Made with dried brown or green lentils, this vegan Instant Pot Lentil Soup features creamy potatoes and tender fresh spinach. You can walk away while it cooks and let your pressure cooker do the work. Plus lentils don't require soaking, so the prep time is minimal.
This recipe is also adaptable. I've made it without the spinach when I didn't have any on hand. And it's wonderful served with a squeeze of fresh lemon juice.
Don't have an Instant Pot? Stove top instructions are also provided.
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This is the best lentil soup recipe we've ever tried! Will be making many times again for sure. Thanks for the great recipe.
- Allison
I love making soup in my Instant Pot. Not only is an electric pressure cooker easy to use, it's great for busy people.
You can make recipes like vegan leek and potato soup, vegan corn chowder, and vegan wild rice soup without constantly stirring or watching to make sure the pot doesn't boil over.
Plus for soups using dried beans or legumes, like this Instant Pot Lentil Soup, they cook in less time than they would on the stove. And this version is loaded with comforting flavors and textures.
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Why you'll love this recipe
- It's thick and chunky with delicious flavors.
- You can walk away and do something else while the soup cooks.
- It's perfect for meal prep and is freezer friendly.
Ingredients
Instant Pot Lentil Soup is made with readily available ingredients you may already have on hand in your kitchen. Here's what you'll need:
- Olive oil (or use water for an oil-free version)
- Onion
- Garlic
- Carrots
- Celery
- Bay leaf
- Dried thyme
- Potatoes (I recommend yellow or gold, but white or red can also be used)
- Brown or green dried lentils (If you are looking for a recipe that uses red lentils, try my red lentil potato soup or Instant Pot red lentil vegan chili.)
- Vegetable broth (or water)
- Fresh spinach (or use your favorite dark leafy greens such as Swiss chard or kale)
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Equipment
You can use a 6-quart Instant Pot or an 8-quart model for this recipe.
Instructions
- Use the saute function to cook the onion, garlic, carrots and celery until lightly softened.
- Next add the bay leaf, thyme, potatoes, lentils, and vegetable broth or water. Give everything a quick stir.
- Then close the lid and set the timer for 7 minutes. Keep in mind that it will take time for the Instant Pot to come up to pressure before the 7 minutes start. After the 7 minutes is up, it will take some time for the pressure to release naturally.
- After it does, remove the lid, and stir in the spinach. Add some salt and pepper, to taste, and serve.
Stove top instructions
If you don't have an electric pressure cooker, you can make this recipe on the stove in a Dutch oven or large pot. Add an extra cup of liquid and simmer for 30 to 40 minutes until the lentils and potatoes are soft. Then stir in the spinach.
Serving suggestions
Instant Pot lentil soup is a complete meal on its own. Or you can serve it with a salad or side.
It pairs well with fruity dishes like Mexican beet salad, apple and pomegranate wild rice salad, and strawberry kale salad.
Or enjoy it with vegan sun-dried tomato spread and some warm crusty bread.
Storing and freezing
Leftover lentil soup can be refrigerated in an airtight container for 3 to 4 days. You can reheat it on the stove or in a microwave.
Or you can freeze individual portions in mason jars or storage containers. Fill the glass jar with cooled soup, allowing some room at the top for expansion. Don't forget to label your lid so you and everyone else in your house knows what's inside.
Then before you want to eat one of the portions, transfer it to the refrigerator to defrost. Since soup tends to thicken when stored, you may want to add it to a sauce pan with a little water before reheating it.
More vegan lentil recipes
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Love and Veggies,
Amy
📋 Recipe
Instant Pot Lentil Soup with Potatoes
Ingredients
- 1 Tablespoon extra virgin olive oil, for sauteing (or use a splash of water if avoiding oil)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 bay leaf
- 1 teaspoon dried thyme
- 1½ cups gold potatoes, diced (or substitute white or red potatoes)
- 2 cups dried lentils, brown or green, rinsed (Do not use red lentils in this recipe.)
- 5 cups vegetable broth, or water
- 1 cup fresh spinach, roughly chopped
- salt and pepper, to taste
- fresh lemon juice, (optional) for serving
Instructions
- Select the Saute function and add the olive oil to the Instant Pot.1 Tablespoon extra virgin olive oil
- Saute the onions until they are softened and slightly translucent.1 cup diced onion
- Add the garlic and saute for about 30 seconds more.2 cloves garlic
- Next add the carrots and celery and saute for a few minutes until the vegetables are softened.1 cup diced carrots, 1 cup diced celery
- Add the bay leaf, thyme, potatoes, lentils, and vegetable broth (or water) and stir to combine.1 bay leaf, 1 teaspoon dried thyme, 1½ cups gold potatoes, 2 cups dried lentils, 5 cups vegetable broth
- Close the lid and set the timer for 7 minutes on Manual (Pressure Cook on High).
- Allow the pressure to release naturally.
- After the pressure has released, remove the lid and stir in the spinach.1 cup fresh spinach
- Add salt and pepper, to taste. If desired, add a squeeze of fresh lemon juice when serving.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
Tammy Beatse says
Wanted an easy and healthy recipe for lentil soup, this does the trick!
Amy Katz says
That's wonderful to hear, Tammy!
Wanda says
Good recipe; needed a LOT more liquid. I also added a can of diced tomatoes. MPR after about 15 minutes. Could have cooked less time.
marti says
thanks for this recipe, it sounds delicious and i'd like to make it. however, not having an instant pot, i was wondering if you have directions for stovetop preparation? i'd appreciate it greatly.
Amy Katz says
Hi Marti, Here are the stove top instructions: https://www.veggiessavetheday.com/instant-pot-lentil-soup/#stove-top-instructions Enjoy the soup!
Mandy says
I made this today in my MEALTHY pot and it was fantastic it’s definitely a keeper I’m going to make it again thank you so much. just what I wanted for the record I omit oil and I did add a fresh lemon juice squeeze at the end.
Amy Katz says
I'm so happy to here it, Mandy! Love the lemon.
Sabrina says
Melts in your mouth!!! I served it over brown basmati rice and added a dab of butter on top. My teenaged sons loved it too. This will be a family favorite!
Amy Katz says
I'm so glad everyone enjoyed it, Sabrina!
Val says
Is it still the same directions if made with red lentils?
Amy Katz says
Hi Val, red lentils won't work with this recipe because they will get really soft and disintegrate. But here is a red lentil soup recipe that I think you'll enjoy: https://www.veggiessavetheday.com/lentil-potato-soup/
Allison says
This is the best lentil soup recipe we've ever tried! Will be making many times again for sure. Thanks for the great recipe 🙂
Amy says
Thank you so much, Allison!
Ellen says
Will be trying this tonight. Reading the comments I think I will try to spice it up some. I don't like bland foods, and need some boldness to soups. My wife and I are trying more vegan dishes. We grew up with meat, so we are just trying to reduce red meat in our diets. Filling up my wife is difficult. She is always hungry. Meat seems the only thing that satisfys her and makes her fill full. So this lentil souo looks like something that may be satisfying and filling.
Amy Katz says
I hope you and your wife enjoy the soup, Ellen! You can definitely add more spices and seasonings to suit your tastes.
Terri Swanson says
Loved this recipe