Lentil Soup to Warm Your Soul (Super Easy Recipe)
Discover the ultimate lentil soup recipe! This simple, nourishing, and delicious soup is made with dried lentils, fresh vegetables, and a blend of flavorful spices.
Lentil soup is my go-to meal for something hearty and nourishing, or a vegetarian, vegan, high-protein, high-fiber dinner on a chilly day. It is comforting and easy to make. I hope you enjoy this classic lentil soup as much as I do.
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Did you know?
Lentil soup has ancient origins. One of the earliest cultivated crops, lentils, dates back to 11,000 BC in Greece. They were used in the Middle East and Mediterranean, mentioned in the Bible, and featured in Roman recipes. Today, lentils are a staple in many cuisines, including Italian, German, Turkish, and Indian, each with unique variations.
This hearty lentil soup recipe has been a staple in my meal rotation for years. I love that it’s easy to make with mostly pantry ingredients. In my experience, itโs the perfect healthy winter weeknight dinner; just save any leftovers for lunch the next day!
Sure, itโs simple, but that doesnโt mean itโs bland. Over the years, I’ve tweaked the recipe: more vegetables, sausages, and loads of greens.
I loved these experiments, but ultimately, I’ve decided to give you the base and the freedom to add whatever you wish. It will be fair enough, because we all have different tastes and sensory bugs to satisfy.
As part of my Instant Pot recipe collection, I added this pared-down, quick-cooking lentil soup that I always make, and it is always a hit.
Why You’ll Like This Lentil Instant Pot Recipe
Firstly, it’s delicious! When made properly, you will find yourself asking for a second and a third. I promise you this lentil recipe is a nourishing, simple dish.
Plus, it’s fully customizable; you can use green, brown, or lentil soup mix, along with seasonal vegetables.
Affordable. Can you imagine a recipe that calls for only the ingredients you already have in your pantry? It’s simple but tastes gourmet.
Quick. If you use an Instant Pot, it takes around 1 hour in total. Isn’t it super fast? Mind you’ll most of the time wait for your pressure cooker to cool down while you rest on your couch.
Low-calorie and nutritious. You can have a relatively generous portion without guilt. It is really low in calories yet has a fantastic nutrition profile; see the nutrition facts label below.
Lentil Soup Nutritional Highlights
Lentils are among the highest-fiber foods, and a fantastic plant-based source of protein, too. One portion of this recipe contributes 44% of your recommended daily fiber intake! Isn’t that remarkable?
Plus, it can be a good source of iron, folate, potassium, and calcium.
Also, lentils contain complex carbohydrates, which provide sustained energy, take longer to digest, and help you feel fuller. Studies also suggest that lentils are good for heart health.
The full nutrition facts label is included in the printable recipe card below.
Healthy Lentil Soup Ingredients
Here is what you will need to make this lentil soup:
Lentils – for sure! I recommend brown, green, or French green lentils because they hold their shape in the soup and add satisfying texture. Donโt use red lentils here – I’ve found this the hard way – it became a purรฉe, chunky kind of soup. So, it was obvious that red lentils are too mushy for this recipe.
You can soak your lentils or just rinse them very well with water. Because this recipe uses soaked lentils and the Instant Pot, I set the pressure cook time to 2 minutes; otherwise, use 5 minutes for unsoaked lentils.
Vegetables: This recipe is a basic variation. I use onion (yellow or red), carrots, and garlic, whichever you prefer or have on hand. They give the soup its unique aromatic base.
Vegetable broth – Use a homemade vegetable broth, store-bought (make sure it is low-sodium), or simply use water ( we all know that sometimes we run out of something, so it’s not the end of the world – your lentil soup will turn out delish, I promise)
Spices – turmeric, sweet paprika, black pepper, and pink salt.
Equipment
Lentil Soup Step-by-Step Instructions
Prepare lentils. You can soak them overnight or just rinse them thoroughly. Once ready, add the lentils to the Instant Pot.
Peel the vegetables. Chop the onion and carrots into smaller cubes. Slice the garlic into thin slices. Add the prepared vegetables to the pot.
Mix well, then add the broth or water. Do not add too much liquidโit should be enough to cover the ingredients and be 2-3 cm (1 inch) above them.
Then add the spices and oil and mix again.
Sprinkle the flour over the soup, but do not stir. This prevents the bottom from burning while cooking.
Leave only chopped parsley. Then set your Instant Pot to pressure cook for 2 minutes (5 minutes for unsoaked lentils). Make sure the valve is in a sealing position.
Did I say it is super easy? Now, grab your brew and chill. All set!
When your Instant Pot signals, you can let it cool naturally (usually 40-50 minutes) or wait 15-20 minutes and release the steam manually.
Once open, check whether your lentil soup is ready. I’ve never had failures; however, it may be thick. Add more broth or water until it is still hot.
As a final step, sprinkle the chopped parsley and stir well.
And you are done! Serve hot and enjoy!
Bon appรฉtit!
Substitutions & Variations: Lentil-Based Dish
You can use any lentils except red lentils. I tested this recipe with brown, green, and French lentils. I’ll definitely try more kinds and will keep you posted.
Add more vegetables. This is the beauty of dal soup; you can add whatever veggies you prefer. I usually toss some greens: spinach, kale, or nettle. Yes, stinging nettle is popular in my home country, and we cook with it.
However, adding a wide variety of vegetables might change the recipe (who cares, lol). If you love lentils and veggies, your next recipe is minestrone lentil soup.
If you prefer, you can sautรฉ the vegetables with oil before pressure cooking. I’ve tried it, honestly, and it turned out delicious in both ways. It is totally up to you.
Make it creamier. One option is to use a hand blender for a creamy texture, or enjoy it as a chunky soup. The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot.
How to Store Lentil Soup?
Do you have leftover soup? It rarely happens, but if it does, keep it in an airtight container in the refrigerator for 3-4 days. Then, simply reheat it in the microwave or on the hob.
Honestly, I like this soup even more the next day. The flavor and consistency only improve as it sits in the fridge!
FAQs
Can I make this lentil soup without an Instant Pot?
Absolutely! You can prepare this soup on the stovetop using a heavy-bottomed pot or Dutch oven. Follow the same steps: Bring it to a boil, then reduce to a simmer, and cook covered for 25โ30 minutes, or until the lentils are tender. Stir occasionally and add more liquid if needed.
Do I have to soak the lentils first?
Soaking helps reduce cooking time and makes lentils easier to digest, especially for sensitive tummies. However, if you’re short on time, you can skip the soaking and cook at high pressure for 5โ7 minutes instead of 2 minutes. Just be sure to rinse them well.
Can I add extra vegetables or greens?
Definitely! This soup is super versatile. Add chopped celery, sweet potato, spinach, or kale. To preserve their nutrients and texture, add leafy greens in the last few minutes of cooking or after releasing pressure.
Is this recipe suitable for meal prep?
Yes! This soup tastes even better the next day, once the flavors have settled. Itโs one of those comforting meals youโll look forward to reheating, especially on chilly days.
How can I make it thicker or thinner?
If your soup is too thick, just add a splash of warm broth or water and stir well. If itโs too thin, turn on sautรฉ mode for a few minutes to reduce the liquid slightly, or let it sit; lentils will naturally absorb more liquid as they cool.
How do I store and reheat leftovers?
Store cooled lentil soup in an airtight container in the fridge for 4โ5 days. To reheat, simply warm it in a pot over medium heat with a splash of water or broth. It also freezes beautifully for up to 3 months; perfect for batch cooking.
Can I freeze lentil soup?
Yes, this vegan lentil soup is freezer-friendly! Allow it to cool to room temperature, then seal it in airtight containers or freezer-safe jars, leaving an inch of headspace for the soup to expand. Freeze for up to 3 months. Make soup now and enjoy it later!
Lentil Soup Recipe
Equipment
Ingredients
- 300 g Brown lentils soaked 2 hours or overnight
- 150 g Onion chopped
- 4 cloves Garlic sliced
- 150 g Carrots chopped
- 20 g Parsley fresh, chopped
- 1 L Vegetable broth or water
- 1 tbsp Sweet red paprika powder
- 1 tsp Turmeric powder
- 1 tsp Black bepper ground
- 3 tbsp Extra virgin olive oil or rice bran oil
- 1 tbsp Rice flour
Instructions
- Prepare lentils. You can soak them overnight or just rinse them thoroughly. Once ready, place the lentils in the Instant Pot.
- Peel the vegetables. Chop the onion and carrots into smaller cubes. Slice the garlic into thin slices. Add the prepared vegetables to the pot.
- Mix well, then add the broth or water. Do not add too much liquid; it needs to cover the ingredients and be 2-3 cm (one inch) above them.
- Then add the spices and oil and mix again.
- Sprinkle the flour over the soup, but do not stir. This prevents the bottom from burning as it cooks.
- Leave only the chopped parsley.
- Then set your Instant Pot to pressure-cook for 2 minutes (5 for unsoaked lentils). Make sure the valve is in a sealing position.
- When your Instant Pot signals, you can leave it to cool naturally (it usually takes 40-50 minutes) or wait 15-20 minutes and release the steam manually.
- Once open, check your lentil soupโs readiness. Iโve never had failures; however, you might find it thick. Just add some more broth or water until it is still hot.
- As a final step, sprinkle the chopped parsley and stir well.
- Serve hot and enjoy!
Notes
YourDani x x
Nutrition
Mention @deglutenistanutrition and tag #deglutenistanutrition โ youโll make my day! ๐ฟโจ
