Vegan Instant Pot Lentil Soup Recipe (Quick & Easy)

This Vegan Instant Pot Lentil Soup is a hearty, flavorful, and nutrient-packed meal that’s ready in under 30 minutes. Perfect for busy weeknights or cozy weekends, this recipe combines protein-rich lentils with vibrant vegetables and warm spices for a comforting dish that’s 100% plant-based.

Whether you’re a seasoned vegan or just exploring meat-free meals, this easy soup will become a staple in your kitchen. Let’s dive into how to make this delicious, budget-friendly recipe using your Instant Pot, with options for slow cooker and stovetop methods too.

Everything You Need to Make This Lentil Soup

To whip up this vegan lentil soup, gather these kitchen essentials:

• Instant Pot (6-quart recommended): For pressure cooking the soup quickly.
• Wooden Spoon or Spatula: For sautéing vegetables.
• Measuring Cups and Spoons: Or a kitchen scale for precision.
• Immersion Blender or Standard Blender: For partially blending the soup to achieve a creamy texture.
• Cutting Board and Knife: For chopping vegetables.
• Ladle: For serving the soup.

Isla Marie

Vegan Instant Pot Lentil Soup

This hearty and flavorful vegan lentil soup is made quick and easy in the Instant Pot, perfect for cozy weeknight dinners or meal prep. Packed with protein-rich lentils, vibrant vegetables, and warm spices, it’s a nutritious, plant-based meal ready in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American, Gluten-Free, Vegan

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 cup 200g brown or green lentils, rinsed
• 1 14.5 oz can diced tomatoes
• 4 cups 960ml low-sodium vegetable broth
• 2 bay leaves
• 1 tbsp fresh lemon juice
• ½ cup chopped fresh parsley or cilantro
• Salt to taste

Equipment

• Instant Pot (6-quart recommended)
• Wooden spoon or spatula
• Measuring cups and spoons or kitchen scale
• Immersion blender or standard blender
• Cutting board and knife
• Ladle

Method

 

1. Set Instant Pot to Sauté. Add olive oil, onion, carrots, and celery; cook for 4–5 minutes until softened.
2. Add garlic, cumin, paprika, and black pepper; stir for 30 seconds until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, and bay leaves. Stir to combine.
4. Secure lid and set to Pressure Cook on high for 15 minutes. Allow natural pressure release for 10 minutes, then vent remaining pressure.
5. Remove bay leaves. Use an immersion blender to blend 1/3 of the soup for a creamy texture, leaving some chunks.
6. Stir in lemon juice and parsley. Adjust seasoning with salt if needed.
7. Serve hot with crusty bread or a side salad.

Notes

Substitutions: Use red lentils for a softer texture or fire-roasted tomatoes for extra smokiness.

Slow Cooker Option: Sauté vegetables, then cook in a slow cooker on Low for 6–8 hours or High for 3–4 hours.

Stovetop Option: Simmer in a pot for 30–40 minutes until lentils are tender.

Make Ahead: Prep vegetables in advance to save time.

Flavor Tip: Add a pinch of chili flakes for a spicy kick.

Ingredient Notes for This Instant Pot Lentil Soup Recipe

Here’s what goes into this flavorful soup and tips for choosing the best ingredients:

• Lentils: Use brown or green lentils for their hearty texture; they hold up well during cooking. Red lentils can work but may become mushy.
• Vegetable Broth: Opt for low-sodium broth to control saltiness. Homemade broth adds extra flavor.
• Vegetables: Onion, carrots, celery, and garlic form the flavor base. Fresh is best, but frozen diced veggies work in a pinch.
• Spices: Cumin, smoked paprika, and bay leaves add warmth and depth. Adjust spice levels to taste.
• Tomatoes: Canned diced tomatoes add tanginess and richness. Fire-roasted tomatoes enhance the smoky flavor.
• Olive Oil: For sautéing; substitute with avocado oil if preferred.
• Lemon Juice: A splash at the end brightens the flavors. Freshly squeezed is ideal.

How to Make Vegan Instant Pot Lentil Soup Recipe

This recipe comes together in just a few simple steps, thanks to the Instant Pot’s speed and convenience. Here’s how to do it.

Saute the Vegetables

1. Set your Instant Pot to the Sauté function on medium heat.
2. Add 2 tbsp olive oil, then sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 4–5 minutes until softened.

Mix in the Garlic and Spices

1. Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp black pepper. Stir for 30 seconds until fragrant.
2. Add 1 cup rinsed brown or green lentils, 1 (14.5 oz) can diced tomatoes, 4 cups low-sodium vegetable broth, and 2 bay leaves. Stir to combine.

Blend Part of the Soup

1. Secure the Instant Pot lid and set to Pressure Cook on high for 15 minutes.
2. Allow a natural pressure release for 10 minutes, then carefully vent remaining pressure.
3. Remove bay leaves. Use an immersion blender to blend about 1/3 of the soup for a creamy texture, leaving some chunks for heartiness. Alternatively, transfer 2 cups to a blender, blend, and return to the pot.

Finish the Soup

1. Stir in 1 tbsp fresh lemon juice and ½ cup chopped fresh parsley or cilantro.
2. Taste and adjust seasoning with salt or additional lemon juice if needed.
3. Serve hot with crusty bread or a side salad.

Slow Cooker Directions

No Instant Pot? Use a slow cooker:

1. Sauté vegetables and spices in a skillet as described above, then transfer to a slow cooker.
2. Add lentils, tomatoes, broth, and bay leaves. Cook on Low for 6–8 hours or High for 3–4 hours.
3. Blend part of the soup as above, then stir in lemon juice and parsley before serving.

How to Make This Lentil Soup on the Stovetop

For stovetop cooking:

1. In a large pot, sauté vegetables and spices in olive oil over medium heat as described.
2. Add lentils, tomatoes, broth, and bay leaves. Bring to a boil, then reduce to a simmer.
3. Cover and cook for 30–40 minutes, stirring occasionally, until lentils are tender.
4. Blend part of the soup, then add lemon juice and parsley. Serve immediately.

Refrigerator and Freezer Directions

• Refrigerator: Store in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of broth if thickened.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing if you’ve added fresh herbs; add those after reheating.

Frequently Asked Questions

Should Lentils Be Soaked Before Making Soup?

No, soaking isn’t necessary for this recipe. Brown and green lentils cook quickly in the Instant Pot and soften well without soaking. If using older lentils, rinse thoroughly to remove debris.

Why Are My Lentils Bland?

Bland lentils can result from low seasoning or poor-quality broth. Ensure you’re using enough spices (cumin, paprika) and a flavorful broth. A pinch of salt and lemon juice at the end enhances taste significantly.

What Happens When You Overcook Lentils?

Overcooking can make lentils mushy, especially red lentils. Stick to the recommended cooking times (15 minutes in the Instant Pot, 30–40 minutes on the stovetop) and check for doneness. Blending part of the soup helps balance texture if slightly overcooked.

Health Benefits of Lentils

Lentils are a nutritional powerhouse, making this soup both delicious and good for you:

• High in Protein: About 18g per cup (cooked), perfect for vegan diets.
• Rich in Fiber: Supports digestion and heart health.
• Packed with Nutrients: Iron, folate, and magnesium for energy and overall wellness.
• Low in Fat: A heart-healthy option that’s filling without being heavy.