Instant pot red lentil soup

5 from 4 votes

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.

Prep Time15

Cook Time4

Total Time19

Course: Main Course

Cuisine: lebanese

Servings:

Calories: 267kcal

Author: Maria

Equipment

instant pot

Ingredients

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

US Customary - Metric

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