• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Instant pot

    Instant pot red lentil soup

    Published: Mar 9, 2021 · Modified: Feb 3, 2023 by Maria · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Easy instant pot red lentil soup that can also be made stove top. Makes a healthy, high protein plant based dinner that is perfect for busy weeknights.This easy recipe is a great one pot meal idea.

    Spoon in a bowl of instant pot red lentil soup
    Jump to:
    • ❤️This delicious soup is
    • 🧂Ingredients and substitutions
    • 👩‍🍳 Expert tips
    • 🔪 Directions
    • 🍅 Variations
    • ❄️ Storing
    • ♨️ Serving suggestions
    • ❓ FAQ's
    • 🍛 More vegan instant pot recipes
    • 📖 Recipe

    Need a quick and delicious soup recipe? This Instant Pot Red Lentil Soup is perfect! I love this Lebanese recipe so much, I make it at least once a week, especially on chilly winter days. It's a great way to get warmed up.

    This recipe was inspired by this amazing video . I love how it is a mother and daughter cooking in the kitchen. So, this recipe was inspired by their video.

    This soup is made with red lentils (the quickest cooking lentil) which are a type of pulse. Pulses are a part of the legume family, and are a great source of plant-based protein. They're also high in fiber and other nutrients, making them a healthy addition to any diet.

    ❤️This delicious soup is

    • high in protein
    • a one pot meal
    • quick and easy
    • healthy
    • high in fiber
    • vegan and vegetarian
    • gluten free (if you don't add soy sauce or use a gluten free soy sauce instead)
    • great for easy dinners and meal prepping
    • made with easy to find pantry staples

    🧂Ingredients and substitutions

    This soup is also made with a few simple ingredients, like onion, garlic, and carrots. You can easily find these ingredients at your local grocery store.

    • Onion - I love using red onions for their sweeter flavor and higher antioxidant amount.
    • Fresh garlic
    • Red lentils - You can swap out yellow lentils for red lentils. They're pretty interchangeable. Brown lentils or black lentils would make this recipe taste completely different though.
    • Vegetable broth - for a more affordable version, I love using vegetable bouillon cubes or bouillon paste. A pack of 8 bouillon cubes is almost the same price, but will make 8x more food.
    • Potato and carrots - Make sure the carrots and potatoes are on the smaller side, and are the same size. We want to be able to fit them on our spoon.
    • Spices - I use a mix of cardamom, cumin, bay leaf and turmeric powder. You can also use a generic curry powder if you don't have these individual spices on hand. Add some red pepper flakes if you love some spice. Turmeric is also high in antioxidants and can help with joint pain as it's an anti-inflammatory.
    • Lemon juice - you can also use lime juice, if that's what you have on hand.
    • Soy sauce - I love adding soy sauce to plant based soups. Soy sauce adds an amazing depth of flavor to the soup base.
    • Oil - you can use olive oil or vegetable oil. Anything that sautés well and doesn't have too strong of a flavor.
    • Salt and black pepper to taste
    Instant pot pressure cooker sitting on a counter

    👩‍🍳 Expert tips

    • Always make sure to rinse your red lentils. I love using a whole one pound bag.
    • If you're trying to cut back on salt, wait until after the soup is cooked and you've taste tested it, to add salt in. Add in more lemon juice instead. Lemon juice will add a lot of flavor, just like salt does.
    • If you'd like a creamier texture, use an immersion blender, or hand blender to blend up some of the soup after it cooks. If you like a chunky texture, then skip this step.
    • If you'd like more info about cooking with red lentils, check out this post about how to cook red lentils.

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    1. Have all of the vegetables chopped up and ready to go before you warm up your pot. It makes cooking this recipe a lot more smooth.
    2. Set your instant pot to sauté and add oil. Once the pan is hot add in the diced onions and sauté for 1 minute or until onions are translucent.
    3. Add in the diced carrots, potatoes, garlic, cardamom, cumin, turmeric and garam masala and saute for two minutes.
    4. Add in the water and scrape anything that got stuck on the bottom. Add in the rinsed lentils and bouillon cube.
    5. Cancel saute and put the lid on, making sure to turn it to seal.
    6. Cook on high pressure for 4 minutes. Let it natural release for 2 minutes then quick release the remaining pressure.
    7. Squeeze the juice of two lemons into the soup and stir well. Taste and add salt, it will need it. I also love adding a tablespoon of soy sauce at this point. It adds a nice depth of flavor to the soup.

    🍅 Variations

    • Coconut milk - If you'd like a richer, creamy soup add in about a half to one cup of canned, full fat, creamy coconut milk. It's not in traditional red lentil soup, but it tastes great.
    • Spinach or kale - Add in a small handful of baby spinach or chopped kale at the end. It makes a healthy, great addition. Let it wilt in the soup for about three minutes.

    ❄️ Storing

    Overhead view of red lentil soup in a bowl.

    Fridge - This lentil soup lasts about a week in the fridge in an airtight container.

    Freezer - Lentil soup freezes very well. Just put it in a freezer friendly container and it will store for 3-5 months. Just thaw it out in the fridge the night before you want to cook it.

    ♨️ Serving suggestions

    This soup tastes delicious topped with some fresh herbs like cilantro or fresh parsley and a little bit of olive oil drizzled on top with some freshly cracked black pepper. You can also serve it with:

    • Warm, crusty bread
    • White rice
    • Brown rice
    • Quinoa
    • Baked potato
    • Baked sweet potatoes

    ❓ FAQ's

    Can I freeze this soup?

    Yes. This lentil soup freezes very well. It will last in the freezer for up to three months. Just thaw in the fridge overnight before reheating on the stove, microwave or instant pot.

    Can I make this oil free?

    Absolutely. This recipe can easily be made oil free by sautéing the onion in vegetable broth instead of oil.

    Do the lentils need to be soaked?

    Red lentils are one of the fastest cooking legumes and don't need to be soaked before cooking.

    Can I use a different type of lentil?

    Brown or green lentils wouldn't be good for this recipe, since the texture would change dramatically. Yellow lentils would be a good swap for the red lentils.

    🍛 More vegan instant pot recipes

    • Vegan instant pot taco filling in corn tortillas topped with lettuce on a white serving plate.
      Vegan instant pot taco filling
    • Vegan chunky butternut squash and lentil soup in a white bowl, topped with fresh herbs and coconut cream.
      Curried Butternut Squash and Lentil Soup
    • Close up of vegetarian chicken noodle soup in a large mug.
      Easy vegan chicken noodle soup
    • Overhead view of a cup of vegan instant pot chili
      Best Vegan Instant Pot Chili
    • Lentil and vegetable soup in a bowl.
      Lentil and vegetable soup
    • Vegan minestrone soup in a white bowl
      Olive Garden Minestrone Soup Copycat Recipe
    • Vegan black bean soup in a white bowl
      Vegan black bean soup (Panera bread)
    • Lentil and chickpea curry on a plate
      Easy chickpea lentil curry with coconut milk

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Instant pot red lentil soup in a bowl with a spoon dipped in.

    Instant pot red lentil soup

    Perfect one pot easy weeknight dinner idea for when you need something quick and healthy. Delicious red lentil soup recipe made in the instant pot. Full of bright lemon, and earthy spices.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: lebanese
    Prep Time: 15 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 8
    Calories: 267kcal
    Author: Maria
    Prevent your screen from going dark

    Equipment

    • instant pot

    Ingredients

    US Customary or Metric
    • 2 tablespoon oil
    • 1 small onion
    • 4 cloves garlic
    • 1 lb lentils (-make sure to rinse the lentils )
    • 8 cups water
    • 1 vegetable bouillon cube
    • 1 small potato (peeled and diced small)
    • 2 small carrots (peeled and diced small)
    • ½ teaspoon cardamom
    • 1 teaspoon garam masala
    • 1 teaspoon cumin
    • ½ teaspoon turmeric
    • 1-2 lemons (-juiced)
    • salt to taste
    • 1 tablespoon soy sauce (optional)

    Instructions

    Instant pot directions

    • Peel and cube your carrots and potatoes. Rinse off your lentils. Dice your onions and mince your garlic.
    • Set your instant pot to saute and add 2 tablespoon of oil. Once the pan is hot add in the diced onions and saute for 1 minute or until onions are translucent.
      2 tablespoon oil, 1 small onion
    • Add in the diced carrots, potatoes, garlic, cardamom, cumin, turmeric and garam masala and saute for two minutes.
      4 cloves garlic, 1 small potato, 2 small carrots, ½ teaspoon cardamom, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon garam masala
    • Add in the water and scrape anything that got stuck on the bottom. Add in the rinsed lentils and bouillon cube.
      1 lb lentils, 8 cups water, 1 vegetable bouillon cube
    • Cancel saute and put the lid on, making sure to turn it to seal.
    • Cook on high pressure for 4 minutes. Let it slow release for 2 minutes then quick release the rest of the way.
    • Squeeze the juice of two lemons into the soup and stir well. Taste and add salt, it will need it. I add 1-2 tsp. I also love adding a tablespoon of soy sauce at this point. It adds a nice depth of flavor to the soup.
      1-2 lemons, salt to taste, 1 tablespoon soy sauce

    Stove top directions

    • Peel and cube your carrots and potatoes. Rinse off your lentils. Dice your onions and mince your garlic.
    • Add oil to a large soup pot and set on medium high heat. Once the pan is hot add in the diced onions and sauté for 1 minute or until onions are translucent.
      2 tablespoon oil, 1 small onion
    • Add in the diced carrots, potatoes, garlic, cardamom, cumin, turmeric and garam masala and saute for two minutes.
      4 cloves garlic, 1 small potato, 2 small carrots, ½ teaspoon cardamom, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon garam masala
    • Add in the water and scrape anything that got stuck on the bottom. Add in the rinsed lentils and bouillon cube.
      8 cups water, 1 vegetable bouillon cube, 1 lb lentils
    • Add the lid and bring to a boil. Immediately turn down to medium low simmer. Simmer for 15-20 minutes or until the lentils and vegetables are cooked through.
    • Squeeze the juice of two lemons into the soup and stir well. Taste and add salt, it will need it. I add 1-2 tsp. I also love adding a tablespoon of soy sauce at this point. It adds a nice depth of flavor to the soup.
      1-2 lemons, salt to taste, 1 tablespoon soy sauce

    Notes

    If you'd like a lower fat version, just use water or vegetable broth instead of oil to saute the vegetables. 
    This soup will last in the fridge for five days and freezer for up to three months. 
    • Make sure the carrots and potatoes are on the smaller side, and are the same size. We want to be able to fit them on our spoon.
    • If you're trying to cut back on salt, wait until after the soup is cooked and you've taste tested it, to add salt in. Add in more lemon juice instead. Lemon juice will add a lot of flavor, just like salt does.
    • If you'd like a creamier texture, use an immersion blender, or hand blender to blend up some of the soup after it cooks. If you like a chunky texture, then skip this step.
    • I love adding in a handful of baby spinach at the end to add some extra nutrients. 

    Nutrition

    Calories: 267kcal | Carbohydrates: 42g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 111mg | Potassium: 717mg | Fiber: 19g | Sugar: 3g | Vitamin A: 2117IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 5mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Instant Pot Recipes

    • Vegan white chili in a soup bowl topped with a lime, avocado and tortilla chips.
      Creamy Vegan White Chili
    • Kidney beans cooked in an instant pot in a bowl next to an instant pot.
      How to cook kidney beans in the instant pot
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale
    • Vegan collard greens on a serving plate.
      Vegan Collard Greens (Instant Pot, Stove Top)

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Kris DeFoer

      May 08, 2024 at 8:49 pm

      5 stars
      I was craving lentil soup, like NOW and found this recipe. SO good! My husband told me over and over how good it was too.

      Reply
    2. Patti

      March 13, 2021 at 5:54 pm

      5 stars
      Amazing easy recipe

      Reply
      • Maria Fournier

        March 14, 2021 at 3:10 pm

        So glad you enjoyed it! I love making this once a week

        Reply
    5 from 5 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)
    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad
    • Roasted asparagus on a plate
      Easy air fryer asparagus
    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables
    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter
    Red lentil soup pinterest image

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.