You are going to love how quick and easy this instant pot lentil soup is. It’s hearty, comforting, warming and totally delicious!!
Do you love soup? Do you gleefully anticipate eating it when you order it at a restaurant? Do you squeal just a little bit when you know you are having it that evening for dinner?
Or do you just like it? You think, “Oh good, soup”, but you don’t squeal or anticipate it with bated breath.
I LOVE it. And one thing that makes me super happy is, although Christopher used to like soup, he has now come around and jumped on the soup-loving bandwagon!
Now, how did I feel about lentil soup?
It was always a hit or miss for me. Years ago, when I made it myself, I’d either cook it too little or cook it too much. Cook it too little and the lentils are not quite done. Cook it too much and the lentils are mushy.
I’d eat lentil soup if someone served it to me but I stopped making it myself.
Why I Started Making it Myself Again
During the winter, we got the biggest snowfall of the year and although Mr. Landlord always helps us shovel, this one storm, he had hurt his hand and Christopher and I had to shovel by ourselves.
It really was no big deal.
Still, Mrs. Landlord showed her appreciation by making us some lentil soup. Christopher and I ate it for dinner that night and I was delighted. Simply delighted. It was so delicious.
Now, since I had my newly acquired instant pot, I decided to try making lentil soup again and boy, am I glad I did!! While Mrs. Landlord’s lentil soup was delicious, mine is spectacular!
Yes, that’s me patting myself on the back.
On to my Instant Pot Lentil Soup Recipe
I start with a medium purple onion, a sweet Vidalia onion, 4 carrots and 2 celery stalks.
I chop the onions, carrots and celery in smallish chunks.
I turn my instant pot (IP) on sauté and once it has heated up, I add 2 tablespoons of olive oil. Next, comes the onions which I add to the IP and sauté for 4 minutes.
I add the chopped carrots, celery, garlic paste, salt and pepper and continue to sauté for 3 minutes.
I add 4 cups of beef broth and 2 cups of water. If you want to make this recipe vegan or vegetarian, substitute vegetable broth for the beef broth.
I also add 1 teaspoon cumin powder, 1/4 teaspoon of chili powder, a few shakes of red pepper flakes, 1 1/2 cups green lentils, 1 teaspoon of ground thyme, 2 tablespoons tomato paste and 1 – 2 bay leaves.
Seal the Instant Pot up Tight
I seal the IP and press the soup/stew button and cook it at normal temperature for 20 minutes, which is the default setting for soup.
Once the IP timer dings, I carefully release the pressure. If you’ve never used an IP before, don’t hold your hand above the steam release knob! You could burn yourself.
I let the steam release for 5 minutes before opening the IP. I pour all the soup in my much loved casserole dish from Burlington Potters and get ready to serve it.
I ladle some soup in our crocks and gather some cute little pita rounds. Have you seen these pita rounds before? The are adorable and fun to dip in the lentil soup!
Let’s look at a different view. A close up!
I hope you enjoyed this recipe as much as Christopher and I do.
Please feel free to leave me a comment. Do you love soup as much as I do? You can also Pin any photo to Pinterest and Yum the recipe to Yummly.
This delightful soup can be on your table in less than 30 minutes.
- 2 tablespoons olive oil
- 1 Vidalia onion chopped
- 1 purple onion chopped
- 4 carrots chopped into little chunks
- 2 stalks celery thinly sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper a few shakes is fine
- 3 teaspoons garlic paste or 2 garlic cloves, crushed
- 32 ounces beef broth use vegetable broth for vegetarian version
- 1 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1 teaspoon red pepper flakes or 7 shakes
- 1 1/2 cups lentils rinsed and picked over for rocks, green or which ever you prefer
- 1 teaspoon ground thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups water
- Turn your Instant Pot on to sauté - normal
- Add 2 tablespoons olive oil
- Add onions and sauté for 4 minutes
- Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes
Add lentils, broth, water, cumin, chili powder, red pepper shakes, thyme, bay leaves, tomato paste
- Seal Instant Pot and push the soup/broth button - which should be on a 20 minute timer
- Once the IP beeps, slowly release pressure by turning the knob, being careful not to burn your hand. It takes about 5 minutes to release all the steam
- Open IP
Transfer Instant Pot lentil soup into a container to serve at the table or ladle soup into crocks or bowls