Instant Pot Lentil Soup Recipe

LENTILS: Small dried legumes that cook quickly and add protein and texture to the soup.

ONION: Adds sweetness and depth of flavor when sautéed.

GARLIC: Gives a savory, aromatic boost to the soup.

CARROTS: Bring a natural sweetness and color.

CELERY: Adds a fresh, slightly peppery crunch.

VEGETABLE BROTH: The liquid base that carries all the flavors; can be store-bought or homemade.

CUMIN: A warm spice that adds earthiness.

PAPRIKA: Adds a mild smoky flavor and a bit of color.

SALT: Enhances all the flavors in the soup.

BLACK PEPPER: Adds a gentle heat and sharpness.

One of the most important steps in this Instant Pot Lentil Soup recipe is sautéing the onion and garlic until they’re soft. This step helps bring out their natural sweetness and adds a lot of flavor to the soup. Here’s how you can do it like a pro:

1. Turn on your Instant Pot and select the sauté function. Let it warm up for a minute or two.
2. Add a little bit of oil—just enough to coat the bottom of the pot.
3. Toss in the chopped onion and minced garlic.
4. Stir them around every minute or so to make sure they cook evenly and don’t burn.
5. Keep cooking until the onion looks soft and a little see-through. This usually takes about 5 minutes.

Doing this step well makes the whole soup taste better because the onion and garlic release their flavors slowly, creating a tasty base. If you skip sautéing, the soup might taste a bit flat or raw.

When I first tried this recipe, I didn’t sauté the onion and garlic long enough, and the soup ended up tasting kind of sharp and harsh. Now, I always make sure to give them enough time to soften. Also, if you’re in a hurry, you can use pre-chopped onion and garlic from the store, but fresh always tastes better.

Sautéing might seem like a small step, but it really makes a big difference in how cozy and delicious your lentil soup turns out!

• lentils - Substitute with split peas: Split peas have a similar cooking time and texture, making them a good alternative in soups.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor that can complement the soup well.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, suitable for soups.

• carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter and earthier flavor.

• celery - Substitute with fennel: Fennel has a similar crunch and adds a mild anise flavor that can enhance the soup.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will make the soup non-vegetarian.

• cumin - Substitute with coriander: Coriander has a warm, citrusy flavor that can provide a different but complementary taste.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity, though it may make the soup spicier.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a different kind of saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the soup.

• Allow the lentil soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date. This ensures you keep track of how long the soup has been stored.

• Store the containers in the refrigerator if you plan to consume the soup within 4-5 days. The vegetable broth and lentils will maintain their flavor and texture during this period.

• For longer storage, place the containers in the freezer. The lentil soup can be frozen for up to 3 months without losing its quality.

• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve the texture of the carrots, celery, and lentils.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-2 minute intervals and stirring in between.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.

• Adjust the seasoning after reheating, as the flavors of cumin and paprika may mellow during storage. A pinch of salt or a dash of black pepper can bring the flavors back to life.

• For a quick and easy method, use the microwave. Place a portion of the lentil soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. If the soup is too thick, add a splash of vegetable broth or water.

• Reheat on the stovetop for a more controlled and even warming. Pour the leftover lentil soup into a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. Add a bit of vegetable broth or water if the soup has thickened too much. Heat until the soup is hot and steamy, usually around 5-7 minutes.

• If you have an Instant Pot, you can use it to reheat the soup as well. Pour the leftover lentil soup into the Instant Pot. Select the sauté function and heat, stirring occasionally, until the soup is warmed through. This method is great for maintaining the soup's texture and flavor.

• For a more hands-off approach, use a slow cooker. Transfer the lentil soup to the slow cooker and set it to low. Allow it to heat for about 1-2 hours, stirring occasionally. This method is perfect if you want to reheat a large batch and keep it warm for a longer period.

• If you prefer a more traditional method, use the oven. Preheat your oven to 350°F (175°C). Pour the lentil soup into an oven-safe dish and cover it with aluminum foil. Heat for about 20-25 minutes, or until the soup is hot throughout. Stir halfway through to ensure even heating.

• Instant Pot: This is the primary cooking device used to make the lentil soup. It combines sautéing and pressure cooking functions.

• Sauté function: A feature on the Instant Pot that allows you to sauté ingredients directly in the pot before pressure cooking.

• Pressure cooker lid: The lid used to seal the Instant Pot, enabling it to build up pressure for cooking.

• Measuring cups: Used to measure the lentils, vegetable broth, and chopped vegetables accurately.

• Measuring spoons: Used to measure the cumin, paprika, salt, and black pepper.

• Cutting board: A surface used for chopping the onion, garlic, carrots, and celery.

• Chef's knife: A sharp knife used for chopping the vegetables and mincing the garlic.

• Wooden spoon: Used to stir the ingredients while sautéing and after the soup is cooked.

• Oil dispenser: Used to add a bit of oil to the Instant Pot for sautéing the onion and garlic.

• Serving bowls: Used to serve the hot lentil soup once it is ready.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge to save time when cooking.

Use pre-minced garlic: Opt for pre-minced garlic available in jars to cut down on prep time.

Batch rinse lentils: Rinse a large batch of lentils and store them in the fridge for multiple uses.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly navigate and set the correct functions.

Pre-measure spices: Measure out the cumin, paprika, salt, and black pepper ahead of time and store them in small containers.