Lentil Soup to Warm Your Soul (Super Easy Recipe)
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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-fibre 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.
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 and is nourishing, warm, and satisfying. In my experience, it’s the perfect healthy dinner for a winter weeknight; just save any leftovers for lunch the next day!
Sure, it’s simple, but that doesn’t mean it’s bland. Over the years, I’ve made some recipe tweaks—more vegetables, sausages, and loads of greens.
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.
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 Will You Like This Lentil Instant Pot Recipe?
Firstly, it’s delicious! Appropriately made, you will experience asking for a second and a third. I promise you this lentil recipe is a nourishing, simple dish.
Plus, it’s fully customisable—you can use green, brown, or lentil soup mix, along with seasonal vegetables.
Affordable – Can you imagine that this recipe 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 that you will 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 nutritious, rich in complex carbohydrates, minerals, protein, and fibre, and low in fat.
They are a fantastic plant-based source of protein and super high in fibre—one portion of this recipe will contribute to 44% of your recommended daily fibre intake! Isn’t that remarkable?
This warm and hearty soup is high in dietary fibre, which can promote digestive health, help you feel full, and potentially aid in weight management. Plus, it can be a good source of iron, folate, potassium, and calcium.
Also, lentils are complex carbohydrates, meaning they provide sustained energy, take longer to digest, and keep you 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 using brown, green, or French green lentils because they hold their shape in the soup, adding satisfying texture. Don’t use red lentils here – I’ve found this the hard way – it became a purée, 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, set it to 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, place 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 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 is important to prevent the bottom from burning while cooking.
Leave only chopped parsley. Then set your Instant Pot to pressure cook and set it 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 leave it to cool naturally (it usually takes 40-50 minutes) or wait 15-20 minutes and release the steam manually.
Once open, check the readiness of your lentil soup. I’ve 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.
And you are done! Serve hot and enjoy!
Bon appétit!
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 place whatever veggies you prefer. I usually toss some greens—spinach, kale, or nettle. Yes, stingy nettle is popular in my home country, and there are more recipes with this nutritious food.
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 sauté 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 in this case, keep it in an airtight container in the refrigerator for up to 3-4 days. Then, simply reheat it in the microwave or on the hob.
Honestly, I quite like this soup the next day. The flavour and consistency only improve as it sits in the fridge!
FAQs
Can’t find an answer? Get in touch →
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 for the soup to expand at the top. Freeze for up to 3 months. Make soup now and enjoy it later!
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 25–30 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 for 5–7 minutes on high pressure instead of 2 minutes. Just be sure to rinse them well.
How do I store and reheat leftovers?
Store cooled lentil soup in an airtight container in the fridge for 4–5 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 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.
What’s the best oil to use here?
I like rice bran or a good quality olive oil for this soup. Both are stable for pressure cooking and provide lovely, subtle depth. You can also use avocado oil for its neutral flavour and high smoke point.
Is this recipe suitable for meal prep?
Yes! This soup tastes even better the next day, once the flavours have had time to settle. It’s one of those comforting meals you’ll 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 it’s too thin, turn on sauté mode for a few minutes to reduce the liquid slightly, or let it sit, as lentils will naturally absorb more liquid while cooling.
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Lentil Soup to Warm Your Soul (Super Easy 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 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 be enough to cover the ingredients and be 2-3 cm or one inch above them.
- Then add the spices and oil and mix again.
- Sprinkle the flour over the soup, but do not stir. This is important to prevent the bottom from burning while cooking.
- Leave only chopped parsley.
- Then set your Instant Pot to pressure cooking and set it for 2 minutes (set 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 soup’s readiness. I’ve 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 xx
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
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