Instant Pot Vegan Lentil Soup

This Instant Pot vegan lentil soup is warm, filling and full of flavor. Brown lentils cook with carrots, celery, onion, tomatoes, garlic and warm spices in a rich vegetable broth. Fresh spinach and a squeeze of lemon at the end make it bright and fresh.

It's 100% plant-based, packed with protein and fiber, and costs very little to make. With the Instant Pot, it's ready in about 30 minutes, with no soaking needed.

Why This Recipe Works

• Lentils don't need soaking and cook fast under pressure.
• Sautéing the vegetables first builds a deeper flavor.
• Toasting the spices in oil brings out their aroma.
• Lemon juice at the end brightens all the flavors.
• Spinach added after cooking stays bright green.

Quick Facts

• Prep time: 10 minutes
• Cook time: 15 minutes (plus time to build and release pressure)
• Total time: about 35 minutes
• Servings: 6
• Difficulty: Easy
• Instant Pot size: 6 quarts

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon dried thyme
• ¼ teaspoon chili flakes (optional)
• 1½ cups (300 g) brown or green lentils, rinsed
• 1 can (14.5 oz / 410 g) diced tomatoes
• 6 cups (1.4 liters) vegetable broth
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 large handfuls (60 g) fresh spinach or kale
• 1–2 tablespoons lemon juice
• Fresh parsley to serve

Which Lentils to Use?

• Brown or green lentils: Hold their shape well and give a hearty soup. Best for this recipe.
• Red or yellow lentils: Break down and make a thick, creamy soup. Cook only 5 minutes under pressure if using.
• French green (Puy) lentils: Stay firm. Cook 12–15 minutes.

Always rinse lentils and pick out any small stones.

Step 1: Sauté the Vegetables

Set the Instant Pot to Sauté (normal/medium). Add the olive oil. When hot, add the onion, carrots and celery. Cook 4–5 minutes, stirring, until the onion is soft.

Step 2: Toast the Garlic and Spices

Add the garlic, cumin, paprika, turmeric, thyme and chili flakes. Stir for 1 minute until fragrant.

Step 3: Deglaze

Pour in about ½ cup of the broth. Scrape the bottom of the pot well with a wooden spoon to lift any browned bits.

This step is important. Stuck bits on the bottom can trigger the Instant Pot's "Burn" warning.

Step 4: Add Everything Else

Add the rinsed lentils, diced tomatoes, remaining broth, bay leaf, salt and pepper. Stir well.

Tip: Pour the tomatoes on top and don't stir them to the bottom too much. Tomatoes can stick and cause a burn warning.

Step 5: Pressure Cook

Close the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes.

When the timer ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the rest. Keep your hands and face away from the steam.

Step 6: Finish the Soup

Open the lid. Remove the bay leaf. Stir in the spinach; it wilts in 1–2 minutes from the heat. Add lemon juice.

Taste and adjust: more salt, pepper or lemon as needed.

Want it thicker? Use an immersion blender to blend about one-quarter of the soup, or mash some lentils against the side of the pot.

Too thick? Add more broth or water.

Step 7: Serve

Ladle into bowls and top with parsley, a drizzle of olive oil and a lemon wedge. Serve with crusty bread or a simple salad.

Stovetop Version

1. Follow Steps 1–4 in a large pot over medium heat.
2. Bring to a boil, then lower to a simmer.
3. Cover partly and cook 30–40 minutes, stirring now and then, until lentils are tender.
4. Finish with spinach and lemon.

Tips for the Best Lentil Soup

• Sauté first. It adds a lot of flavor.
• Deglaze well to avoid the burn warning.
• Don't skip the lemon. It makes the soup taste fresh and bright.
• Season at the end. Broth saltiness varies a lot.
• Add greens last so they stay bright.

Common Problems

"Burn" warning. Food stuck to the bottom. Turn off the pot, release pressure, scrape the bottom, add ½ cup more broth and restart.

Lentils too hard. They may be old. Cook 5 more minutes under pressure.

Lentils too mushy. They cooked too long, or red lentils were used. Reduce time next time.

Soup tastes flat. Add more salt and lemon juice.

Variations

• Curry lentil soup: Add 1 tablespoon curry powder and a can of coconut milk at the end.
• Mediterranean: Add oregano and top with olives and vegan feta.
• Potato: Add 1 diced potato with the lentils.
• Smoky: Add more smoked paprika and a little chipotle.
• Extra veggies: Add zucchini, bell pepper or sweet potato.

Is Lentil Soup Healthy?

Yes. Lentils are rich in plant protein, fiber, iron and folate. This soup is low in fat and very filling. It's naturally vegan, dairy-free and gluten-free (check your broth label).

Storage

Fridge: Keeps 4–5 days in airtight containers. It thickens as it sits; add water or broth when reheating.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.

Reheat: On the stove or in the microwave until hot.

Nutrition Estimate

Per serving (1/6 of the recipe):

• Calories: about 260
• Protein: about 14 g
• Carbohydrates: about 40 g
• Fiber: about 15 g
• Fat: about 5 g

FAQs

Do I need to soak lentils before pressure cooking?

No. Lentils cook quickly without soaking. Just rinse them.

Can I use red lentils?

Yes. Cook only 5 minutes under pressure. The soup will be thick and creamy.

How do I avoid the burn notice?

Deglaze well after sautéing, and add tomatoes on top without stirring them down.

Is lentil soup high in protein?

Yes. Each bowl has about 14 g of plant protein.

Can I make it in a slow cooker?

Yes. Cook on LOW 7–8 hours or HIGH 4 hours. Add spinach and lemon at the end.

Why is my lentil soup bland?

It needs more salt and lemon juice. Add a little at a time and taste.

More Recipes to Try

• Crispy Homemade Falafel (coming soon)
• Crockpot Chicken Tortilla Soup (coming soon)
• Classic French Onion Soup (coming soon)
• Browse all recipes

A Final Note

Sauté, deglaze, pressure cook and finish with lemon and spinach. This simple Instant Pot vegan lentil soup gives you a healthy, filling dinner in about half an hour.