Lentil and Rice Soup

This lentil and rice soup recipe makes a thick and chunky soup that is both yummy and easy. The instant pot does most of the work so you can enjoy a comforting and warming meal in no time.

Two grey bowls filled with the thick soup with some bread and the pan behind them

I’m a big fan of soup. In fact, I eat it year round and I have since converted dear hubby to love soup almost as much as I do.

One of the things we love about this soup is that it is thick and hearty. Christopher loves to ladle it over either pasta or a baked potato, which I can appreciate. But to me, it’s a full meal.

So, I add a piece of artisan bread to my plate and call it the entrée. 🙂

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Helpful tips

  • If you like a soupier soup, add an additional 2 cups of water to the pressure cooker container. Just do not let the level of your liquid pass the maximum line.
  • I used Arborio rice because I like how starchy it is but you can use brown rice if you prefer.
  • Before I start the recipe, I soak the lentils for at least a half hour.
  • In this recipe, I use green lentils but you could use whichever lentil you like.
  • You don’t have to use wine in the recipe but I find it adds a nice flavor. If you do, use a dry wine like Sauvignon blanc.
  • Wash the rice right before you are going to use it. You don’t want the starch to be released.
  • There is no need to sauté the vegetables in the cooker container beforehand. I’ve done it both ways and there isn’t any taste difference. Save yourself some time and calories by doing it this way. The vegetables will cook just fine.
  • The instant pot / pressure cooker takes up to 25 minutes to come to pressure. Note that I do NOT add this time to the recipe prep or cook time since it varies.
  • Once the cooker beeps that it’s done, you can either let the pressure release naturally or you can do a quick release, which is what I usually do.
  • Here’s how to do a quick release: Let your cooker rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position keeping yourself clear of the valve. Be careful, the steam will be hot. Let the steam release and wait for the silver pressure gauge to drop back into the lid before attempting to open the pressure cooker.

How to make lentil and rice soup

Pre-step

Wash and pick over the lentils, then cover them with water. Set aside to soak for at least a half hour.

Get out your instant pot or pressure cooker.

Step one

Get the ingredients – soaked lentils, rice, onion, carrots, celery and a rosemary sprig. (A)

Step two

Chop the onion and carrots into chunks. Slice the celery lengthwise in half and then in slices. (B)

Left - lentils, rice, onion, carrots and celery. Right - glass bowl with chopped onions, carrots, celery, rosemary, diced tomatoes, broth and wine

Step three

Add the chopped vegetables in the instant pot container. (C)

Step four

Even though you see two sprigs of rosemary, I actually took one out after I took this photo. 🙂

Add one rosemary sprig, garlic paste and salt. (D)

Left - overhead view of the vegetables in the pan. Right - overhead view of the pan of veggies with added rosemary, garlic and salt

Step five

Add the lentils to the instant pot container along with the rice. (E)

Step six

Add chicken broth, a small can of diced tomatoes and wine. (F)

Left - overhead view of the pan with added rice and lentils. Right - overhead view of added broth, tomatoes and wine

Step seven

Seal the instant pot lid, make sure the venting knob is in the sealed position and press the pressure cook button. You want the mode to be normal and the pressure set to high.

Set the timer to 10 minutes. When the soup is done, see helpful tips above for how to do a quick release.

Step eight

Remove the rosemary sprig and discard it.

You can either serve the soup directly from the instant pot or transfer it to a serving container.

A big dark grey cast iron pan filled with the instant pot soup with two grey bowls in the background

I get two bowls and cut a few slices from an artisan loaf we love.

Two bowls of chunky soup on a green napkin with the pan and plate of bread in the background

See how thick and delicious the soup looks?

Overhead view of the bowls with the thick chunky soup with a white plate of dark bread

I hope you enjoyed this lentil and rice soup recipe.

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Two grey bowls filled with the thick soup - square

Lentil and Rice Soup

This thick and hearty soup is so delicious that it will warm you up during the cold season.
5 from 9 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: instant pot soup, lentil and rice soup, lentil soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 cups
Calories: 179kcal

Ingredients

  • 1 cup green lentils (rinsed and soaked for .5 hour)
  • 1 cup Arborizo rice (rinsed right before you start the soup)
  • 1 large onion (chopped in medium chunks)
  • 3 large carrots (chopped in chunks)
  • 1 stalk celery (cut in half lengthwise and then in slices)
  • 1 teaspoon cumin
  • 1 sprig rosemary (this is optional)
  • 2 teaspoons salt
  • 4 cups chicken broth
  • 3 cups water
  • 3 teaspoons garlic paste (or 3 cloves garlic, chopped)
  • 14.5 ounces diced tomatoes
  • .5 cup dry white wine

Instructions

  • Wash and pick over lentils. Cover with water and soak for at least a half hour
    1 cup green lentils
  • Chop onion and carrots into chunks and cut celery in half lengthwise and then slice
    1 large onion, 3 large carrots, 1 stalk celery
  • Add onions, carrots and celery into the pressure cooker/instant pot
  • Add drained lentils and rice
    1 cup Arborizo rice
  • Add garlic, salt, cumin, rosemary sprig, diced tomatoes, broth, wine and water
    1 teaspoon cumin, 1 sprig rosemary, 2 teaspoons salt, 4 cups chicken broth, 3 cups water, 3 teaspoons garlic paste, .5 cup dry white wine, 14.5 ounces diced tomatoes
  • Seal pressure cooker and make sure the venting knob is in the sealed position
  • Press the pressure cook button and make sure the mode is normal and the pressure is set to high. Set the timer to 10 minutes. (It will take up to 20 – 25 minutes for the pressure cooker to come to pressure)
  • Once the pressure cooker beeps that it is done, either let the cooker release the pressure naturally which can take over a half hour OR do a quck release (see notes on how)
  • Serve
  • Smile
  • Enjoy

Equipment

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Notes

Helpful tips
  • If you like a soupier soup, all you have to do is add an additional 2 cups of water to the pressure cooker container. Just do not let the level pass the maximum line.
  • I used Arborio rice because I like how starchy it is but you can use brown rice if you prefer.
  • I soak the lentils before I start the recipe for at least a half hour.
  • In this recipe, I used green lentils but you could use whichever lentil you like.
  • You don’t have to add wine to the recipe but I find it flavors it nicely. IF you do, use a dry wine like something like Sauvignon blanc
  • Wash the rice right before you are going to use it. You don’t want the starch to be released.
  • There is no need to sauté the vegetables in the cooker container beforehand. I’ve done it both ways and there isn’t any taste difference. So save yourself some calories by doing it this way. The vegetables will cook so don’t worry about it.
  • The instant pot/pressure cooker takes between up to 25 minutes to come to pressure. I do NOT add the time to the recipe as it varies.
  • Once the cooker beeps you can either let it release the pressure naturally or you can do what I normally do by doing a quick release.
  • Here’s how: Let it rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position. Be careful, the steam will be hot. Let it release the steam and wait for the silver pressure gauge to drop in the lid before attempting to open the pressure cooker.

Nutrition

Serving: 1.5cup | Calories: 179kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 471mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3682IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 3mg
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14 Comments

  1. I am ALL about comfort food right now. If it fits in a bowl/mug that is all I need. Homemade soup is the best. Make it on the weekend for easy and stress-free meals all week long. Not to mention hearty and healthy too.

  2. This is my kind of soup. I love rice and I eat it every day. On of the better way to eat rice is with lentils in soup form. Looks so comforting, delicious and satisfying!

  3. I’ve been craving soup and this hit the spot! Love how it’s vegetarian and so easy and delicious! Love the rice and lentil combo as well 🙂 thank you!

  4. This is such a comforting meal for cold days like today. Let me check if I have all the needed ingredients, want to make this delicious soup tonight!

  5. I’m always looking for a recipe in which both the rice and legumes come out done in the instant pot. This one did, and I so appreciated the rinsing and pre-soaking tips. I couldn’t believe the vegetables would be as good without sautéing first but they were, thanks.

    1. I’m so glad to hear that. I hardly ever sauté veggies in the IP any more. I do sear meat but found there isn’t a taste difference – at least for me. Thank you for your comment.

  6. Many thanks for sharing this Instant Pot recipe. I am always looking for new ideas as I love my Instant Pot. This will be a nutricious and healthy meal.

  7. My husband isn’t big on lentils but let me tell you—-I Love.Love.Love. Them!!! I noticed this recipe on Pinterest and headed to the market to get everything I needed for your lentil and rice soup recipe—I’m going to make up containers for work to have for lunch, and maybe I might share a little with my co-workers. MAYBE—hee hee