
Sure. Some baby spinach or baby kale folded into the cooked soup would be great. Turn on the Sauté setting and let it cook for a couple minutes until the greens are wilted.
I hope you give this easy and delicious Instant Pot Lentil Soup recipe a try! If you do, please leave a rating and review below with your feedback and tag me on Instagram with your remakes :)
Instant Pot Lentil Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, diced (peeled or not)
- 6 garlic cloves, minced
- 4 cups (960 mL) low-sodium vegetable broth, more as needed
- 1 pound baby potatoes, quartered (peel left on)*
- 1 1/2 cups (300g) French green lentils (Puy lentils)
- Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**
- 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand***
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper pepper to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons aged balsamic vinegar****
Instructions
- Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes.
- Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
- Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1 1/2 teaspoons kosher salt, and several cracks of pepper. Stir gently.
- Pour the crushed tomatoes (including juices) on top, but don’t stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice). Note: getting the can nice and low right into the pot helps keep the tomatoes resting on top (instead of pouring from high above).
- Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 12 minutes.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes. Then manually release any remaining steam.
- Open the pot and remove the bouquet garni. Stir in the dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste.This is a hearty and thick soup/stew, but if you want it thinner, add more broth until you reach your desired consistency and stir until warmed through.
Notes
Lentil Soup (Stovetop)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, diced (peeled or not)
- 6 garlic cloves, minced
- 5 cups (1.2 L) low-sodium vegetable broth*
- 1 pound (450g) baby potatoes, quartered (peel left on)
- 1 1/2 cups (300g) French green lentils (AKA Puy lentils)
- Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**
- 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand***
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1/2 teaspoon Dijon mustard
- 2 teaspoons aged balsamic vinegar****
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, along with a pinch or two of salt. Cook until onion has softened and golden brown, 6 to 8 minutes.
- Add the carrots and garlic and another pinch of salt. Cook until the carrots are just starting to soften, 2 to 3 minutes.
- Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, crushed tomatoes (including their juices), 1 ½ teaspoons kosher salt, and pepper to taste. Stir well.
- Bring the soup to a boil. Then reduce heat to low, cover the pot partially, and simmer the soup for 40 to 50 minutes, or until the lentils are tender.
- Remove the bouquet garni. Stir in the dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste.
Notes
Is the nutrition info for 4 servings or 6? (I.e if I separate it into 4 equal servings will one serving be 395 calories?) do you know how many cups a serving size is?
It’s for 4! And we don’t know the volume per serving, sorry Caitie!
SO good and very easy! A new staple in my household. Chop all your vegetables before cooking. It’s harder to chop as you go. I didn’t have fresh herbs, the dried versions worked fine for me.
We agree mise en place is the way to do it, Ayana! Thanks for trying the soup :)
Easy and delicious. I had all the ingredients and only had to purchase the carrots. Followed directions as written and used an instant pot. I will make this again. My husband likes thick, hearty soup and this fit the bill perfectly. Great recipe! Thank you!!
Great! Thanks for making the recipe and sharing your experience, PT!
Just love this soup. I’ve made it 3 or 4 times in my InstantPot, and each and every time it has come out perfectly. To put a little twist to the recipe and to add an additional layer of depth, flavor and texture to your already excellent recipe, I added some sliced portobello mushrooms and tomato paste. Simply delicious!!
Thanks for creating such a welcomed “comfort soup”!!
Thanks for the lovely feedback, Neil! :) You’re very welcome for the soup!
Dumb question: I assume the recipe calls for canned lentils, not dry. Is my assumption correct?
Hi there Nissan. Actually no, we use dried lentils in our recipes! They’re fairly quick cooking and we enjoy the taste and texture of them better when they’re cooked fresh.
Delicious! I made this for dinner tonight. I used regular green lentils, it turned out good. I will be making this again!
Tasneem, So glad to hear you loved the soup and will be trying it again in the future :)
Simple and delicious
I was a little sceptical because of the short ingredients list but i was pleasantly surprised
I didn’t use the bouquet garni, just dried herbs and bay leaves, and turned out tasty enough
Thanks again nisha and team
Thanks for sharing, Toni! Great to hear the recipe was a success :)
Delicious! I used the wrong potatoes and I put to much oregano It still was exactly what I was looking for. I’ll alter the next time I make it. Do you know what a serving is? One cup? A cup and 1/2 thank you!
Hi Stacie, thanks for sharing! We’re glad you enjoyed the lentil soup. This recipe makes 4 servings as a main or 6 with bread!
Is it possible to make the recipe without tomato? If so, what would I use in its place? Recipe looks tasty, but I have a tomato allergy.
Hi Sydney, we’re afraid tomatoes are essential in this recipe. You can try omitting them but then you’ll end up with more of a lentil potato soup. Sorry :/
A friend brought me some of this delicious stew.
Can this be made in a crockpot?
Great to learn you’re a fan of the stew, Terri! We don’t have a crockpot and haven’t tried it ourselves, but based on our research, in a pan we would saute the olive oil & onion, then add carrots then garlic. We’d then add that mixture to the crockpot with the other ingredients. We’d cook the soup on low for 6-8 hours, until the lentils are perfectly cooked and not too mushy. Hopefully that helps a bit!
Did you mean to write sage instead of oregano in the herbs? The image of the bouquet above looks more like sage…?
Hi Brandon, no that’s fresh oregano! It can come in quite a variety of shapes and sizes.
This was my first attempt at a vegan recipe in my Ninja Foodi.
Holy smoke is this ever a delicious and hearty meal. Easy to follow instructions, even for a non-cooking man like me.
Hi Frank – We’re honored you chose us as your first recipe to try out with your Ninja Foodi! Nisha’s Instant Pot Cookbook is filled with amazing recipes I know you’d love!
Already bought the Kindle edition. Love your Youtube videos and the website, so I figured I’d chip in. I see a lot of yummy vegan dishes this coming winter!
Hi Frank, thank you for your kind comment! I’m including a link to one of my favorite cozy fall/winter dish, scalloped potatoes. Let us know what you think if you make them!
https://rainbowplantlife.com/vegan-scalloped-potatoes/
Hi! If I multiply the recipe by 1.5, would it fit a 6 quartz Instant Pot? Thank you for your recipes :)
Hi Rem, thanks for reaching out. I think if you tried multiplying this recipe by 1.5, it might go over the max line in the 6 quart pot, which would make it hard for the Instant Pot to come to pressure properly.
I lovedddd this recipe. I was cooking on my own on a cold fall day, and decided to try this recipe. It was super easy to make, and was a nice, hearty soup. Will be great to save as leftovers too!
Hi Rory, I’m so glad you enjoyed this recipe on a fall day. Leftovers taste even better, thanks for the kind review!
This is definitely a keeper delicious! I didn’t have the fresh herbs so I modified and used dried ones. Also added some kale. Hearty meal for a fall day !
I made this per the directions and it was delicious. It’s the best lentil soup I’ve ever had.
That’s so great to hear, Emily! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
LOVE IT AS ALWAYS NISHA THANK YOUUUUUU
Awesome, Bobani. Thanks for your comment and for taking the time to review!
This was absolutely delicious! So much flavor, and easy to follow for a VERY novice and nervous chef. Thank you!
Awesome, Adele. Thanks for your comment and for taking the time to review!
I am trying to go as vegan as possible (I still love and eat fish) and this recipe was a hit. Everyone liked this soup/stew… looks like I will make it again and again and again! ;)
Thank you!
Wonderful, Alejandra! Thanks for sharing :)
This is delicious! The bsldamic really makes it extra special
Thanks for the lovely feedback, Dolores!