Lentil Soup to Warm Your Soul (Super Easy Recipe)
This Instant Pot lentil soup is made with everyday ingredients, even if you’re short on time. It is packed with tender vegetables, healthy plant-based protein and fibre from lentils and aromatic spices. This warming and nutritious meal recipe is super easy to make and a fantastic choice for lunch or dinner.
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
If you skip soaking the lentils, just increase the pressure cooking time to 5 minutes.
I love using sweet paprika and turmeric here—not only for their flavour but also for their antioxidant properties and warm golden colour.
For a thicker texture, don’t stir in the rice flour before cooking—just sprinkle it on top! That little trick helps prevent burning at the bottom.
You can also switch up the veggies depending on what’s in season or what you have in your fridge.
This is a flexible and gut-friendly soup that gets even better the next day.
YourDani xx
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