Lentil Soup, Instant Pot

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  1. 3 carrots, sliced
  2. 3 stalks of celery, chopped
  3. 1/2 onion, chopped
  4. 3 cloves of garlic, chopped
  5. 2 c dried green or brown lentils, rinsed and drained
  6. 8 c vegetable broth
  7. 1 (8 oz) can tomato sauce
  8. 1 T ground cumin
  9. 1 1/2 t ground coriander
  10. 1/2 t ground turmeric
  11. 1 bay leaf
  12. 1 t salt,
  13. 1/2 t ground black pepper, plus more for serving
  14. 8 oz. baby spinach, large stems removed
  15. olive oil, for serving


  1. In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato auce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.
  2. Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select High Pressure and set the timer for 10 minutes.
  3. When the timer is up, let rest for 10 minutes, then manually release the pressure.Unlock and remove the lid, being careful of any remaining steam.
  4. Remove the bay leaf.
  5. Stir in the spinach and let it wilt.
  6. Serve the soup with a drizzle of olive oil and sprinkle of pepper, if you like.

Picture of Recipe

Lentil Soup, Instant Pot - Picture of Recipe
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Ethnicity/Origin: Middle Eastern
Key Ingredient: Lentils
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot

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