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Instant Pot Vegan Lentil Soup Recipe

Instant Pot Vegan Lentil Soup

This hearty, comforting vegan lentil soup comes together quickly in the Instant Pot and is packed with protein, fiber, and classic savory flavors. Perfect for a weeknight meal, it's both filling and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced About 150g.
  • 2 medium carrots, diced About 160g.
  • 2 ribs celery, diced About 100g.
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 cup dried green or brown lentils, rinsed About 200g.
  • 1 can (400g) diced tomatoes with juice
  • 4 cups vegetable broth, low-sodium About 960ml.
  • 2 cups water About 480ml.
  • 1 teaspoon salt Add more to taste.
  • ¼ teaspoon black pepper
  • 2 cups fresh spinach, roughly chopped About 50g.
  • 1 tablespoon lemon juice About ½ lemon.

Equipment

  • 1 Instant Pot (6-quart or larger)
  • 1 Chef’s knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 set Measuring cups and spoons
  • 1 Ladle

Method
 

  1. Set the Instant Pot to sauté mode. Add the olive oil.
  2. Add the diced onion, carrots, and celery. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, cumin, smoked paprika, and dried thyme. Stir and cook for another 1 minute until fragrant.
  4. Turn off sauté mode. Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, water, salt, and black pepper. Stir to combine.
  5. Secure the Instant Pot lid and set the valve to sealing. Cook on Manual/Pressure Cook at high pressure for 10 minutes.
  6. After cooking, carefully perform a quick release by venting the steam.
  7. Open the lid. Stir in the chopped spinach and lemon juice. The heat will wilt the spinach. Taste and adjust salt and pepper as needed.
  8. Ladle into bowls and serve hot.

Notes

For extra flavor, you can add ½ teaspoon chili flakes with the spices.
Soup thickens as it sits; add more water if reheating leftovers.
You may substitute kale for spinach, but chop it small and give it a few extra minutes to wilt.