There’s something so comforting about a warm, hearty soup that comes together effortlessly.

This Instant Pot lentil soup is rich in flavor, loaded with veggies, and completely vegan.

It’s the kind of nourishing meal you’ll want to make again and again.

Why You’ll Love This Recipe

It’s quick and easy thanks to the Instant Pot—ready in under an hour.

Packed with plant-based protein and fiber from lentils, it’s both hearty and satisfying.

The spices add depth while lemon juice and fresh spinach brighten the flavor.

It’s budget-friendly and uses simple pantry staples.

What You’ll Need (Ingredient Highlights)

Brown lentils cook perfectly in the Instant Pot, staying tender without turning mushy.

Vegetable stock creates a flavorful base for the soup.

Diced tomatoes add tang and balance to the earthy lentils.

A mix of cumin, paprika, thyme, and oregano brings warm, aromatic flavor.

Optional spinach and lemon juice make the soup fresher and lighter.

Pro Tips Before You Start

Rinse the lentils well to remove any dust or debris.

Sautéing the vegetables first deepens the overall flavor of the soup.

Let the Instant Pot release pressure naturally for best texture.

Add spinach at the end so it doesn’t overcook.

How to Make Instant Pot Lentil Soup

Step 1 – Sauté the vegetables

Set Instant Pot to sauté.

Heat olive oil, then cook onions, bell pepper, and carrots with salt until softened.

Step 2 – Add garlic and spices

Stir in minced garlic, then add cumin, paprika, thyme, and oregano.

Cook 1 minute to release flavor.

Step 3 – Add lentils and liquids

Add lentils, diced tomatoes, vegetable stock, salt, and pepper.

Stir well and drop in bay leaves.

Step 4 – Pressure cook

Seal lid and cook on HIGH pressure or SOUP setting for 15 minutes.

Let pressure release naturally for 10–15 minutes.

Step 5 – Finish with greens and lemon

Remove bay leaves. Stir in lemon juice and spinach.

Cover briefly to wilt spinach. Stir and adjust seasoning.

Step 6 – Serve

Ladle into bowls and enjoy with fresh herbs, grated cheese, or crusty bread.

What to Serve Them With

Pair with a slice of warm, crusty bread for dipping.

Serve alongside a simple green salad for a lighter meal.

Top with vegan parmesan or nutritional yeast for extra flavor.

Variations / Substitutions

Use red lentils for a creamier soup (adjust cook time to 10 minutes).

Swap spinach with kale or Swiss chard.

Add diced potatoes or zucchini for extra bulk.

Spice it up with red pepper flakes or cayenne.

Storage & Leftovers

Store in the fridge for up to 5 days in an airtight container.

Freeze portions for up to 3 months; thaw overnight before reheating.

FAQs

Can I make this without an Instant Pot?
Yes, you can cook it on the stovetop—simmer for about 35–40 minutes until lentils are tender.

Can I use green lentils instead of brown?
Yes, they’ll hold their shape a bit more but work well.

Do I need to soak lentils before cooking?
No soaking required—just rinse them well before use.

How can I thicken the soup?
Blend a portion of the soup with an immersion blender and stir it back in.

Is this soup freezer-friendly?
Yes, lentil soup freezes very well without losing texture.

Final Thoughts

This Instant Pot lentil soup is cozy, nourishing, and simple to make.

It’s a wholesome vegan meal perfect for busy weeknights or meal prep.

Once you try it, it’s sure to become a regular in your kitchen.

The Boat Shed Kitchen

Instant Pot Lentil Soup – Vegan

This Instant Pot lentil soup is cozy, wholesome, and full of flavor. Made with earthy lentils, fresh veggies, and warm spices, it’s a comforting vegan meal that comes together in under an hour—perfect for weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small onion diced
• 3 large carrots diced
• 1 medium green bell pepper diced (1 cup)
• 3 cloves garlic minced
• Salt and pepper to taste
• 1 tbsp ground cumin
• 1 tbsp paprika
• 2 tsp ground thyme
• 1 tsp ground oregano
• 10 oz brown lentils rinsed
• 4 cups vegetable stock
• 1 14.5 oz can diced tomatoes
• 2 bay leaves
• 1 tbsp fresh lemon juice optional
• 2 cups fresh spinach optional

Method

 

1. Set Instant Pot to sauté. Heat oil, then cook onion, pepper, and carrots with salt until soft.
2. Add garlic, then spices. Cook 1 minute.
3. Add lentils, tomatoes, stock, salt, pepper, and bay leaves. Stir.
4. Seal lid, cook on HIGH pressure 15 minutes.
5. Let pressure release naturally 10–15 minutes.
6. See full steps with tips & photos → https://theboatshedcafe.com/instant-pot-lentil-soup-vegan/

Notes

Brown lentils hold their shape best, but you can use green or red (adjust cooking time slightly).

For extra richness, add a splash of coconut milk at the end.

Keeps well in the fridge for up to 4 days or freeze for longer storage.