Instant Pot Lentil Soup That’s Hearty and Healthy

Name: Instant Pot Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 large carrots, chopped; 3 celery stalks, chopped; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1 bay leaf; 1 can (15 oz) diced tomatoes (with juices); 5 cups vegetable broth; 1 cup brown or green lentils, rinsed; 1 cup kale, destemmed and torn into 1″ pieces; 1 tablespoon lemon juice

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If you’re looking for a healthy, cozy, and easy weeknight meal, this Instant Pot Lentil Soup is exactly what you need. It’s loaded with vegetables, protein-packed lentils, and bold, earthy flavors.

This soup has become a staple in my home, especially on busy evenings when I want something warm and nourishing but don’t have time to stand over the stove.

I love that it’s vegan, family-friendly, and made with simple pantry ingredients. Plus, thanks to the Instant Pot, it comes together in under an hour with minimal effort.

If you love easy soups, you might also enjoy this creamy marry me Tuscan chicken soup or this comforting creamy tomato basil soup.

Let’s walk through it together—step by step, just like I do in my kitchen.

Why You’ll Love This Instant Pot Lentil Soup

Table of Contents

Instant Pot lentil soup with tomatoes, kale, and carrots in a black bowl

I’ve made dozens of soups over the years, but this one is a favorite for so many reasons:

It’s hearty and satisfying without being heavy.
Great for meal prep—it makes a big batch and stores well.
Packed with plant-based protein and fiber.
Totally customizable depending on what you have in the fridge.
Perfect for beginners using the Instant Pot.

Even my picky eaters go back for seconds. That’s a win in my book!

Ingredients for Instant Pot Lentil Soup

These ingredients are easy to find and budget-friendly. You may already have everything you need.

1 tablespoon olive oil
1 yellow onion, diced
3 large carrots, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 bay leaf
1 can (15 oz) diced tomatoes (with juices)
5 cups vegetable broth
1 cup brown or green lentils, rinsed
1 cup kale, destemmed and torn into 1″ pieces
1 tablespoon lemon juice

Tip: You can use spinach instead of kale, or even chopped Swiss chard. It’s a great way to sneak more greens into dinner.

Looking for more veggie-packed dinners? Try this broccoli and orzo skillet for a quick stovetop meal.

How to Make Instant Pot Lentil Soup

I promise this recipe is beginner-friendly. Here’s how I do it step by step:

1. Sauté your base

Turn on the Instant Pot and set it to the Sauté function.
Add olive oil, then stir in the diced onion, chopped carrots, and celery.
Sauté for about 4 minutes, stirring often, until the vegetables begin to soften.

2. Add the garlic and spices

Stir in the minced garlic and cook for 1 more minute.
Add the dried thyme, cumin, and bay leaf. Let the spices bloom—they’ll add depth to the soup.

3. Add tomatoes, broth, and lentils

Pour in the diced tomatoes (with their juices).
Add the vegetable broth and rinsed lentils. Stir everything to combine.

4. Cook under pressure

Cancel the sauté mode.
Secure the lid and set the Instant Pot to Pressure Cook for 20 minutes.
It will take about 10 minutes to pressurize, then the timer will start.

5. Quick release and finish

Once the cooking time is up, do a quick release of the steam by turning the valve. Be careful—it’s hot.
Remove the lid and stir in the kale and lemon juice. The kale will wilt quickly from the heat.
Discard the bay leaf.

Instant Pot lentil soup with vegetables and kale in black bowls

That’s it! Your soup is ready to serve.

Practical Tips for the Best Lentil Soup

I’ve made this soup enough times to pick up a few tips along the way:

Rinse your lentils well before cooking. It helps remove dust and improves texture.
Don’t skip the lemon juice—it brightens the flavors and adds balance.
If you like a thicker soup, use less broth or blend a cup of the cooked soup and stir it back in.
Want to make it heartier? Add diced potatoes or a handful of cooked rice.
Don’t add the kale before pressure cooking. It gets too soft. Always stir it in at the end.

Another hearty soup I love to make on chilly nights is this Italian minestrone with kale. It’s packed with veggies and flavor.

Ingredient Substitutions and Variations

One thing I love about this Instant Pot Lentil Soup is how flexible it is. Feel free to make it your own:

Use green or brown lentils—both hold their shape well in the pressure cooker. Avoid red lentils here, as they tend to get mushy.
Swap spinach or collard greens for the kale.
Add a diced zucchini or bell pepper in with the carrots and celery.
Stir in coconut milk for a creamy twist.
Want more heat? Add a pinch of red pepper flakes or a diced jalapeño during sautéing.

Or, if you’re in the mood for something with Mexican flavors, try this Instant Pot Mexican quinoa—it’s plant-based, filling, and full of spices.

Serving Suggestions

This soup is a complete meal on its own, but I love serving it with:

A slice of crusty bread or a warm baguette.
A side of roasted sweet potatoes or grilled cheese sandwiches for the kids.
A dollop of vegan sour cream or a sprinkle of nutritional yeast for extra richness.

If you’re looking for something fresh to pair with this, consider this bright kale quinoa salad with lemon dressing.

Leftovers are even better the next day, once the flavors have had time to deepen. Just reheat gently on the stove or in the microwave.

How to Store and Reheat

This soup keeps beautifully. Here’s how to store it:

Fridge: Store in an airtight container for up to 5 days.
Freezer: Let the soup cool completely, then freeze in freezer-safe containers or bags for up to 3 months.
Reheat: Gently warm on the stovetop or microwave. Add a splash of broth or water if it gets too thick.

Nutritional Information

Prep Time: 10 minutes
Time to Pressurize: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 cups
Diet: Vegan
Approximate Calories: 180 per cup

FAQs about Instant Pot Lentil Soup

Can I use red lentils instead of green or brown?

Red lentils cook much faster and tend to break down, giving the soup a mushier texture. If you’re going for a chunky, stew-like consistency, stick with green or brown lentils. But if you want a creamier version, red lentils can work—just reduce the cook time to 8–10 minutes.

Is this recipe freezer-friendly?

Yes! This lentil soup freezes really well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Can I make this without an Instant Pot?

Absolutely. Just use a large pot on the stove. Sauté the veggies as usual, then add the rest of the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 30–40 minutes, or until the lentils are tender.
If you’re into stove-top recipes, try the One Pot Red Lentil Pasta for another easy plant-based dinner.

Final Thoughts

This Instant Pot Lentil Soup has become one of my go-to meals when I want something warm, wholesome, and nourishing on the table fast. It checks all the boxes: healthy, filling, kid-approved, and budget-friendly.

I hope you’ll give this soup a try in your kitchen. And if you do, don’t be afraid to make it your own—toss in whatever veggies you love, adjust the spices, and have fun with it.

If you enjoyed this, you might also like this crockpot vegetarian chili—it’s another cozy favorite in our house.

Try this Recipe? Save it for Later on Pinterest!

Instant Pot lentil soup in a black bowl with veggies and kale, labeled as a fast vegan dinner idea

Three bowls of Instant Pot lentil soup with kale, tomatoes, and vegetables, labeled “Hearty and Healthy Instant Pot Lentil Soup”

If this Instant Pot Lentil Soup made its way into your dinner rotation, I’d love it if you shared it or saved it to Pinterest so you can come back to it anytime.

And let me know in the comments how you made it your own. Did you add potatoes? Use spinach instead of kale? I always love hearing your variations!

Instant Pot Lentil Soup