This is the sort of soup I make when I want something simple that I know will work without much effort. The Instant Pot does most of the work, so once everything is in, there’s not much to think about. It’s built from everyday ingredients, holds up well for leftovers, and is easy to adjust depending on what you have to hand.
Why this recipe works
- Uses basic, easy-to-find ingredients
- Minimal prep with mostly hands-off cooking
- Light but still filling
- Works well for batch cooking
Instant Pot Red Lentil Soup
A light, filling lentil soup with a soft texture, designed for simple everyday cooking and easy reheating.
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Servings 4
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 carrots diced (≈ 300 g)
- 3 celery stalks diced (≈ 150–180 g)
- ¼ tsp salt
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp turmeric
- Black pepper to taste
- 1 tbsp tomato paste
- 960 ml vegetable broth 4 cups
- 480 ml water 2 cups
- 200 g red lentils rinsed (1 cup)
- 1 bay leaf
- 2 tbsp lemon juice
Instructions
- Set the Instant Pot to sauté and heat the olive oil.
- Add onion, carrots, celery, and salt. Cook for 8–10 minutes until softened.
- Stir in cumin, chilli powder, turmeric, and tomato paste. Cook for 1–2 minutes.
- Add broth, water, lentils, and bay leaf. Stir to combine.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow natural pressure release, then open and stir.
- Remove the bay leaf and stir in lemon juice.
- Blend partially or fully if you prefer a smoother consistency.
Variations & substitutions
- Blend fully for a smoother soup
- Add spinach at the end for extra greens
- Adjust spices up or down depending on preference
Storage & leftovers
Keeps for up to 4 days in the fridge and freezes well. It will thicken as it sits – add a splash of water when reheating.