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
My husband and I made this in our Instapot last night for a ‘St. Paddy’s Day’ inspired meal. We used dried rosemary, sage and thyme since we didn’t have fresh and the flavour was still incredible! With big chunks of potato and carrot, this stew was so hardy and tasty! The perfect meal for a cold March evening in Canada! Can’t wait to tuck into leftovers for lunch :D
Lovely to hear this soup was such a hit, Nicole! Thanks for sharing :)
So delicious, I love this recipe! The addition of a good quality balsamic vinegar and a bit of Dijon just adds so much depth of flavour.
Your positive feedback is the best reward for our hard work. Thank you, S!
Fantastic flavor….smells so good with the addition of the mustard and balsamic vinegar. Definitely a keeper recipe!
Thank you for your lovely comment, Mary! It makes us happy to know that you enjoyed the recipe, it’s a favorite in my house as well!
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.
Just made this delicious soup and it fantastic! Seasoned perfectly even without the parsley. I added a little more broth to make it soupier as suggested. I ordered the balsamic vinegar and it was a hit.
Thanks for sharing, JoAnne! We agree the higher quality balsamic really does make a huge difference! :)
Am I glad I subscribed to your newsletter, otherwise I would have missed this recipe. Probably the best soup I’ve had in years. It’s crazy how fresh herbs makes dishes so tasty, my parents never cooked with them and I’ve started buying them for your recipes specifically because I know I wouldn’t be disappointed.
Frédéric, thank you for your thoughtful review! We’re so happy to hear that you enjoyed the soup.
I’ve had a hard time appreciating lentils and chickpeas. But I keep hearing “Oooo… lentil soup!” And I figured if anyone could do it right, you could. You came through, once again. This thing is unlike anything I’ve eaten, but still tastes like home. I’d say it’s much safer than your typical fare, but I appreciate its simplicity as much as I love your typical exotic flare. Bravo!
We’re so glad you enjoyed the recipe, Daniel. Thanks for being a loyal reader. :)
Hi Nisha, Just to let you know very recipe is my delight! This one is great. I had lentils on hand but running low so I click on your French Lentil Link and it is out of stock. Do you have another recommendation?
Hi Charlene, we’re glad you enjoy it! Sorry to hear that brand is out of stock, but any brand of French green lentils will do!
Hi! I’ve made this soup last night, but I think mine came out more tomato based…perhaps it’s the brand of crushed tomatoes I used. Would adding sugar help counterbalance all the acidity from the tomato or is there something else I can do to offset this?
Yes, unfortunately some tomato brands can be a bit overpowering. Sugar would certainly help counterbalance some of the acidity. A glug of olive oil would also help, as the richness would make the tang from the tomatoes less prominent.
Very yummy and super easy to make! Made it for my family (we all love lentil soup & have gone through many recipes) & we All loved it, definitely will be making this hearty and comforting soup again :)
No joke, this is one hearty soup!! I took your advice and got the aged balsamic vinegar. What a game changer!! I have never liked any balsamic vinegar in the past. Good investment 👌
I really, really, really love this soup.
Thank you!!
such a hearty and filling soup, layered with textures and flavors. easy to make too. the lentils give me the meat feels, a little crunch from the carrots and fluffiness and creaminess from the potatoes. even tastier the day after!
Them potatoes though, right?! I want more potatoes next time. Little fluffy flavor bombs!
Deliciously rich, hearty and flavorful soup perfect for this winter weather. Loved it!
We’re thrilled the soup was a hit!
This recipe, like all the others you post, is so good. This will be in heavy rotation going forward. I can’t wait to take down the leftovers later today! Peace and Love.
Awesome, Davey. Thanks for your comment and for taking the time to review!
This was very tasty. I had lots of leftovers that went into the freezer. It’s going to be nice to reheat when I need it. I liked the firmness of the lentils.
We’re delighted to hear you enjoyed the soup, Phyllis!
This is SO good. I don’t normally love lentil soup as the texture annoys me sometimes, but this is so comforting, so hearty, so delicious, and the texture is fabulous! The potatoes are like little delectable pillows in your mouth. My husband described it as “a hug for your stomach”. Definitely will make again!
Aww, we’re so happy to hear it Catherine! Thanks for sharing :)
It was delicious ! Even the kids loved it !
Awesome, Lorraine. Thanks for your comment and for taking the time to review!
Delicious and filling! No substitutions. I had all the ingredients including fresh herbs. Best lentil soup ever! So much flavor.
Joan, So glad to hear you loved this recipe!
This recipe looks delicious, somehow I missed it. What measurements of dried herbs should I use instead of fresh? I noticed someone else used a 1/2 teaspoon of each, would that do?
Hi Karen, in general 1 tablespoon fresh herbs = 1 teaspoon dried herbs. We haven’t substituted it ourselves but that sounds about right.
Not sure how many tablespoons are in “a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme,” but I’ll try to figure out it out.
Hi Karen, we just googled it and 1 tsp of fresh rosemary is equal to one sprig, 1 tablespoon of fresh sage is 1 sprig, about 1/2 teaspoon fresh thyme equals one sprig, and 1/2 tbsp fresh flat leaf parsley equals one sprig. You’d multiply those numbers by 3 because that’s a few sprigs, then divide by 3 to get the dried herb equivalent. They all seem about right, although we would probably halve the sage.
I made this recipe on the stove and it was excellent! I had to use dried herbs as I didn’t have fresh but it was still full of flavor. I have made several other lentil soup recipes and this is the best lentil soup recipe I have tried.
Thanks for the lovely feedback, Sheryl!
Wonderful dish! Loved it. (I didn’t have the fresh stuff for the bouquet garni so I just used 1/2 teaspoon of each herb dried.) Great flavors. I think the Dijon mustard and basalmic vinegar at the end really took it to the next level. Thank you for sharing such a delicious dish. It’s now on my favorites list!
Thanks for the lovely feedback, Gary! You’re so welcome for sharing this recipe!