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.