This Instant Pot lentil soup recipe combines brown lentils, carrots, celery, and onion in a broth seasoned with cumin, smoked paprika, and turmeric. The lentils go in dry after rinsing, and the finished soup stays brothy enough to eat with a spoon while thickening as it rests.
This pressure cooker lentil soup is sized for a 6-quart electric cooker. Plan on about 70 minutes, including the time needed to reach pressure and release it naturally. The pressure-cooking countdown is only one part of that total.
Choose lentils for the texture you want
Dried brown lentils are the main ingredient for this recipe. They soften into a hearty soup, with some lentils breaking down to thicken the broth. No soaking is needed. Pick through them for debris and rinse before cooking.
Standard green lentils can stay firmer, so check tenderness rather than assuming every variety finishes identically. French green and black lentils have a different texture, while red or split lentils break down more readily. Canned lentils are already cooked. These are not direct swaps for the same pressure time and result.
What gives the broth its flavor
Onion, carrot, and celery provide the vegetable base. Garlic, cumin, smoked paprika, and turmeric add savory flavor, smokiness, and warmth without requiring tomatoes or cream. Low-sodium vegetable broth lets you adjust the salt at the end; check the label if you need a particular dietary certification.
The optional parsley and lemon juice finish the soup with freshness and acidity. Taste before adding extra salt, since broth brands differ. The exact quantities and complete method are in the recipe card below.
For another vegetable-based soup with a smooth texture, try our vegan tomato basil soup.
Pressure-cooker details that matter
Scrape the base clean after sautéing. Stuck-on vegetables or spices can scorch during pressure cooking. Use some of the measured broth to loosen them before adding the lentils and remaining liquid.
Use High Pressure rather than relying on a preset with an unknown time. The timer begins after pressure builds, so a screen that has not started counting down does not necessarily mean the cooker has stopped working.
Let this starchy soup depressurize naturally. Instant Pot recommends natural release for soups and other foods with a large liquid volume or high starch content, because a quick release can splatter. Wait until the float valve drops and follow your model’s instructions before opening. See the manufacturer’s pressure-release guidance.
The recipe is sized for a 6-quart cooker. Follow its fill limit for expanding foods, keeping the contents below half full or the stricter limit in your manual. Do not double the batch without checking capacity.
Instant Pot Lentil Soup
Equipment
- 1 6-quart Instant Pot electric pressure cooker
Ingredients
Soup
- 1 cup dried brown lentils 192 g; sorted and rinsed, not soaked
- 1 medium onion 110 g peeled; diced
- 2 medium carrots 122 g peeled; cut into 1/4-inch dice
- 2 medium celery stalks 80 g; diced
- 2 cloves garlic 6 g; minced
- 1 tablespoon olive oil 13.5 g
- 1 teaspoon ground cumin 2.1 g
- 1 teaspoon smoked paprika 2.3 g
- 1/2 teaspoon ground turmeric 1.5 g
- 4 cups low-sodium vegetable broth 946 ml
- salt and black pepper optional, to taste
Optional garnish
- 1 tablespoon chopped fresh parsley optional
- 1 tablespoon lemon juice optional
Instructions
- Pick through the lentils, discard any debris, and rinse under cold water. Dice the onion and celery. Peel the carrots and cut them into 1/4-inch pieces. Mince the garlic. The lentils do not need soaking.
- Select Sauté and heat the olive oil in the inner pot. Add the onion, carrots, and celery. Cook, stirring, for 5–6 minutes, until the onion starts to soften. Add the garlic and cook for 30 seconds. Stir in the cumin, smoked paprika, and turmeric for another 15–30 seconds, just until fragrant.
- Press Cancel. Pour in a little of the measured broth and scrape the bottom thoroughly with a spoon to loosen any stuck-on bits. Add the remaining broth and rinsed lentils, then stir. Keep the contents below the half-full limit for expanding foods, or the stricter limit in your model's manual.
- Secure the lid and set the valve to Sealing if required by your model. Select Pressure Cook or Manual on High Pressure for 15 minutes. The countdown starts after the pot reaches pressure; allow about 15 minutes for this, although the actual time varies.
- When cooking ends, turn off Keep Warm and leave the cooker undisturbed until the pressure releases naturally and the float valve drops. Allow about 15–30 minutes, or longer if needed. Do not quick-release this starchy soup or force the lid open. Open the lid away from your face once the cooker is fully depressurized.
- Stir and taste a lentil: it should be tender with no firm or chalky center. If needed, simmer uncovered on Sauté, stirring frequently and adding water if the soup becomes too thick, until the lentils are tender. Taste and add salt and pepper if desired. Divide into four portions and add the optional parsley and lemon juice at serving.
Notes
Nutrition
Adjust the soup after cooking
- Lentils still firm: Check for a tender center without a chalky bite. Older lentils can take longer. Simmer uncovered on Sauté, stirring and adding water as needed, until tender.
- Soup too thick: Stir in water a little at a time. Lentils absorb liquid as they stand, so leftovers may need more than a freshly cooked batch.
- Soup too thin: Simmer uncovered briefly, stirring often, or mash a few spoonfuls of lentils against the side of the pot and stir them back in.
- Flavor seems flat: Taste for salt first, then try the optional lemon juice. More salt and more acidity solve different problems.
Serving and storing leftovers
Divide the finished recipe into four portions. A portion here means one-quarter of the batch, not a particular bowl capacity. For a crunchy accompaniment, try our sourdough discard crackers with cheddar and herbs; these contain cheese, so choose plain bread instead if you want to keep the meal vegan.
Refrigerate leftovers promptly in shallow containers rather than leaving the whole pot on the counter to cool. Keep them at 40°F or colder and use within 3–4 days. Freeze individual portions for 2–3 months for best quality.
To reheat, add a splash of water and stir as the soup heats. Bring it to a rolling boil and check that it reaches 165°F (74°C). Refrigerate within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F. These recommendations follow USDA guidance for leftovers.
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