Instant Pot Lentil Soup

This quick-to-make Instant Pot lentil soup tastes amazing and is a perfect winter weeknight dinner. It happens to be gluten-free and vegan, making it a delicious dish to share with others. Forget soaking your beans overnight - you don't have to with this recipe!

4.84 from 6 votes

Print Pin

Course: Soup

Cuisine: Middle Eastern

Diet: Gluten Free

Prep Time: 5

Cook Time: 23

Additional Time: 22

Total Time: 50

Servings: cups

Calories: 198kcal

Author: Michelle

Ingredients

2 tablespoons oil
1 cup onion chopped
3/4 pound potato cubed
2 carrots peeled and sliced
3 cloves garlic minced
2 cups green lentils
2 teaspoons cumin
1 tablespoon paprika
6 cups veggie stock
1/2 teaspoon salt
pepper to taste

Instructions

Chop onions and garlic. Peel carrots and slice into coins. Cube potatoes.
Turn Instant Pot to saute. Once hot, add oil, then onions, potatoes, and carrots. Cook for two minutes, then add garlic and stir. Turn off heat and let cook another minute while it cools.
2 tablespoons oil, 1 cup onion, 3/4 pound potato, 2 carrots, 3 cloves garlic
Add lentils, along with paprika and cumin. Top with vegetable stock, then close Instant Pot lid and seal. Set to cook for 3 minutes.
2 cups green lentils, 2 teaspoons cumin, 1 tablespoon paprika, 6 cups veggie stock
Do a natural pressure release for ten minutes, then release the remaining pressure. Add salt, and stir. Taste, then adjust salt and pepper as needed.
1/2 teaspoon salt, pepper

Equipment

Vegetable Peeler

Chef's Knife

Instant Pot

Notes

For a delicious vegan and gluten-free meal, use veggie stock! Chicken stock works just as well.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.