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Lentil and Potato Soup

Lentil and Potato Soup

Nisha Vora
This soup is quite thick and chunky, so it’s more like a stew (a stewp? a stoup?), which means it’s extra hearty and satisfying. The leftovers will stay good for at least four days in an airtight container in your fridge. I recommend serving it alongside a hunk of crusty bread (obviously).
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine American
Servings 4
Calories 533 kcal


  • 2 tablespoons olive oil
  • 1 large sweet onion, finely diced
  • 3 medium carrots, peeled and diced
  • 6 garlic cloves, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound baby potatoes, quartered (peel left on)
  • 1 1/2 cups French green lentils (Puy lentils)
  • Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, rosemary, oregano, and thyme, tied tightly together with kitchen twine (video instructions at 02:40)
  • 3 cups low-sodium vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon dijon mustard or coarse brown mustard
  • 2 teaspoons high-quality balsamic vinegar


  • Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil. Once the oil has heated up, add the onion. Cook until the onion is browned and completely soft, 6 to 8 minutes.
  • Add the carrots and garlic along with 1 teaspoon of the kosher salt, and black pepper to taste. Cook until the carrots are just starting to soften, 2 to 3 minutes.
  • Add the vegetable broth, lentils, potatoes, bouquet garni, and and the remaining 1/2 teaspoon kosher salt, and stir gently. Then pour the crushed tomatoes on top, but don’t stir (the tomatoes will get incorporated during the pressure cooking). Select the Cancel setting.
  • 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.
  • 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.