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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.