Instant Pot Lentil Soup

Why It Tastes Better Than Plain Lentil Soup

Lentil soup has a reputation for being healthy and a little dull. Three small steps fix that. Blooming the cumin and smoked paprika in hot oil for 30 seconds wakes up their flavor. A generous pinch of salt at the end matters, because lentils absorb a lot of it. And lemon juice stirred in after cooking brightens the whole pot. That last step makes the biggest difference.

What You'll Need

• Brown or green lentils. Cheap, easy to find, and they hold their shape. Rinse them and pick out any tiny stones.
• Onion, carrots, and celery. The classic soup base.
• Cumin, smoked paprika, and thyme. Warm and smoky, not spicy. Check your paprika label, since some smoked paprikas are hot.
• Diced tomatoes. Body and a little acidity.
• Low-sodium vegetable broth. Chicken broth works if you don't need it vegan.
• Baby spinach. Stirred in at the end. Chopped kale works too; give it 3 minutes.
• Lemon juice and good olive oil. For finishing.

How to Make It

Set the Instant Pot to SAUTÉ and cook the onion, carrots, and celery in the oil for 4–5 minutes, until the onion softens. Add the garlic, cumin, paprika, and thyme and stir for 30 seconds.

Add the lentils, tomatoes, broth, bay leaf, salt, and pepper, and scrape the bottom so nothing is stuck. That's what prevents the BURN warning. Lock the lid, set the valve to SEALING, and pressure cook on HIGH for 12 minutes. Let the pressure release naturally for 10 minutes before releasing the rest. A quick release can spray starchy lentil foam out of the valve.

Remove the bay leaf and stir in the spinach until it wilts, about a minute. Add the lemon juice, taste, and adjust the salt. Serve with a drizzle of olive oil.

Pressure Times by Lentil

Troubleshooting

• Bland. It needs salt and acid. Salt well at the end and add more lemon or a splash of red wine vinegar.
• Too thin. Simmer uncovered on SAUTÉ for 5–10 minutes, or blend 2 cups and stir them back in.
• Too thick. Lentils keep absorbing liquid, especially overnight. Add broth or water when reheating.
• Mushy. Red lentils were used, or the time ran long. Stick to brown or green lentils and 12 minutes.

Variations

• Curry. Swap the cumin and paprika for 2 teaspoons curry powder, and stir in a can of coconut milk after pressure cooking.
• With sausage. Brown ½ pound sliced kielbasa or Italian sausage on SAUTÉ first, and use chicken broth.
• Lemony Greek style. Add 1 teaspoon dried oregano and finish with extra lemon.
• Stovetop. Simmer covered for 35–40 minutes, until the lentils are tender.
• Creamier. Blend 2 cups of the finished soup and stir them back in.

What to Serve With It

Crusty bread or warm pita is all it needs. A Greek village salad on the side makes it a full Mediterranean dinner, and chickpea cucumber feta salad packs next to it for lunches. For a richer weekend soup from the same pot, try Instant Pot French onion soup. If you'd rather use a slow cooker, crockpot minestrone soup and these healthy slow cooker recipes are good options, and there are more ideas in these high fiber recipes.

Storing and Freezing

Divide leftovers into shallow containers and refrigerate within 2 hours; the soup keeps 3–4 days. Reheat on the stove with ½–1 cup of broth or water until steaming hot. Freeze in freezer-safe containers, leaving an inch of headspace, for up to 3 months. Thaw overnight in the fridge. If you plan to freeze most of it, stir the spinach into individual bowls instead of the whole pot. It stays greener.

Cook's Tips

• Pick over the lentils. Spread them on a plate before rinsing. Small stones do turn up in bags of lentils.
• Add lemon after cooking. Acid added before pressure cooking can keep lentils firm and loses its brightness.
• Finish each bowl. A drizzle of good olive oil and a spoonful of plain yogurt or chopped herbs turn a lean soup into a satisfying one.
• Double it carefully. A 6-quart pot can take 1½ times this recipe. Don't fill it past the max-fill line for beans and grains.