Instant Pot Lentil Soup – Detoxinista
Quick & Flavorful Instant Pot Lentil Soup Recipe
Busy home cooks, rejoice! This Instant Pot Lentil Soup is an effortless way to whip up a hearty, delicious meal without spending hours in the kitchen. Just gather your ingredients, press a few buttons, and let the Instant Pot do its magic. Let’s get cooking!
Why You’ll Love This Soup
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Unbelievably Flavorful: The Instant Pot enhances the natural flavors of the ingredients, giving you a soup that tastes like it simmered all day—without the wait!
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Ridiculously Easy: No need to sauté! Just toss everything in the pot, secure the lid, and you’re good to go.
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Customizable: Feel free to add your favorite veggies or spices. Have some kale or sweet potatoes to use up? Toss them in!
- Filling: Packed with fiber and protein from greens and lentils, this soup will keep you satisfied without weighing you down.
Ingredients You’ll Need
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 garlic cloves, minced
- 1¼ teaspoons ground cumin
- 1¼ teaspoons curry powder
- A pinch of cayenne pepper (optional, for a kick)
- 1 cup dry green lentils
- 1½ teaspoons fine sea salt (plus more to taste)
- ¼ teaspoon ground black pepper
- 4 cups water (or broth of your choice)
- 1 cup fresh baby spinach, roughly chopped
- Fresh parsley and lemon slices (optional, for garnish)
How to Make Instant Pot Lentil Soup
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Add the Ingredients:
In the stainless steel bowl of your Instant Pot, combine the chopped onion, carrots, celery, diced tomatoes (with juices), minced garlic, cumin, curry powder, cayenne (if using), lentils, salt, pepper, and water. -
Cook:
Secure the lid and set the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook at high pressure for 10 minutes. The pot will take about 15 minutes to come to pressure. -
Release the Pressure:
When the time is up, let the pressure naturally release for 10 minutes. After that, carefully move the steam release valve to Venting. Once the floating valve drops, it’s safe to open the lid. -
Finish the Soup:
Give the soup a good stir, then fold in the chopped spinach. It will wilt quickly! Adjust the seasoning as needed—add a bit more salt or a squeeze of lemon to brighten things up. - Serve:
Enjoy your warm soup straight from the pot! If you have leftovers, store them in an airtight container in the fridge for up to a week, or freeze for up to three months.
Tips for Success
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Lentil Options: While green or brown lentils work best because of their texture, feel free to experiment with other types. Just be aware that red lentils get mushy!
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Broth vs. Water: Using broth enhances flavor but may add sodium. Adjust your salt accordingly.
- Quick and Easy Cleanup: The Instant Pot is a breeze to clean—just make sure to remove the sealing ring and wash it separately to prevent odors.
This Instant Pot Lentil Soup is a lifesaver for those busy nights when you need a meal that’s both quick and tasty. Try it out, and don’t forget to leave a comment to let me know how it turned out for you! Enjoy your well-deserved deliciousness!